Preheat oven at 200º C.
Place all-purpose flour in a pan and fry it for 5 minutes on low heat. Let it cool and shift it twice, making sure there is no lumps in the flour.
PLace the eggs in a mixer. Add in ovalette, castor sugar, vanilla essence and beat it on high speed until the mixture has double in volume and becomes thick and pale.
Lower the speed and carefully add in sifted flour in 3 additions. Scrape the sides and bottom and continue mixing on high speed for another 2 minutes. Do not over beat the batter to prevent losing of air.
Meanwhile, place ‘Bahulu’ moulds in the oven for 5 minutes to warm it. WOrking quickly, pour the batter into each holes until ¾ full and place into the oven for 8 – 10 minutes or until ‘Kueh Bahulu’ has puffed up and golden brown.
Remove each of the ‘Kueh Bahulu’ from the moulds using toothpick and leave to cool. Continue baking until the batter is used up and leave to cool completely before storing in an airtight jar.