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!
- 15 minutes
- 20 minutes
- 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
- 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.
- 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.
- 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.
- Chef's Tip:
- 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.
Share it with your friends.