Ingredients :
Cake flour 60g
Self-rising flour 120g
Eggs 5pcs (chilled, take out from fridge)
Caster sugar 170g (can reduce to 160g)
Corn oil for greasing the mould
Method :
1. Mix all 5pcs chilled eggs & caster sugar using mixer @ high speed, till become creamy and pale.
2. Sieve both type of flours.
3. Pre-heat oven @ 200 degree C for 10 minutes.
4. Once the eggs mixture is creamy and fluffy, gently fold in flours in 3 batches until all ingredients well incorporate.
5. First round before putting in batter, preheat mould for 5 minutes, take out and brush oil in each hole, heat up again for 3 minutes.
6. Bring out the hot mould and spoon one tablespoon of batter into each mould. I fill up the mould full.
7. Bake @ 190 -200 deg. C for 15 minutes, the colour should be nicely brown. If you like lighter colour, bake for 13 minutes.
8. If you prefer even more crispier type, you can turn the kueh upside down and bake for 2-3 minutes.
9. Cool it on the rack and store in air-tight container once it has cooled down.
*** Do NOT keep stirring the batter, take whatever on top. Otherwise the kueh will have hard texture.
Please be very careful when handling the mould. It’s tedious job because need to bring the mould in and out. But you will be satisfied with the results and see family members non stop eating.
