Kuih bahulu (mini sponge cakes)

Small Malay sponge cakes, baked for celebrations, especially at the end of the fasting month: thinly crisp outside, soft and light inside, traditionally baked in flower- or fish-shaped moulds.

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Method

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1. Heat the oven to 200°C. Lightly oil a bahulu mould (or a mini muffin or madeleine tin), and heat it in the oven for 5 minutes. ⏱ Timer: 5 min
2. Whisk the eggs with the sugar and vanilla with an electric mixer for 8-10 minutes, until thick, pale and tripled in volume, ribboning off the whisk. ⏱ Timer: 8 min
3. Sift the flour with the baking powder, and fold in gently in several batches with a spatula, so as not to deflate the foam.
4. Pour the batter into the hot mould, filling the wells two-thirds full.
5. Bake for 10-12 minutes, until the tops are golden and springy. ⏱ Timer: 10 min
6. Remove, cool on a rack, and store in an airtight container.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• A hot mould gives the crust; always reheat it in the oven for a few minutes between batches.
• They dry out slightly the next day — traditionally the way to eat them with tea or coffee.

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More southeast asian ideas

• Puto (steamed rice flour muffins)
• Biko (sticky rice with coconut caramel)
• Maja blanca (coconut corn pudding)
• Buko pandan (coconut-pandan jelly dessert)
• Kuih lapis (layered coconut rice flour steamed cake)
• Cendol (pandan jelly with coconut milk and palm sugar syrup)
• Onde-onde (pandan dumplings filled with palm sugar, in coconut)
• Es campur (mixed iced fruit dessert)

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