- 3 egg yolks
- 4 egg whites
- 100gm sugar
- Half teaspoon vanilla essence
- 100gm wheat flour
- 1 tablespoon tapioca flour
- Quarter teaspoon baking powder
- Sieve wheat and tapioca flour together with baking powder.
- Whisk the eggs and sugar until stiff.
- Add the vanilla essence.
- Fold in 20grams of sifted flour with 100ml of egg batter. Preheat oven to 250 degrees centigrade. Lightly grease the mould (to prevent the bahulu from sticking) and spoon in batter. Do not fill to the top. Bake bahulu for about five 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.
- Bahulu keeps quite well in an airtight container, but will harden with time.
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).