Kueh Bolu (Kueh Bahulu)
Shiokman Recipes recipe - Singaporean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Whisk 12 egg whites in a mixing bowl
- 2
Add 180g sugar and continue to whisk
- 3
Whisk at high speed until it turns fluffy
- 4
Remove meringue from mixing bowl and add 12 egg yolks into the bowl
- 5
Add the remaining 180g sugar
- 6
Whisk at medium speed until sugar dissolves
- 7
Slowly pour in 90g cooking oil
- 8
Add the meringue into the egg yolk mixture
- 9
Mix at low speed
- 10
Add 3 tsp vanilla extract
- 11
Slowly add 360g self-raising flour with salt and mix at low speed
- 12
Lightly grease the cavity of each mould with oil or melted butter
- 13
Heat up the empty greased moulds for 5 mins in a pre-heated oven at 180C
- 14
Remove hot moulds from oven and pour batter about 3/4 full into each cavity
- 15
Bake in oven at 180C for 10 mins or until golden brown
- 16
After taking out from oven, set aside for about 5 mins before removing kueh from moulds