Kueh Bolu (Kuih Bahulu)
Kueh Bolu or Kuih Bahulu as it is usually called, is a sponge cake baked in special aluminium moulds with many designs. This is a very easy-to-make recipe which is actually quite similar to the French Madeleines.
In the olden days, a brass mould with a cover for hot charcoal to be placed on top, was used to make this kueh. The charcoal baked kueh baulu texture/taste was so unique that it is difficult to replicate it using the modern convection oven. For convenience sake and for the benefit of the majority, I’m using an oven though I still have an old brass mould handed down from my wife’s family.
To make this delicious kueh, click on the video tutorial and print out the recipe below.
Thank you
Please click Image and YouTube Link below to view Video Tutorial:
YouTube Link: https://youtu.be/goYH6gcAFv4
- 12 large eggs separate yolks from whites
- 360 g self-raising flour with ½ tsp salt optional
- 360 g sugar
- 90 g cooking oil or melted butter
- 3 tsp vanilla extract
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Whisk 12 egg whites in a mixing bowl
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Add 180g sugar and continue to whisk
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Whisk at high speed until it turns fluffy
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Remove meringue from mixing bowl and add 12 egg yolks into the bowl
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Add the remaining 180g sugar
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Whisk at medium speed until sugar dissolves
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Slowly pour in 90g cooking oil
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Add the meringue into the egg yolk mixture
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Mix at low speed
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Add 3 tsp vanilla extract
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Slowly add 360g self-raising flour with salt and mix at low speed
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Lightly grease the cavity of each mould with oil or melted butter
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Heat up the empty greased moulds for 5 mins in a pre-heated oven at 180C
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Remove hot moulds from oven and pour batter about 3/4 full into each cavity
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Bake in oven at 180C for 10 mins or until golden brown
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After taking out from oven, set aside for about 5 mins before removing kueh from moulds
