Bolu Kukus

Bolu kukus is a light steamed sponge cake made from flour, eggs and sugar, raised with baking powder and cooked in a steamer rather than an oven.

It is widely eaten in Timor-Leste as a snack or dessert, and the same cake is also made in Indonesia, where it shares the name. The name is Indonesian: kukus means steamed, and bolu is the word for sponge cake.

What it really is

Eggs and sugar are whisked until pale and thick, then flour, baking powder and vanilla are folded in gently so the batter keeps its air. The batter is poured into small moulds or cups and set in a steamer. The steam cooks it slowly and without browning, so the top stays pale and the crumb stays soft and moist.

The taste is mild, with the sweetness of the sugar and the flavour of egg and vanilla coming through. Because it is cooked with steam, it has no crust and no browned edges, which sets it apart from an oven-baked sponge.

How it's served

• Warm or at room temperature, turned out of its mould and eaten plain.
• In small individual portions, as a snack between meals or as a light dessert.
• With a hot drink, if the guest wants one.

How to write it on the menu

• Name it Bolu Kukus and add "steamed sponge cake" so guests who do not know the term can find it.
• Flag wheat, from the flour, and eggs. These are the two allergens in the standard recipe.
• State the flavour, plain or vanilla. If you add milk, butter, cream or a filling, list each one as an extra allergen.
• Say that it is steamed, not baked, and whether it is served warm or cold.
• Mark it as vegetarian. It is not vegan, because it contains eggs.