Bahulu & Butter Pudding - A Cultural Fusion and A Chinese New Year Leftover Solution

I bought a large box of Bahulu (a popular Malaysian mini cake very close to the Hong Kong style 鸡蛋仔) after the Chinese New Year craze and got it for a ridiculously reduced price; they are all good - still crispy and fresh BUT way too sweet for my liking. After eating a few from the box, I couldn't carry on, neither could anyone else in the house.

Throwing them away is not an option, too wasteful. So I had this crazy thought to transform it into some sort of bread and butter pudding - except I would be replacing the bread with this little Bahulu's. In theory: by adding milk and eggs to it without any sugar, the sweetness should even out and be reduced at least by half. I'm not sure if anyone has ever done this before but the thought of it sounds feasible. No harm trying.

So I took about half of the remaining Bahulu's, about 20 of them, and cut each into 8 pieces following the lines on the flower pattern.

Preheat the oven to 180°C.

Lightly grease the base and the inner sides of the baking dish (I'm using a Maxwell Williams 9"x6" White Basics baking dish), and line the base with a piece of cut-to-size baking parchment. There is no need to line the sides as the pudding will shrink slight from the sides.

Place the cut Bahulu pieces in the dish, then scatter over the top with some dried cranberries I have previously soaked in white wine vinegar - also leftover from my Chinese New Year baking (it can be dried fruit of your choice, I believe). 

Lightly beat 4 large eggs with about 400ml fresh milk in a measuring cup till well mixed.

Pour the milk & egg mixture evenly into the baking dish, over all the cake pieces. If it's not reaching at least the same level of the solid pieces, I'll just add a little milk till it does.

Bake in the oven for 35-40 minutes, or till the top is golden brown and slightly crispy.

The result? I have to say that I'm glad I did it.

The sweetness is definitely reduced and even out, the texture is soft and eggy, and really moist. I shall be making another one with the rest of the Bahulu's, and none would be left behind!


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