Kueh Bahlu / kuih bahalu/ kueh bulu
kueh bahlu
Small sponge cake/ biscuits 
4 egg
100gm sugar 
1/2 teaspoon vanilla essence 
100gm wheat flour  
(To prevent the cake from moulding fast, try frying the flour in a non-stick pan before use)
1 tablespoon tapioca flour 
1/4 teaspoon baking powder 
1. Preheat oven to 200 degrees centigrade.
2. Whisk the eggs and sugar until stiff and add the vanilla essence.  Continue to beat until mixture turns pale and thick. 
3. Sieve wheat flour and tapioca flour together with baking powder in 2–3 batches into the egg mixture - fold in the flour.
4. Lightly grease bahulu moulds and spoon in batter to fill up to slightly below surface-level.  Lightly grease the mould (to prevent the bahulu from sticking).
5. Bake in preheated oven at 200°C for 8 –12 minutes or until golden brown. Remove bahulu from the moulds
6. Cool on wire racks before storing in airtight containers. 

Additional information