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Monday, February 18, 2013

Kueh Bolu


Kueh Bolu,my personal favourite and also my daughter's.The one i like is not those cripsy type as most of the time i find them very dry and i get choked eating them.LOLx! I prefer those that are soft and slightly moist.

Went to get the mould(mini size-12s) at Bake King yesterday and proceeded to bake them today.

For this recipe,the texture is just nice for me and its very fragrant! I am using the recipe shared by Soh Pin Tee from BW group,i added a bit of vanilla extract to make them more fragrant. The method i just used my own as i am too lazy to read all the chinese characters. ;p Another thing i like about this recipe is,it does not have any raising agent in it.(i noted a lot of recipes have them.)


  • 24 mini pieces

You will need:

  • 30g plain flour,sifted
  • 25g sugar
  • 1 egg
  • 1/4 tablespoon oil
  • 1/4 teaspoon vanilla extract
  • melted butter/oil for greasing mould
The Preparation:

  1. Grease mould generously and place into the oven.
  2. Preheat the oven at 200°C.
  3. Whisk egg and sugar till ribbon stage
  4. Fold in flour.
  5. Fold in extract and oil.
  6. Remove mould from oven.
  7. Grease it again and fill the mould with the batter till almost full.
The Baking:

  1. Bake for 10 minutes or till golden brown.
  2. Remove using skewer.
  3. Cool on a rack before storing.
  4. Repeat step 7 from The Preparation till all batter used up.

Original recipe from:Kueh Bolu by Soh Pin Tee

~Indulge in what we make at DeQueenKitchen~

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