I remember enjoying Kuih Bahulu during school days. These traditional Asian desserts are mini sponge cakes which are spongy and slightly dry in texture and great to be served with coffee or milk tea during breakfast.
Traditionally, these cakes are baked over charcoal fire which will take much time to cook.
Traditionally made for the Hari Raya Aidilfitri celebrations, these sweet little things are now enjoyed throughout the year by people from all corners of the world.
- 100 g Plain Flour
- 1 tbsp Tapioca Flour
- 1/4 tsp Baking Powder
- 4 Eggs
- 90 g Castor Sugar
- 1 tsp Vanilla Essence
- Sift plain flour together with tapioca flour and baking powder. Set aside first.
- Beat eggs with castor sugar until stiff and frothy. Add in vanilla essence. Fold in egg batter into sifted flour mixture until batter is smooth.
- Lightly grease bahulu mould and spoon batter 3/4 full into each mould to allow cake to rise. Bake in preheated oven at 220°C for 5 – 8 minutes. Remove each bahulu once they are baked and fill up with the next batch.
Bahulu cakes are best kept in airtight container.
Enjoy these wonderful cookies!