I have never tried Kueh Bahulu – though I really wanted to, during the Chinese New Year period. The main reason was that I was afraid of beating whole eggs for sponge cakes.
The little cakes stuck terribly to the mini muffin tray though, lol!
However I had been seeing a couple of Kueh Bahulu on Facebook and Instagram, so I thought, “why not?!” when I had some time yesterday.
Kueh Bahulu are known as “(mini) egg cakes”, as loosely translated in Chinese, 鸡蛋糕. We would frequently see these little cakes during Chinese New Year period. These cakes are traditionally baked in a copper flower mold over charcoal fire.
Thankfully, now we have the oven, and have different types of mold – we are able to shorten the baking time, and make it easier to bake!
If you would like a lighter sponge cake, you can bake the flour in a pan, lined with non-stick baking paper, at 120C for around 2-3 mins.
Kueh Bahulu (Recipe from QL Kitchen)
– 3 eggs
– 150g sugar
– 160 plain flour, sifted
– 1/4 tsp baking soda
– 1 tsp vanilla extract
– Oil for brushing mold
1. Grease the mold generously with oil. You would need more oil to prevent sticking because the cake mixture does not contain oil.
2. Place eggs into mixer bowl. Beat till they are lighter and frothy.
like that of the next picture.
3. Add sugar all at once into the mixer bowl. Beat till it is pale in color, and in ribbon stage.
4. Add in vanilla extract, beat to combine. Add in flour and mix well. (You can fold the flour in. I was lazy so I used the lowest speed to combine). Spoon batter into the mold.
5. Bake in preheated oven at 180 C for about 20 – 25 minutes, or until golden brown. Remove the sponge cakes from the mold by using 2 tooth picks. Cool on a wire rack.
6. Continue baking with the remaining batter. You would need to clean the mold each time, to remove bits of the crust. Oil the mold well before spooning in the batter.
tea or milo! I love dipping these little cakes into a little of my coffee hehe 🙂