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Kuih Bahulu is a Chinese sponge cake and is commonly eaten during Chinese New Year. It is hard and crispy on the outside but soft fluffy on the inside due to the amount of sugar content of these cakes. Learn how to make kuih bahulu (kue bolu kering) that is soft and spongy and not too sweet. Perfect as an afternoon tea snack or to celebrate the Chinese new year or raya. The kuih bahulu can be made without using the special bahulu mould. Grease Kuih Bahulu tin well with oil. Preheat oven and Kuih Bahulu tin to 200C or 180C fan-forced. In your mixing bowl, whisk together eggs, sugar and salt on high speed for about 8 minutes until light and fluffy. Method. Bake sifted flour in a preheated oven at 220 degrees Celsius for 3-5 minutes. Heat sugar and remove once it begins to melt. Then, pour sugar into eggs and mix well. The name bahulu is likely the corruption of the Malacca Kristang word bolu, which means cake. This kuih (traditional Malay pastry) is usually served during Eid al-Fitr, Chinese New year, and other festive seasons. It is also a popular snack for daily afternoon tea for the locals. The making of kuih bahulu is similar to French madeleines. What Is Kuih Bahulu. Kuih Bahulu (Malaysian Egg Cake) is a traditional Malaysian treat that’s loved by people of all ages and backgrounds. These sweet, eggy cakes are especially popular during festive seasons like Hari Raya and Chinese New Year. They’re the perfect bite-sized snack to pair with a cup of coffee, making them a hit at any Kuih bahulu, otherwise known as mini egg sponge cakes in English, is a popular delicacy among Malaysians, most commonly prepared for Chinese New Year or Hari Raya. Traditionally, they were baked in a copper mould over charcoal fire (with a lid covered and charcoal on the lid), which took a long time to cook. Kuih Bahulu is another popular Chinese Lunar New Year treats. Traditionally, they were baked in a cast iron mold and the heat came from the charcoal. Since, I don't have any of the stuff, I baked them in the oven with a simple Kuih Bahulu mold. The result was pretty good! Pre-heat oven to 220°C and grease bahulu mould with oil. Heat the greased bahulu mould in the middle rack of the oven for 1 minute or until warm, then remove. Using a spoon, drop the bahulu mixture into each individual mould until three-quarter full. Place mould in the oven, and bake for 8-10 minutes, or until bahulu is lightly browned. Kuih Bahulu or bite-size sponge cakes are familiar sight adorning tables during festives season, be it Eid-ul-Fitr or Chinese New Year. It was pure hardwork/laborious task to bake these little cakes during those flower power era (60's - 70's). I finally got my Kuih Bahulu mould thanks to my sister, Tiara, for buying, and Alice for importing it to Vancouver! Kuih Bahulu is a traditional Malaysian mini sponge cake baked in special moulds of various shapes. It is especially popular in Singapore and Malaysia during traditional festive seasons because it is both delicious and Blogs/Recipes: Old fashioned Ji Dan Gao (传统烘鸡蛋糕) Kuih Bahulu; Chinese New Year Delights 2013_round up (5) Braised Nam Yue Pork with Peanuts and Mushrooms 南乳 Chinese New Year Delights 2013_round up (4) Ice Cream Cookies (Meringue cookies) 冰淇淋饼干; Chinese New Year Delights 2013 新春送礼_round up (part 3) 2. What Are the Iconic Chinese New Year Kuih in Different States Across Malaysia? Chinese New Year in Malaysia is a celebration of diverse traditional kuih enjoyed across various states. Penang is famed for its crispy Kuih Kapit (Love Letters), while Melaka is celebrated for its buttery pineapple tarts. Kuih Bahulu is another popular Chinese Lunar New Year treats. Traditionally, they were baked in a cast iron mold and the heat came from the charcoal. Since, I don't have any of the stuff, I baked them in the oven with a simple Kuih Bahulu mold. The result was pretty good! Some of Malaysian’s Favourite Chinese New Year Snacks: Bak Kwa; Kuih Bangkit; Kuih Bahulu; Kuih Kapit; Kuih Loyang; Pineappple Tarts; Sticky Rice Cake (Nian Gao)Ngaku Chips; Canned Drinks We usually baked Kuih Bahulu during the festive seasons like Hari Raya and Chinese New Year. Chinese New Year (25) Chinese Snacks (3) Chocolate (17) Christmas (16 Pre-heat oven to 200 degrees celsius. Whisk in eggs and sugar in high speed till fluffy and soft peaks form. Fold in flour (sieved beforehand) and baking powder.Continue to whisk till well combined. Beat the eggs and sugar together on medium speed in a standing mixer for at least 15 minutes till the batter is very creamy and thick. Reduce the speed to lowest and add in the flour in 2 additions, allowing the mixer to stir in the flour for approximately 10 seconds each time. I’ve never had Kuih Bahulu before, but it was explained as being the Malaysian version of madeleines. The little cakes looked so cute. According to the brief research I did, Kuih Bahulu is a traditional Malaysian dessert, and is made during various Malaysian holidays and also Chinese New Year.
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