Ingredients

  • Serves 30 - 35 cakes
  • 250 g plain flour

  • 200 g caster sugar

  • 6 eggs

  • 2 tsp baking powder

  • 1 -2 tbsp coconut oil (for greasing)

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Recipe Courtesy of
Asian Food Network

Kuih Bahulu

Light and full of air, these traditional Chinese New Year delights are a festive favorite, and the perfect treat to dunk into a cup of tea or coffee!
  • Easy
  • 15 min
  • 20 min
  • 20 min
  • 3 steps
  • 5 Ingredients
  • Easy
  • 3 steps
  • 5 Ingredients
  • 15 min
  • 20 min
  • 20 min

Instructions

  1. Prepare equipment

    • Preheat oven to 170°C. Brush kueh bolu molds with coconut oil. Alternatively, you can use a madeleine tray or a muffin tray lined with cupcake paper liners.


  2. Make the batter

    • Using an electric mixer, beat the eggs and sugar together until fluffy and doubled in volume.
    • Sift in the flour and baking powder, and gently fold in.


  3. Bake the kueh bahulu

    • Spoon the batter into the prepared molds or trays, and bake for 12 to15 minutes, until cooked through and springy, with a crust on the outside.

    | These little treats are in between a cake and a cookie, and are traditionally more dry and crispy than a typical sponge cake, so don't be afraid to let them brown more than usual in the oven.



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Ingredients
  • Serves 30 - 35 cakes
  • 250 g plain flour

  • 200 g caster sugar

  • 6 eggs

  • 2 tsp baking powder

  • 1 -2 tbsp coconut oil (for greasing)

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