Description
Kueh Bahulu
Kueh Bahulu – also called as Kueh Bulu. Small cakes usually for for New Year Celebration, crispy on the outside and fluffy on the inside. It is similar in concept to the madeleine cake, but round in shape and composed of different ingredients.
Bahulu is believed to be originated in Malay Peninsula during the colonization era. It is usually served during Eid al-Fitr as well as during the Chinese New Year.[2][3]
In Indonesia, this pastry quite popular in Kalimantan, especially in Pontianak, Sambas and Singkawang in West Kalimantan. In other parts of Indonesia, bahulu is also called kue bolu kering, an old-fashioned dry bolu cake, and regarded as one of the numerous variant of kueh Bolu sponge cake.
Duration: Approx 2 hours
WHAT YOU LEARN
Understanding the theory, ingredients and learn the skills and technique in making Kueh Bahulu
- Whisking cake batter.
- Understanding the do’s and dont’s in making these small cakes.
- Pouring to mold and bake.
- Bring home the cakes made in class.
COURSE FEE
- $90 per participant
- Individual station. No sharing with other participants. 100% Hands-on.
- Small Class Size (2 to 8 participants)
- You can request for your preferred date and time with minimum 3 pax if our published schedule does not meet your requirement.
COURSE SCHEDULE
- Check our schedule at: https://bakingstudio.biz/class-schedule
OR
- Request to open a class with minimum 2 pax, get friends or family members to join you!
- One to One Coaching available at higher rate
