Eggless Bahulu Chocolate Chip
Makan Tengah Hari • Malaysia
How to Make Eggless Bahulu Chocolate Chip (Traditional & Healthy Version)
Eggless Bahulu Chocolate Chip is a delightful Malaysian kuih that blends the classic, fluffy texture of traditional bahulu with the rich taste of chocolate chips—all without eggs. Originating from the heart of Malaysian multicultural cuisine, bahulu is a staple during festive seasons like Hari Raya and Chinese New Year, enjoyed by Malaysians of all backgrounds. This eggless version caters to vegetarians and those seeking a lighter, cholesterol-free treat, while still preserving the nostalgic aroma and taste of the original. The fusion of chocolate chips adds a modern twist, making it a favorite among both children and adults. In Malaysia, bahulu is often baked in flower-shaped moulds, symbolizing beauty and prosperity. By using wholesome local ingredients such as santan (coconut milk) and a hint of pandan, this recipe pays homage to the rich culinary heritage of the region. The result is a moist, tender kuih with bursts of chocolate—a perfect companion to your afternoon teh tarik or as a wholesome snack for lunch. Its simple preparation and health-conscious ingredients make it accessible for home cooks looking to enjoy authentic Malaysian flavors without compromising on nutrition.
Bahan-bahan(untuk 3-4 pieces per serving)
- 1 cup All-purpose flour (tepung gandum)
- 1 tsp Baking powder (serbuk penaik)
- 1/3 cup Fine sugar (gula halus)
- 1/2 cup Santan (coconut milk) (fresh, not canned if possible)
- 1/4 cup Vegetable oil (minyak masak)
- 1 tsp Pandan extract (essence daun pandan) - pilihan
- 1/4 cup Chocolate chips (coklat cip)
- 1/4 tsp Salt (garam)
- 1/2 tsp Vanilla extract (optional for extra aroma) - pilihan
- 2-3 tbsp Water (as needed for batter consistency) - pilihan
Arahan
- 1
Preheat your oven to 170°C (340°F). Lightly grease bahulu moulds or a mini muffin tray with a little vegetable oil.
5 minutes
Preheating ensures even baking and a golden crust.
- 2
In a large bowl, sift together all-purpose flour, baking powder, and salt.
3 minutes
Sifting prevents lumps and results in fluffier kuih.
- 3
In another bowl, whisk sugar, santan, vegetable oil, pandan extract, and vanilla extract until well combined.
4 minutes
Use fresh santan for the best authentic flavour.
- 4
Gradually stir the wet ingredients into the dry mixture. Mix until a smooth, lump-free batter forms. Add water 1 tablespoon at a time if needed for a pourable consistency.
3 minutes
Do not overmix to keep the bahulu tender.
Kenapa hidangan ini sihat
Choosing an eggless and plant-based approach makes this kuih suitable for vegetarians and those with cholesterol concerns. Santan adds natural creaminess without the heaviness of dairy, and controlling sugar and oil keeps the calorie count reasonable. Homemade means you avoid preservatives and can use fresh, local ingredients, making it a wholesome choice for lunch or a mid-day snack.
This Eggless Bahulu Chocolate Chip is lower in saturated fat and cholesterol thanks to the absence of eggs and the use of vegetable oil and santan. Coconut milk provides medium-chain triglycerides (MCTs) for quick energy, while whole flour supplies fibre and B vitamins. Chocolate chips contribute antioxidants in small amounts. The moderate sugar content makes it suitable for most, especially when portioned properly. Each serving offers a balance of carbohydrates for energy and a hint of healthy fats.
Petua
- 💡Tip 1: Use fresh santan for a more authentic, fragrant taste.
- 💡Tip 2: Lightly dust chocolate chips with flour to prevent sinking in the batter.
- 💡Tip 3: Allow kuih to cool slightly before unmoulding to keep the shape intact.
Penyimpanan & hidangan
Store cooled bahulu in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week. Reheat briefly in the oven or air fryer to restore softness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 55.0 kcal |
