Kueh Bolu


My mother-in-law make Kueh Bolu every Chinese New Year, is a must have breakfast on the 1st day of Chinese New Year, but her recipe is not crispy on the outside at all. So many many years ago, I decided to attend a baking workshop on how to make Kueh Bolu. But the problem is in order to be crispy, I was told that I cannot reduce the amount of sugar, but the recipe was way too sweet for our liking. So after a few alteration, we finally stick to this recipe, though is still a bit sweet but is still crispy on the outside.

Cooking time is about 3 hours
Make about 174 pcs

Prepare the following few days in advance;
1. Dry the flour in pre heated oven at 100 degree for 30-40 mins – stir every 10min to remove the moisture in the flour. Leave to cool completely, sieve it and store it. 


2. Cook the coconut oil (by using this coconut oil, it not only gives a very nice aroma, it also helps your Kueh to last longer then using normal cooking oil)


Heng Guan Fresh Natural Coconut Milk 250g or cann coconut milk (do not use coconut cream)

Cut 3 pandan leaves into section and cook in high heat (keep stiring) till oil exuded and the coconut become light brown, cool and sieve.

THERMOMIX Method: stir/Varoma/30 mins

1. Do not wash the mould before or after use. Wipe with cloth only and air it.

2. If too little sugar, it will not crispy

3. If you using a new mould, be prepared to have the first few batches to be burnt or uneven color, do not worry, as the longer you use the mould the nicer the Kueh will be.

4.  DO NOT turn off the mixer until all the batter is used up, keep the mixer running at min or speed 1. 

10 big eggs (70gm each) and weigh to 640g net weight without shell
640g icing sugar
2 teaspoon Vanilla essence (optional)
450g plain flour

Get ready 4 bowls: 1 to weigh the flour, one to weigh the batter, one slightly bigger bowl for mixing the flour and batter and another bowl for putting utensils. A large baking tray with cooling rack

1. Pre-heat oven at 200 degree. When it is hot, pre-heat the mould till very, very hot.

2. in a electric mixer, use the whisk attachment and whisk the eggs and sugar till pale, thick, light and creamy (speed 0-6) (must beat for 30mins)

3. Add in vanilla essence and mix for 20 sec.  Reduce speed to 1


4.  Weigh 110g egg mixture and 34g plain flour in separate bowl, then pour into the 3rd bowl and use a metal spoon and stir well.


5. Do not turn off the mixer till all the egg mixture has finish

6. remove the hot mould from oven and place it on stove (small burner with small fire, this is to maintain the heat on the mould)

7. brush the mould with coconut oil and spoon about 1 tbsp egg mixture in mould (about 3/4 full because it will rise) and bake it at 190 degree for 7 mins or till golden brown


8. In the meantime, get ready your next batch of batter (step 4) you can mix it into your unfinished batter from the last batch together and mix well

9. remove the mould to stove again (small burner small fire) (this is to maintain the heat and for easy removal of the Kueh from the mould)


10. remove the kueh bolu with a toothpick and place on the cooling rack. leave to cool before storing

11. Repeat step 7 to 9 till egg mixture is all finish.

12. If after a few days and is not crispy any more, you can re-bake in the oven at 100 degree°C for 3-4 mins or heat up in the oven toaster so it will become crispy again.


One thought on “Kueh Bolu

  1. Pingback: Kueh Bahulu/Kuih Bahulu/Kueh Boru/Kueh Bahru 鸡蛋糕 | Baking Language

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