Cake And Dessert Moulds

The typical Chinese, Peranakan and Malay families has a wide repertoire of sweet cakes and desserts. Copper, metal or wood moulds would be used to make various types of cakes and desserts. This is to produce cakes and desserts with variety of unique shapes and patterns.

Pictures below are the moulds from my collection.

Brass plate mould with lid for Kuih Bahulu (also known as Kueh Baulu, Kueh Bolu or Kueh Bulu) which is like a mini tea cake similar in consistency with a Madeleine, with a slightly different recipe but very similar methods, which made from flour, sugar and eggs. The batter would be poured into the moulds, which would be sitting on a stove over a charcoal fire. Kuih Bahulu is usually baked during the festive seasons such as Hari Raya and Chinese New Year. This sweet and tasty kuih go very well with coffee, and are always a "crowd pleaser" during the festive seasons.

Brass plate mould with lid.

Kuih Bahulu mould comes in different shapes, but the popular ones are the button and goldfish. The mould also come in different sizes (big and small).

The mould with different shapes.

Pictures above are the clapper moulds used for making Kuih Belanda / Kapit or "love letter" biscuits. Batter for the Kuih Belanda / Kapit would be poured over one side of the mould and held flat like a plate over hot charcoal. The handle would be pressed and the upper plate would flatten the batter as it was cooking, resulting in a flat and thin saucer-shaped pancake. This pancake would then be taken off from the mould while it was still soft, and then rolled over to a cylindrical object like a small wooden baton. The result would be a rolled up biscuit in the shape of a cigar as the pancake cooled off and hardened into a crispy biscuit.
The Kuih Belanda / Kapit was notoriously difficult to make as it required deft handling of the clapper moulds to ensure the biscuits were not burnt. It is popularly served during the Lunar New Year and Hari Raya celebrations.

The edge of the handles with "S" shape locks to lock the handles as to press the plates / clappers.

The clappers are etched with animal and flower motifs shown in pictures below.

Bird motif.

Flower motif.

Flower motif.

Flower motif.

Moon cake is a Chinese bakery product traditionally eaten during the Mid-Autumn Festival / Zhongqiu Festival (中秋节). The festival is for lunar worship and moon watching. Moon cakes are regarded as an indispensable delicacy on this occasion. Moon cakes are offered between friends or on family gatherings while celebrating the festival. The Mid-Autumn Festival is one of the four most important Chinese festivals.

Pictures below are the example of the moon cake moulds in my collection.

Moon cake moulds are custom-made with the insignia or design of the baker. Customers sought out moon cakes from reputable bakers and so it was important for them to be able to identify the source of each moon cake. Also, moon cakes tended to be given as gifts, so again, branding was essential, particularly if the brand was an esteemed one.

Reverse view of the moulds.

The moulds would leave on top of the cake a raised design of the Chinese characters as shown in the pictures below, along with serrated sides.

Pictures below showing another type of moon cake mould.

Pictures below are the four different types and shapes of Kuih Koya moulds (green bean cookies). The cookies will be served during the Lunar New Year celebrations.

Kuih Koya moulds 1.

Kuih Koya moulds 1.

Kuih Koya moulds 1.

Kuih Koya moulds 1.

Kuih Koya moulds 2.

Kuih Koya moulds 2.

Kuih Koya moulds 3.

Kuih Koya moulds 3.

Kuih Koya moulds 4.

Kuih Koya moulds 4.

Pictures below showing another type of Chinese wooden cake mould.

Pictures below showing a mini dough roller.