Kuih bahulu is usually baked during the festive seasons such as Hari Raya and Chinese New Year.When i was a child, there is no mixer to beat the eggs until pale and fluffy.. i can still recall.. there was a tool like a huge spring with wooden handle a.k.a hand mixer and a large crock or clay jar a.k.a big bowl especially made for this kuih.There was lots of hardwork back days.Mom used to sundried the flour and bake it on the charcoal with the lid on, top with burning coconut shells. I would say they are little sponge cakes, crispy on the outside and spongy on the inside.Very yummy, light and mild taste .My son loved this very much better than any other fancy cakes..
So here goes the recipes... simple ingredients, no need to grab ur paper n pen..
1 cup sugar
1 cup flour
pinch of salt
1 tsp of vanilla essence (optional just to get rid of the eggy smells)
How to make ?
- Preheat kuih bahulu moulds in the oven at 180'C
- Place the eggs and sugar in a mixer.Beat until you get a thick consistency.
- Then, add the flour in.Fold the mixture slowly .You don't want to deflate the egg too much.Pretty much done here...
- Grease the mould with a little bit oil to prevent it from sticking.Spoon in the batter into the mould until it's near full.
- Bake until golden brown about 10 to 15 mins. , fork the cake out and leave to cool .Since this is only a small mould, so u need to repeat the process of greasing,baking n taking it out continuously..