This Madeleine like cake is a favorite among many Malaysians. It’s soft and slightly dry texture goes really well with a cup of coffee. We usually baked Kuih Bahulu during the festive seasons like Hari Raya and Chinese New Year. I remember when I was young I used to help my grandmother, mom and aunt made these for CNY but during that time we baked it the traditional way using charcoal fire as we don't have an oven. This little cake comes in many different shapes and sizes.Ingredients:
5 eggs
130 gram sugar
140 gram cake flour
10 gram custard powder or cornflour
½ tsp baking powder
1 tsp essence vanilla
1 tsp lemon zest
3 tbsp of melted butter
1. Sift flour and baking powder and set it aside. Whisk eggs and sugar until white and stiff.2. Add in vanilla and lemon zest. Turn down the speed of your mixer and slowly add in the flour. Mix until combined. Fold in the melted butter and mix well.
3. Pre-heat oven to 400 degree F and warm up the bahulu mould for 5 minutes. Take it out and brush it with some oil or spray on some non-stick spray.
4. Put about 1 tsp of batter into the mould, bake for 10 minutes or until golden brown.
5. Remove the cakes, and repeat step 4 again until the batter is finish.
Note: Kuih Bahulu keeps well in an airtight container.
Hi Gert,
ReplyDeleteIs this bahulu the modern version ones?I've tried once before using another recipe but it didn't turned out well.It was dense and heavy.Do you think we can bake it in a small muffin pan if the bahulu mould is not available or you think it might affect the texture,ie denseness?J loves to celup his bahulu in F&N orange.
Humm, I love the Madeleines too, I'll try these, I love the fact they come in different shapes :)))
ReplyDeleteMy childhood fave, and I still love them. I guess this is one of those things that we never tired of. My kids love them. I must learn how to make my own. Looks so spongy and soft!
ReplyDeleteHi Gert,'just what i need to re inspire going into the kitchen, thanks!
ReplyDeleteGert, we could bake this anytime of the year since we can use the oven now. Back in the days, I also remember helping my grandmother preparing the charcoal as the mould would need heat for the top and bottom. So, we only did it twice a year. Your recipe must be soft since you are using cake flour.Good job.
ReplyDeleteLooks so yummy. Can I try some :)
ReplyDeleteI can imagine these with a hot cup of coffee!
ReplyDeleteGert,
ReplyDeleteI bet Carlos loves kuih bahlu too... I can imagine him popping one after another over coffee. Hehe.
Reminds me that CNY is near :) Nice kuih bahulu you have made...I love the smell of kuih bahulu..reminds me too of my younger days whereby I too help my aunties make them over the hot charcoal! :)
ReplyDeleteYou kuih bahulu looks perfect! I always wanted to make them but dont have the mould. now you have planted the idea on my head... i can use my madeleine pan to make this kuih. thanks for sharing the recipe!
ReplyDeleteWah so rajin buat kuih Bahulu ye Gert. Next time round, cuba add in chocolate rice... what do you think? *wink*
ReplyDeleteThey look good! never really liked kuih baulu but I must admit yours look very pretty and dainty and I actually feel like having one . In fact I feel like making some..sooo pretty in all the diffnt shapes! :))
ReplyDeleteBeautiful! Really need to get a good mold.
ReplyDeleteLovely looking kuih bahulu.. always my fav. I always like the flower shape :)
ReplyDeleteShereen, I find the normal bahulu is dry and dense because of that I add a bit of custard and also melted butter to it. I am not sure if it will taste the same if you use the muffin pan but you can always use the Madeleine pan to bake this. I used to dunk it into my kopi O :)
ReplyDeleteChristelle, I like madeleines too :)
Little Teochew, I find many kids like this too. Maybe is the cute shapes ha ha..
Yati, hope you like this.
Zue, I thought of making Madeleine but change my mind and bake this.
Anncoo, thank you.
Meeso, yes this is great with coffee :)
Cat, Carlos memang suka bahulu especially the crunchy part.
Elin, you know years ago we don't bake cookies so me made bahulu for CNY. This is a must of us for CNY.
Ellie, thank you. I am sure your hubby will like this. Is a good idea to use Madeleine pan if you don't have the bahulu mould.
Mamafami, maybe next time I buat ni lagi I will add a bit of choc rice to it.
Zurin, thank you. Yea bahulu can be on the dry side so not many people like it.
LCOM, you didn't get the mould when you went back to Malaysia?
Leemei, the shape is really cute isn't it :)
ReplyDeleteDainty delectables, perfect for tea. Thanks for sharing...
ReplyDeleteWhen I was kid, this was my favorite, I must learn how to make this because it is still my fav. Thanks for sharing.
ReplyDeleteThis looks light and delicious! I love the shape you got!
ReplyDeleteLouise, you are welcome.
ReplyDeleteSonia, hope you like this.
Ashley, thank you.
Although making this is time consuming but is all worth it. I did this but i added more vanilla and omit the lemon zest. I also fold in the flour by hand and sift the dry ingredients twice. It turn out so fluffy and the sweetness was just right. This recipe is definitely a keeper. :)
ReplyDelete15yearoldgirl, glad that you tried this out. I find this recipe is much better than the usual kuih bahulu as I find them way too dry for my taste.
ReplyDeleteChai tee, glad that you like this.
Am cooking this again for the 4th time. I tried 2 other recipes but this is def the best!
ReplyDeleteThanks.
Looks yummy! I love this too! Wana try it out... But no mould.. Haha..
ReplyDeleteBtw, this recipe can make hw many kueh?
Tks!!
Hi ICook4Fun, thank you very much on the receipe, I made twice today and it turned out great! Previously tried other receipe, failed :P.
ReplyDeleteBut, my kuih Bahulu lacking a little bit of the frangance of eggs after baked. Is it due to the eggs that I bought? Or something else?
Thanks for the sharing~ I am very happy to have these for my CNY soon!!!
Chai, I am glad you like this recipe. The traditional bahulu recipe usually turns out really hard and dry that is why I tweak it to suit my taste.
ReplyDeleteShokel, I made this a long time ago and I can't really remember how many it yields. Sorry.
Mei Chu, I am glad you like this Bahulu. I don't think is the eggs your used. If you like it more eggy just omit the vanilla and lemon zest.
hi there, i just tried your recipe and i halved the recipe cos my mould is pretty small. the first 2 batches turned out awesome! but i think i took sometime t finish baking and the batter started t have bubbles and became more liquid. the last 2 batches turned out t be yellowish and a lil hard. does that occur t you that your batter became more liquid? ):
ReplyDeleteYingxuan, I am glad you like the bahulu. I didn't happen to mine as I used to moulds to bake it so the batter finish up pretty fast. Maybe the next time try putting the batter in the fridge and see if it helps.
ReplyDeletehi there this kuih Bahulu isit hard or soft cos get 2 type i like the soft type
ReplyDeleteThis is a soft type.
ReplyDeleteHi,
ReplyDeletejust need to clarify the cornflour used in d recipe. Is it d same as cornstarch?
Anon, they are the same.
ReplyDeleteHi,
ReplyDeleteHow many kueh can you make out of it with the ingredients as stated?