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Tuesday, September 05, 2006

Chocolate Rice Kueh Bolu



This recipe is adapted from Anna Phua's book. Added a twist to it.

Ingredients:

320 gm. Beaten eggs
330 gm. sugar
225 gm. Plain
1/2 tsp. Vanilla essence
some chocolate rice

Method:

(1) Dry-fry flour over low heat till light. Leave to cool.
(2) Brush a copper mould with oil and heat in a preheated oven at 180C till hot.
(2) Beat eggs and sugar till thick and fluffy and then add in vanilla essence and mix till well mixed.
(3) Mix 35 gm of fried flour with 110 gm. of egg mixture. Sprinkle some chocolate rice over the batter and lightly spoon mixture into kueh bolu mould. Repeat till mixture finishes.
(4) Unmould kueh bolu and let it cool. Store in an airtight container.

19 comments:

Anonymous said...

dear Yochana,

Did you find 330g sugar too sweet? Is it possible to cut back on the sugar ? Thanks.

Suzie

yochana said...

Oh of course you can cut down the sugar to your taste but it's the sugar that makes the kueh bolu crispy. When the sugar is less, the kueh bolu will become an ordinary sponge cake. I have sweet tooth, so it's okay for me.

rgds..

Anonymous said...

Hi, Lucy.

I love Kueh Bolu, but they always get mouldy fast. I'm going to try this and see how long they last before it becoms mouldy. Do you know the shelf life of this recipe? or do you have any tips how to prolong the shelf life? Thx,
juliana

yochana said...

HI Juliana,

when I make kueh bolu it also turn mouldy very fast. I also wonder how Bengawan solo can keep thiers for so long without getting mouldy. Perhaps is someone knows can give us some tips on this.

rgds

Angela said...

Hi Yochana,

I tried the Kueh Bolu recipe today.
The cake gets stuck to the mould even though I have applied oil to it... I tried to line with paper and it gets stuck to the paper too. Any tips for me as to what I have done wrong?

By the way, peeling the bits off still tastes yummy! :-p

yochana said...

Angela,

Make sure your mould is thoroughly hot...

rgds

Angela said...

Thanks Yochana, another question, can I double the mixing portions for 35 gm of fried flour with 110 gm. of egg mixture?

70gm and 220 gm?

thanks again
:)

yochana said...

angela, of course you can.

rgds

Angela said...

Thanks so much Yochana, I'll definately try again and let you know the outcome ^_^

Anonymous said...

Hi Lucy,
I have tried your recipe but I couldnt get the even brownses.Can you tell me what went wrong? The oven temperature I used is 170deg C.

May

Vanessa said...

Hi Aunty Yochana,

I realise there's no baking time in the receipe. Can you kindly advise? Thank you.

Vanessa

yochana said...

Hi vanessa,

I agak agak only...I see colour.

rgds

Vanessa said...

Aunty Yochana,

Thanks for your reply. I loves to eat Kueh Bolu and dipped in milo drink.

Will try out the receipe tmorrow.

Anonymous said...

Hi Aunty Yochana,

I made this the first time with 300gm of sugar and the second time with 270 gm of sugar as I thought the first batch was still a little sweet. However, the second batch turned out much harder than the first batch. Could the reduction in sugar have caused the cake to turned harder?

Cass

Aunty Yochana said...

hi Cass,

this kueh bolu is quite a tricky thing to do. yes reduction of sugar will definitely change the texture of the cake.
With less sugar you need to bake longer thus making the cake hard and dry.

rgds

Anonymous said...

Thanks Aunty Yochana. Will attempt this again but this is sure tedious....

Happy CNY!!

Anonymous said...

Tks!. You make me hungry already. :)

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Anonymous said...

Hi aunty, sorry I m quite confuse here. E ingredients list never state fried flour so isit plain or fried use in step 3? So when to add e plain flour?? Thanks so much. Regards serene