Kueh Bahulu

This Kueh Bahulu been floating around in my 'to bake list'' for sometime now, and as much as I am glad baking this I do feel bumped that I didn't do this sooner.  
It really brings back to the good ole days that you want to keep stuffing into your mouth,.  

Did some adjustment to the original recipe and I must say, this is perfect. 
It would be great if I had  two molds,  just to speed up the process.

3 large eggs - cold
130 g fine granulated sugar
70 g self raising  flour

35 g cake flour
1- 1  1/2 tsp vanilla extract

pinch of salt

In your cake mixer add the eggs and sugar.  Beat on high speed for about 12 minutes until light and fluffy.  The mixture would be triple in volume.

Add in vanilla extract.  I added a wee bit more to get off the eggy smell

Sift together flours then fold into egg mixture with a rubber spatula or with the mixer in low speed until there's no trace of the flour. Grease mold with cooking oil and put in the oven.
Preheat oven at 200ºC, together with the mold. 

Fill each hole with batter and bake for 10-12 minutes or until it is golden brown. 
I purposely filled the cavity of the mold differently to show how it puffs up. So fill up before it reached to the brim.

                                           

Repeat the process until you finish the batter. 
The cake should turn a nice golden brown and that's when it's done.
Grease mold with cooking oil each time you bake a fresh batch.

                                         

Most of the time it's gone before it gets the chance to cool down.  Just in case, cool completely before storing in the container. 

(The longer its kept the drier it becomes)

Enjoy...jue