Kuih Bolu
Mini flower sponge cakes
KUIH BOLU are little traditional egg sponge cakes in the shape of flowers. They originate from the Malay Peninsula during the Portuguese colonial era in the 15th century. Bolu means cake in Malaccan Kristang (Portuguese-Eurasian) patois, and reveals the Portuguese influence on local baking. Today kuih bolu is enjoyed by the Malay, Eurasian, Straits Chinese and Chinese communities in Singapore and Malaysia during festive occasions.
Bolu means cake in Malaccan Kristang patois and reveals the Portuguese influence on local baking.
Recipe
Makes about 30
You will need a kuih bolu mold.
4 eggs
5 tablespoons sugar
11/3 cups flour
1/4 teaspoon baking powder
Pinch of salt
A few drops of natural vanilla essence
Oil for greasing mould
Preheat oven to 200°C 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.