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Kuih Bulu or Bahulu

A light sponge cake for Chinese New Year
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
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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