Kueh Bahulu
Kueh 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!
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 20 minutes
  • Yield 30 to 35 servings
  • 250 g plain flour
  • 200 g caster sugar
  • 6 eggs
  • 2 tsp baking powder
  • 1-2 Tbsp coconut oil, for greasing
  1. Prepare equipment:
  2. 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.
  1. Make the batter:
  2. Using an electric mixer, beat the eggs and sugar together until fluffy and doubled in volume.
  3. Sift in the flour and baking powder, and gently fold in.
  1. Bake the kueh bahulu:
  2. 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.
  1. Chef's Tip:
  2. 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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