Kuih bahulu, otherwise known as mini egg sponge cakes in English, is a popular delicacy among Malaysians, most commonly prepared for Chinese New Year or Hari Raya. Traditionally, they were baked in a copper mould over charcoal fire (with a lid covered and charcoal on the lid), which took a long time to cook. Now they are baked in the oven, saving a lot of time and effort. Modern aluminium moulds now come in various patterns and sizes, including floral and animal motives, which the kids will love.
The remaining ingredients are plain flour, caster sugar and vanilla essence. If you want your kuih bahulus to be lighter, you can place the flour under the hot sun for a couple of hours, or dry them in the oven (about 120 C) for 2 – 3 minutes.
|3||QL Deli Fresh or QL Omega eggs|
|150 g||caster sugar|
|160 g||plain or all-purpose flour (sifted)|
|1 tsp||vanilla essence|
|1/4 tsp||baking soda (also known as bicarbonate of soda)|
|Odourless oil for brushing|
- Beat the eggs with an electric hand-mixer until light and frothy.
- Add in caster sugar, continue beating until the sugar is well dissolved and the mixture becomes thick, pale and sticky.
- Add in the vanilla essence and mix in the flour until well combined.
- Grease the kuih bahulu moulds generously with oil and fill up the moulds until almost full.
- Bake in a preheated oven at 180 C for about 20 - 25 minutes or until golden brown. Remove bahulu from the moulds by using a tooth pick and cool on a wire rack.
- Continue with the remaining batter. Clean the moulds every time before baking the next batch of kuih bahulus to prevent sticking.
- The cooled sponge cakes can be stored in an airtight container for up to 2 weeks.