Traditional Malay Desserts
I remember enjoying Kuih Bahulu during school days. These traditional Asian desserts are mini sponge cakes which are spongy and slightly dry in texture and great to be served with coffee or milk tea during breakfast.
Traditionally made for the Hari Raya Aidilfitri celebrations, these sweet little things are now enjoyed throughout the year by people from all walks of life. 100 g Plain Flour 1 tbsp Tapioca Flour 1/4 tsp Baking Powder 4 Eggs 90 g Castor Sugar 1 tsp Vanilla Essence Method Sift plain flour together with tapioca flour and baking powder. Set aside first. Beat eggs with castor sugar until stiff and frothy. Add in vanilla essence. Fold in egg batter into sifted flour mixture until batter is smooth. Lightly grease bahulu mould and spoon batter 3/4 full into each mould to allow cake to rise. Bake in preheated oven at 220°C for 5 - 8 minutes. Remove each bahulu once they are baked and fill up with the next batch. Bahulu cakes are best kept in airtight container. _________________________ Click here for more Cake Recipes
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