Mention Kuih bahulu, this mini egg sponge cakes always bring back the childhood memories. Popular among the Chinese & Malay as this traditional delicacy usually prepared for Chinese New Year. Now this has become a popular delicacy for many Malaysians and I'm sure most of us will crave for this Kuih Bahulu once in a while even it's not the festive season yet.
In the olden days, this mini egg sponge cake were baked in a copper mould, lay on a thick layer of hot sand for the even heat distribution & "bake" over charcoal fire (with a handmade lid covered & charcoal on top of the lid), which slowly give a top & bottom heat like what our modern oven use to have the same function as well. Now, with the oven technology, we can save a lot of time & effort. Modern moulds do come in various sizes & designs.
Slight crunchy on the outside & spongy soft on the inside, I must say these traditional cakes taste best when eaten fresh.
Basically, you only need a few simple ingredients to make this yummy kuih bahulu.
Ingredients : (makes 21 pcs)
2 eggs
60g castor sugar
60g plain flour / all purpose flour (sifted)
1/4tsp baking powder (sifted)
Some cooking oil for greasing the mould
Step by Step:
1. Preheat oven at 190C & place the kuih bahulu inside.
2. Whisk egg till light, pale & frothy for about 2-3 minutes.
3. Add castor sugar & continue beat until thickens & creamy, another 1-2 minutes.
4. Mix together flour & baking powder. Add in half into the batter & fold to mix. Then add in the balance half & fold lightly.
5. Bring out the kuih bahulu mould & greased with cooking oil. Make sure all the edges & sides are greased otherwise the kuih bahulu will stick on the mould & will not have a nice pattern.
6. After greasing, put back the mould into the oven for another 3 minutes.
7. Using a tablespoon, scoop batter into the heated greased mould. Fill to almost 90% full.
8. Bake at 190C for 10 minutes or until the top turn golden brown.
9. Remove kuih bahulu from the mould using a skewer & leave to cool on a wire rack.
10. Repeat steps 5-9 again for the rest of the batter.
11. Store in an airtight container.
Enjoy!!