← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 3 large eggs, at room temperature
• 80 g caster sugar
• 80 g plain flour, sifted twice
• 8 g Cornflour (cornstarch)
• 1 pinch Salt
• ½ tsp Vanilla extract (optional)
• 1 tbsp oil, for the mould

Method

1. Heat the oven to 200°C (400°F) and put the bahulu mould (or a mini muffin tin) inside to get very hot.
2. Whisk the eggs, sugar and salt with an electric mixer on high for 8–10 min, until pale, tripled in volume and a ribbon of batter sits on the surface for a few seconds.
3. Sift in the flour and cornflour in three goes, folding gently with a spatula each time so you keep the air in. Fold in the vanilla.
4. Brush the hot mould with oil, fill each cavity almost to the top and bake for 8–10 min, until golden brown and springy.
5. Pop the bahulu out with a skewer and cool on a rack so they crisp up. Re-oil and reheat the mould for each batch.

Tips

• A hot cast-iron mould is what gives the crisp shell; a cold one gives soft little cakes.
• Store cooled bahulu in an airtight tin for up to a week. Contains egg and wheat.

Sources

Written in our own words after cross-checking these recipes:

Taste Asian Food MyKitchen101en