I have been looking for a good recipe on kuih baulu (or kuih bahulu?) as my 2 daughters really like them, especially the crispy type. They will ask me to buy it whenever they saw it on the shelf, and sometimes without seeing it, they will just remembered that they have not been eating it for long time and request that I buy and put into their school lunch box.
So when I found this recipe from Elyn sometimes around chinese new year, I was really happy, the photo looked so nice and she mentioned the kuih baulu is crispy outside and not dry inside, just the way that my daughters and I like it! So, i was convinced that I must give it a try.
My first attempt was right after chinese new year, it turn out that the kuih baulu were all stick to the pan, I think I have not greased the pan well. Well, I gave it a try again the next day, this time it turn out well, but the outer layer of the kuih baulu does not stay crispy for too long, i think only 2 hours? I couldnt figure out what was wrong, probably the oven temperature was not high enough or it could be my pan is not right, I was using the thin metal pan, not the traditional type or could it be I have alter the recipe a bit?
I tried again last week, and I would said that its a total success, this time I follow the recipe exactly, though the kuih baulu turned out a bit too sweet to my taste, but it managed to stay crispy todate. Appreciate if someone can tell me how to reduce sugar in the recipe but let the kuih baulu stay crispy? And forgot to mention, this time I change the pan as shown in the picture, this is not the traditional type which was extra heavy, but i am happy enough with the result. Thanks Elyn!
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