Kuih Bahulu (Malaysian Egg Cake)

Kuih Bahulu, a beloved Malaysian egg cake, is delightfully light, sweet, and rich with a distinctive eggy flavor. A staple during festive occasions, this simple recipe is perfect for home bakers to recreate the magic at home.

Kuih Bahulu, a beloved Malaysian egg cake, is a timeless treat enjoyed by people of all generations and cultures. These delightful, golden cakes are especially cherished during festive occasions like Hari Raya and Chinese New Year."

"They make an ideal companion to a cup of coffee or tea, adding a touch of warmth to gatherings. Serving Kuih Bahulu with a hot drink is a wonderful way to create a welcoming atmosphere for guests during celebrations.

Ingredients You’ll Need

• Eggs

• Sugar – I used granulated white sugar.

• Vanilla extract

• All-purpose flour

• Baking powder

• Cooking oil – You can use vegetable oil or canola oil.

• 9 large eggs

• 3 cup sugar

• 3 teaspoon vanilla extract

• 3.75 cups all-purpose flour, sifted

• 0.75 teaspoon baking powder

• 9 tablespoons cooking oil, or unsalted butter melted

How To Make Kuih Bahulu

1. Start by preheating your oven to 375°F (190°C). Meanwhile, grease your kuih bahulu mold with a bit of oil, and place it in the oven for a minute or two to warm up. This makes it easier to handle. Once warmed, remove the mold and keep it ready for the batter.

2. Use an electric hand mixer to whip the eggs until they become light and fluffy, which should take about a minute as the texture transforms. Then, add the sugar and continue mixing until it fully dissolves, creating a smooth, sticky consistency.

3. Next, stir in the vanilla extract briefly, then carefully fold in the flour and baking powder, ensuring everything is well combined. Gradually add the cooking oil or melted butter and use a hand mixer to blend the batter until smooth and velvety.

4. Carefully fill your mold with the batter, leaving about 10% space at the top to allow for rising. Place the molds in the oven and bake for approximately 15 minutes, or until they turn golden brown and release a delightful aroma.

5. Once they're baked to a golden perfection, let them rest briefly before carefully removing them from the mold and transferring them to a wire rack to cool completely. For an elegant finishing touch, sprinkle them with a dusting of powdered sugar.

Notes

1. Ensure the eggs reach room temperature before starting, as this helps them whip up fluffier, contributing to the light and airy texture of Malaysian egg cake.

2. When adding the flour and baking powder, gently fold them into the mixture. Avoid overmixing to maintain a light texture; stir only until the ingredients are just combined.

3. Always preheat the mold in the oven to ensure the batter cooks evenly from the start, resulting in kuih with beautifully golden edges.

4. While traditional Kuih Bahulu recipes skip the use of cooking oil or butter, a small addition works wonders—it keeps the cakes moist and ensures they release effortlessly from the mold.

5. I prefer allowing my kuih bahulu to cool slightly in the mold before removing them, as this ensures they maintain their shape and release easily without sticking.

Frequently Asked Questions

Can I use a different mold for this recipe? You can use any mold you prefer! While the traditional flower shape has timeless charm, feel free to experiment with different designs—just adjust the baking time as needed for varying mold sizes.

How do I know when the Malaysian egg cake is done? The cakes are ready when they turn golden brown and feel firm to the touch. To double-check, insert a toothpick into the center – it should come out clean.

How long does Malaysian egg cake last? This egg cake is at its peak flavor when fresh, but any leftovers can be stored in an airtight container for up to a week.

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