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Kuih Bulu or Bahulu
A light sponge cake for Chinese New Year
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course:
celebration, Snack
Cuisine:
Asian, Chinese, Malaysian, Nyonya
Keyword:
Baking Soda, Bulu,, Chinese New Year, cooking, Egg, Flour, South-east Asian, sugar,
Servings:
50
Pieces of so
Cost:
£1.50
Equipment
1 kuih bulu mould
please use silicon type
1 brush
or oil spray
2 skewers
1 cooling rack
1 whisk or hand held mixer or stand mixer
Ingredients
120
g
flour
120
g
caster sugar
4
large eggs
a few
drops
vanilla essense, or essense of your choice
1/4
tsp
Bicarbonate of soda
oil for greasing
Instructions
Whisk the eggs until frothy.
Add the sugar gradually in 3 additions
Whisk until the mixture is white, creamy and fluffy.
Whisk or beat the eggs until it forms a trail.
If you are using a stand mixer, continue to whisk at low for about 2 minues.
Fold in the flour. Sieve a bit of the flour on to the mixture and incorporate the flour gently.
Repeat until you finish.
Add in the essence during this stage.
Tranfer the mixure to a piping bag.
Lightly grease the mould before filling.
Pipe the mixture into the cavity of the mould up to about 80%.
If you are using the traditional mould, grease and preheat it in the oven before filling.
Bake in a preheated oven 200C for 12 to 15 minutes or up to the colour you desire.
When done, cool it sligtly and gently remove fron the silicone mould.
If you are using a traditional mould, remove the kuih immediately. And fill and bake again.
Serve.
Store in an air tight container if not cosummed immediately.
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