• Preheat oven to 170°C. Brush kueh bolu molds with coconut oil. Alternatively, you can use a madeleine tray or a muffin tray lined with cupcake paper liners.

• Using an electric mixer, beat the eggs and sugar together until fluffy and doubled in volume.
• Sift in the flour and baking powder, and gently fold in.

• Spoon the batter into the prepared molds or trays, and bake for 12 to15 minutes, until cooked through and springy, with a crust on the outside.

| These little treats are in between a cake and a cookie, and are traditionally more dry and crispy than a typical sponge cake, so don't be afraid to let them brown more than usual in the oven.