Kueh bahulu are bite-size sponge cakes made from little more than whipped eggs, sugar and flour, baked in a scorching flower-shaped mould. The outside sets into a thin, crisp golden shell while the inside stays light and fluffy. Makes 36 pieces in about 1 hr 35 min.
Prep25 min
Cook45 min
Cooling25 min
Total
1 hr 35 min
Yield
36 pieces
Ingredients
Adjust yield
pieces
Scales from a half to a double batch; give a bigger batch a little more time.
Heat the oven to 400°F (200°C). Spread the all-purpose flour on a baking sheet and toast until dry and very faintly cream-colored, 4 to 5 minutes. Let it cool completely, about 15 minutes, then sift it twice with the baking powder.
Raise the oven to 410°F (210°C). Brush every cavity of the bahulu mould with a thin film of the neutral oil, wipe out the excess with a paper towel, and put the mould in the oven to heat for 10 minutes.
Meanwhile, beat the eggs, sugar and salt with an electric mixer on high speed until very thick, pale and tripled in volume, 8 to 10 minutes; a ribbon drizzled from the beaters should sit on the surface for several seconds.
Sift the flour mixture over the eggs in three additions, folding gently with a spatula after each until no dry streaks remain. Fold lightly so the foam stays airy.
Carefully take out the hot mould and quickly spoon or pipe batter into each cavity until just level with the rim.
Bake until puffed and deep golden brown, 8 to 10 minutes. Lift the cakes out with a skewer and cool them on a rack.
Return the empty mould to the oven for 3 to 5 minutes to reheat, then fill and bake the remaining batter in two more batches the same way. Cool the cakes completely, about 10 minutes, before storing.
Tips
The mould must be very hot when the batter goes in; a cool mould makes the cakes stick and gives a pale, soft shell.
Fill and bake each batch as soon as possible: the whipped egg foam slowly deflates, and flat batter bakes up hard.
Oil the mould only once at the start; after the first batch the seasoned cavities release on their own.
Good with kopi (Singapore-style coffee).
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How long does it take to make kueh bahulu (mini egg sponge cakes)?
Plan on 25 minutes of prep and 45 minutes of cooking, plus 25 minutes to rest. The recipe makes 36 pieces.
How should I store kueh bahulu (mini egg sponge cakes)?
Once completely cool, store in an airtight tin at room temperature for up to 1 week; the shells soften over time and can be crisped in a 300°F (150°C) oven for 3 minutes.
Can I make kueh bahulu (mini egg sponge cakes) ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Kueh bahulu are small Malay egg sponges baked in hot brass or cast-iron moulds shaped like flowers or star fruit, made in Singapore and Malaysia for Hari Raya and Chinese New Year. Serve it with kopi (Singapore-style coffee).
Variations
Pandan bahulu: fold 1/2 tsp (2.5 ml) pandan extract into the whipped eggs before the flour; baking time unchanged.
Vanilla bahulu: beat 1 tsp (5 ml) pure vanilla extract in with the eggs and sugar; baking time unchanged.
Mini-muffin pan version: grease a 24-cup mini-muffin pan, heat it the same way and fill each cup two-thirds full; bake 10 to 12 minutes per batch.
Estimated · per serving
Nutrition
Per serving = 1 of 36 servings this recipe makes.
36Calories / serving
0.9gFat
5.9gCarbs
1.0gProtein
3.4gSugar
Whole recipe (36 servings):
~1296 cal ·
32g fat ·
212g carbs ·
36g protein ·
122g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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