Kueh bahulu is a perennial favourite among Malaysians of all ages. It's soft and slightly dry texture goes very well with black coffee. Kueh bahulu comes in different shapes, but the popular ones are the goldfish and the button (see picture right).
- 3 large eggs
- 100gm sugar
- 1/2 teaspoon vanilla essence
- 100gm plain flour
- 1 tablespoon tapioca flour
- 1/4 teaspoon baking powder
Sieve wheat and tapioca flour together with baking powder. Whisk the eggs and sugar until stiff and pale in colour. Add the vanilla essence. Fold in sifted flour in 3 batches with the egg batter.
Preheat oven to 220 degrees Celsius. Lightly grease the mould (to prevent the bahulu from sticking) and spoon in batter. Do not fill to the top. Bake bahulu for about 10 minutes.
Alternatively, you can bake bahulu the traditional way – using charcoal fire. You have to place the hot coals on top of and under the mould.