Kueh Bahulu

Kueh bahulu is a small, light baked cookie made from whisked egg, sugar, flour and butter, and it is served with tea.

Kueh bahulu, also spelled kuih bahulu, is a sweet from Brunei that is also made in Malaysia and Singapore. It is most often eaten at festive occasions, when it is set out with tea for guests.

What it really is

Eggs are whisked with sugar until thick and pale, then flour is folded in gently and melted butter is added to the batter. The batter is spooned into a small metal mould, and each cup bakes into a light, golden cookie. The result is a sponge rather than a crisp biscuit: it is soft and springy inside, lightly sweet, and only a few bites in size.

The classic version has no filling and no icing. Egg is the main ingredient, and the lightness comes from the whisked eggs rather than from any topping.

How it's served

• Warm or at room temperature, on a small plate, with tea.
• Several pieces at once, picked up by hand, as part of a festive spread.
• Plain, without a dip or sauce.

How to write it on the menu

• Name the main ingredient, egg, and state the count per serving, such as six pieces, so guests know how much they are getting.
• Flag wheat from the flour, and eggs and milk from the butter, which are the three allergens in the classic recipe.
• Say that it is baked and unfilled, and whether tea is included.
• The classic recipe has no meat, fish or gelatin, so it can be marked vegetarian.