CNY- Kueh Balu (requested by Josh)

Kueh Balu

Ingredient:
*160 - 200gm of plain flour (flour wt depend a lot on egg size)
1/2 tsp of baking powder
150g of sugar
4 eggs
2 pandan leaves

Note:
Size A egg wt abt 70gm - use 200gm flour
Size B egg wt abt 60-65gm - use 180gm flour
Size C egg wt abt 50-55gm - use 160gm flour

Method:
1. Preheat the oven for about 200 degrees. Pandan leave take off the sharp head edge, tear off the tail a bit. Heat up the wok, put pandan to fry, no oil, off fire.

2. Then smell fragrant, then turn on the fire and put flour to fry with pandan leave.

3. Frying flour must use middle fire, if too hot, shift the wok away from the stove, cannot let the flour burnt.

4. Use middle fire to fry for 10 mins, control the fire, only warm fire, must see pandan leave squeeze until thin, the flour looks loosen, keep on stir fry until loosen for 10 mins, sieve the flour in a big tray.

5. Break the eggs into a mixer (using kenwood mixer no.6), put in sugar slowly, while the mixer is moving, beat until creamy white. Fry oil with pandan leave, to get the fragrant of pandan leaves for the oil.

6. Scoop up the oil, then put oil on the kueh balu tray, then use tissue to dab it dry. *Can use tissue to dab clean the top of the tray but not the inside part of the tray.

7. Put the tray back to the wok on the reverse side to let it drip dry the oil, the wok is a bit warm but no fire. This is to prevent too much oil on the mould. The wok is more warm will dry the oil.

8. Flour put in square tray, add double action baking powder. Mix it well.

9. Check the mixer, see got wave line on the pastry, off the power.

10 Put the sieve flour into the mixing bowl, use fold in method, fold in 1 direction. Dun fold too long. Then scoop up the mixture, put in piping bag or use spoon to scoop up & put into tray. Then can send to bake. Use 180 degrees to bake for 8 - 10 mins.

11. Once baking is done, use sataystick to take it out. Put on kitchen towel on tray or wire tray basket. When it is cold, pack it into container, 1 layer greaseproof paper, 1 layer kueh balu. One layer after another greaseproof paper.