Kathrine Kwa | hinese Egg Sponge /Kuih Bahulu 烤小鸡蛋糕
Ingredients 材料 :
4 eggs – grade A （鸡蛋）
110g caster sugar (细砂糖）
110g plain flour (普通面粉）
1 tbsp rice flour （粘米粉）
1 tbsp cooking oil (食油）
Preheated kuih bahulu moulds in a preheated oven at 200°C for 15 minuets.
Spoon in batter into the moulds and bake in the preheated oven for 10 minuets at 200°C or until golden brown.
Tips: Preheat moulds for 15 minuets before pouring in batter to prevent the Kuih bahulu from sticking onto it.
Nicolai Heidlas – On and on