What Is Kuih Bahulu?
Kuih Bahulu is a traditional Malaysian kuih or local sweet cake.
A favorite among many Malaysians of all races and ages, kuih bahulu is usually baked during the festive seasons of Muslim Hari Raya and Chinese New Year.
These sweet and eggy cakes go well with coffee. They are always a crowd-pleaser during the festive seasons.
A few kuih bahulu and a cup of coffee is a surefire way to greet your guests during festivities.
While French Madeleines are hugely popular, I have to say that Malaysian Kuih Bahulu is equally pleasing.
Kuih Bahulu Recipe
Kuih Bahulu comes in different shapes, but the popular ones are flower shaped. They are made using a traditional mold.
The mold comes in different sizes: big and small.
I used the small flower mold because they are dainty and beautiful.
As the sweet aroma filled the air, a flood of fond memories were racing through my mind.
I recall many baking sessions with my grandmother, mother and aunt, who had passed away.
As we were busy baking the sweet treats, our anticipation of Chinese New Year and the warm thoughts of our family reunion dinner brought much joy into our home kitchen.
How Many Calories per Serving?
This recipe is only 447 calories per serving.
What to Serve with This Recipe?
There are many types of kuih in Malaysia. If you wish to try making kuih at home, I recommend the following recipes.
Kuih Bahulu is a traditional Malaysian egg cake. They are dainty, sweet, eggy and must-have for festive seasons. Easy and fail-proof Kuih Bahulu recipe for home bakers.
- 3 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour sifted
- 1/4 teaspoon baking soda
- 3 tablespoons cooking oil or unsalted butter melted
Preheat oven at 375°F (190°C). Grease the kuih bahulu mold with some oil. Preheat the mold in the oven. Remove from the oven, keep warm before using.
Beat the eggs with an electric hand-mixer until light and fluffy. Add the sugar and continue to beat until the sugar is well dissolved, and the mixture becomes sticky.
Add in the vanilla extract and fold in the flour gradually. Add the cooking oil or butter. Continue to beat the batter with the hand-mixer until well-blended.
Fill the mold with the batter, about 90% full. Bake for about 15 minutes, or until golden brown.
Remove the cake from the mold and cool on a wire rack. Dust with powdered sugar, if desired.
Traditional Kuih Bahulu recipe doesn't call for cooking oil or butter, but I find them too dry. Adding the cooking oil or butter makes them come off the mold easily.