Ingredients (makes 12):
1 egg
1 1/2 tbsp sugar
1/4 tsp vanilla extract
1/6 cup all-purpose flour
1/4 tbsp corn starch
1/16 tsp baking powder
Oil for greasing the moulds
Directions:
1 1/2 tbsp sugar
1/4 tsp vanilla extract
1/6 cup all-purpose flour
1/4 tbsp corn starch
1/16 tsp baking powder
Oil for greasing the moulds
Directions:
1) Place moulds in the oven while pre-heating for at least 10 min.
2) Whisk egg and sugar over warm water till the ribbon-stage. Stir in vanilla powder
3) Sift flour, corn starch and baking powder together.
4) Fold in the flour mixture into the egg mixture.
5) Grease the heated moulds and put 1/2 tbsp of the batter into each mould. Bake for 6 - 8 min till golden brown.
6) Cool for 5 min before removing from the mould, and store the cookies in an airtight container.
Remarks:
The batter smelt terrific, as well as the fragrance that emanated from the oven as the kuihs were baking.. However, the end-result was disappointing, and wasn't an outcome which I was looking forward to. The cake was dense on the inside and the exterior was browning way too fast before the stipulated baking time. Furthermore, it wasn't sweet enough. I must try to fold in the flour carefully, and measure my ingredients meticulously. The fact that I'd cut down the batter to a portion that's so hard to measure accurately, made the inherent error large too.
That aside, I will never recommend the oven I'm using to anyone, for it doesn't heat up evenly as seen from the superheating that always occur at the inner left corner, and gets way too hot for the temperature it was set to. The chances of me changing a new oven without the current one being spoilt is equivalent to the probability of a patient recovering from Alzheimer's disease. So any takers for oven-smashing?
To get the remaining kuih out of the moulds, I literally scrubbed the skin off my fingers! Despite greasing the moulds generously, the kuihs still refused to pop out and I had to pierce them with a toothpick at the edges to release them. Now the role of the optional 1/2 tbsp of oil / melted butter to be added to the batter seems more evident to the untrained eyes of a self-proclaimed chef!
By the way, the kuihs were placed on a purple backdrop while I was taking the photos, and I clearly have no idea why it turned out blue. Of course, the original colour of the kuihs were affected too.. they were supposed to be golden brown! No more purple backdrop from now on!
Anyhow, I would give this kuih a try again someday. Blame it for being so appealing to the masses.
2) Whisk egg and sugar over warm water till the ribbon-stage. Stir in vanilla powder
3) Sift flour, corn starch and baking powder together.
4) Fold in the flour mixture into the egg mixture.
5) Grease the heated moulds and put 1/2 tbsp of the batter into each mould. Bake for 6 - 8 min till golden brown.
6) Cool for 5 min before removing from the mould, and store the cookies in an airtight container.
Remarks:
The batter smelt terrific, as well as the fragrance that emanated from the oven as the kuihs were baking.. However, the end-result was disappointing, and wasn't an outcome which I was looking forward to. The cake was dense on the inside and the exterior was browning way too fast before the stipulated baking time. Furthermore, it wasn't sweet enough. I must try to fold in the flour carefully, and measure my ingredients meticulously. The fact that I'd cut down the batter to a portion that's so hard to measure accurately, made the inherent error large too.
That aside, I will never recommend the oven I'm using to anyone, for it doesn't heat up evenly as seen from the superheating that always occur at the inner left corner, and gets way too hot for the temperature it was set to. The chances of me changing a new oven without the current one being spoilt is equivalent to the probability of a patient recovering from Alzheimer's disease. So any takers for oven-smashing?
To get the remaining kuih out of the moulds, I literally scrubbed the skin off my fingers! Despite greasing the moulds generously, the kuihs still refused to pop out and I had to pierce them with a toothpick at the edges to release them. Now the role of the optional 1/2 tbsp of oil / melted butter to be added to the batter seems more evident to the untrained eyes of a self-proclaimed chef!
By the way, the kuihs were placed on a purple backdrop while I was taking the photos, and I clearly have no idea why it turned out blue. Of course, the original colour of the kuihs were affected too.. they were supposed to be golden brown! No more purple backdrop from now on!
Anyhow, I would give this kuih a try again someday. Blame it for being so appealing to the masses.
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