Kueh Bolu

This is the Nonya version of the French madeleine. Delicate and flowery in look and taste, it is sponge-like and requires its own special mould. The old antique moulds are traditionally made of brass and used over a hot charcoal stove. It had several cavities in one large mould to bake several kueh at any one time. My mother, amazingly enough, knew when to remove a baked kueh bolu in time so as not to burn it. She often set aside part of the batter and added cocoa powder for colour contrast