Malaysian most common sponge cake, have THREE versions available – the most common being bahulu cermai (star-shaped) and the more elusive bahulu gulung (shaped like rolls) and bahulu lapis (layered). Bahulu may also be the corruption of the Kristang (Portugese-Eurasian people) word, bolu which means cake. Traditionally baked using brass moulds placed on hot sand, when it becomes a bit dry, it is delicious dunked in hot coffee. The little cakes are also favoured by the Chinese to celebrate the Lunar New Year. This recipe makes a version favoured by the Malays. Also known as Kuih Baulu, Kuih Bolu.
This recipe was first published in Flavours magazine.