Kuih Bahulu

Kueh Bahulu © Adrian Cheah

Kuih Bahulu is a perennial favourite among Malaysians of all ages. It is a light, fluffy sponge cake made of eggs, flour and sugar. It has a slightly crusty outer layer and is quite similar in taste and texture to the French Madeleines. Kuih Bahulu ideal for tea time and goes very well with black coffee. It comes in different shapes and sizes, but the popular options include the goldfish and the button flower designs.



Kueh Bahulu © Adrian Cheah

Kueh Bahulu © Adrian Cheah

Ingredients

  • 3 egg yolks
  • 4 egg whites
  • 100 gms sugar
  • Half teaspoon vanilla essence
  • 100 gms wheat flour
  • 1 tablespoon tapioca flour
  • Quarter teaspoon baking powder

Method

  1. Sieve wheat and tapioca flour together with baking powder.
  2. Whisk the eggs and sugar until stiff.
  3. Add the vanilla essence.
  4. Fold in 20 gms of sifted flour with 100 ml of egg batter. Preheat oven to 250 degrees centigrade. Lightly grease the mold (to prevent the Bahulu from sticking) and spoon in batter. Do not fill to the top. Bake Bahulu for about five minutes.

Kueh Bahulu © Adrian Cheah

Alternatively, you can bake Bahulu the traditional way – using charcoal fire. You have to place the hot coals on top of and under the mold.

Bahulu keeps quite well in an airtight container, but will harden with time.

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Written and photographed by Adrian Cheah 
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