Kuih Bahulu are small Malaysian sponge cakes that have a crunch on the outside and a very soft and tender inside. They are considered a snack food and are almost always included on feast days and special occasions. There are special tins made especially for baking kuih bahulu, but if you do not have one, you can use mini-muffin tins or cupcake cake tins. The secret to success is to well oil the tins, and to heat them before adding the batter. Although the recipe can vary slightly, this is a basic kuih bahulu recipe. Best if eaten the same day!
Kuih Bahulu Recipe Ingredients – 24 cupcake sized cakes
- 6 large eggs
- 2 cups sugar
- 2 1/2 cup all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 2 tablespoons cooking oil or melted butter
- additional oil for cooking tins
- powder sugar, optional
NOTE: We used our Madeleine Cake Tin. They are comparable in volume as cupcake tins.
Kuih Bahulu Recipe Directions
On high, beat the eggs with an electric mixer to light and frothy.
On medium, slowly add the sugar and continue beating. Add vanilla.
Whisk together flour and baking soda.
On low speed, slowly add in flour until well mixed.
Add oil or melted butter and mix on low until well blended.
Lightly oil the tin and place in a preheated 375 degree F oven for a few minutes. Remove from heat.
Remove any dark oil with a paper towel and re-oil the tin. Fill each tin 3/4 full with your batter.
Return to oven and bake for 8-15 minutes or until golden brown. NOTE: Baking times vary greatly depending on the size of your tins. After your first batch you will have a better idea of how long it takes to bake in your tin. Mini tins will probably take about 8 minutes. Our full size tins took 15 minutes. The tops of the cakes will turn golden and a toothpick inserted in the center will come out clean when they are done.
Place the tin on a cooling rack for 5 minutes then remove cakes and allow them to finish cooling on the rack.
Again, remove any dark oil or crumbs from the tins with a paper towel. Oil the tin again and bake additional batches.
Serving Suggestions: Serve with Chicken Satay with Peanut Sauce, Stir-fried Bean Sprouts, Cucumber Slices and Nasi Lemak. All recipes are available on Home School Companion.
