For as long as I can remember, I would look forward to spending the weekends leading up to the Lunar New Year helping my dad make his famous Kueh Baulu (Egg Sponge Cake), a traditional New Year goodie handed down from my grandmother and hopefully to me and my sisters in future.
Making kueh baulu is very much a family affair, which involves sourcing for used aluminium/plastic containers, cooking the coconut oil three days beforehand , and ordering tons of ingredients from the neighbourhood grocer.
In the past we used to make them for sale but now given my dad’s age and the unfortunate fact my sisters and I haven’t been helping for a number of years, we now do it just for one day a year.
I don’t believe that traditional recipes should be kept secret, because ultimately it takes years of practice to get the mix and technique just about right, and it was something I decided to document this year.
12 eggs (approx. 60g each)
600g plain sugar
1 tsp vanilla essence (add at the end)
180g of plain flour
Step 6: Preheat oven to approximately 220 degrees Celsius Make sure to fill the brass moulds with coconut oil and heat it up for around 15 minutes. (Note: It may take a few batches for the mould to ‘warm up’ properly so the first few times the kuehs may not turn out as expected )
Step 7: Once heated, add more coconut oil and fill moulds with the mixture.Filling the mould will take a no. of times to get right, a tip is to just use the tip of the spoon and scoop at the edge of the container
Step 8: Let it cook for around 10 minutes till it becomes a nice light brown colour on top, the bottom should appear as being more of a biege colour. Simply use a satay stick to remove the kueh baulu
Step 9: While you are more than welcome to eat some straight away, do remember to let them cool down before packing to prevent them from getting soggy. Also if you are going to pass them onto friends and relatives, make sure to tell them to eat it only 3 days later to let the dough ‘rest’ properly.
In many ways making kueh baulu is really something i try to look forward to every year, if it just means spending that little bit more time with my family and keeping a wonderful tradition alive.