KUIH BOLU
These little traditional egg sponge cakes come in the shape of flowers. They originate from the Malay Peninsula during the Portuguese colonial era in the 15th century.
Equipment
- 1 Kuih bolu mould
Ingredients
- 4 eggs
- 5 tbsp sugar
- 1⅓ cup flour
- ¼ tsp baking powder
- Pinch salt
- ½ tsp vanilla essence
- Oil for greasing mould
Instructions
- Preheat oven to 200℃ degrees celsius. Brush a bolu mould with oil and place the mould into the oven to heat for 5 minutes.
- Sieve flour, baking powder and salt into a bowl. In a separate bowl, whisk the eggs and sugar until pale, and add vanilla essence. Fold the flour into the egg mixture until you get a smooth batter.
- Spoon in the batter into the heated bolu mould and place onto the middle rack of the oven.
- Lower oven temperature to 180°C and bake until golden about 10 to 13 minutes. Insert a toothpick into the bolu to test if cooked. The toothpick should come out clean without any batter or grit stuck to it.
- Unmould the kuih bolu and rest to cool on wire rack.