A sweet and fragrance little cake that is spongy inside, kuih bahulu or baulu is definitely a favorite among many Malaysians of all races and ages. This adorable goodie is a must for the festive seasons such as Hari Raya as well as Chinese New Year.
There is a close resemblance between kuih bahulu and French Madeleines, the cake which is widely accepted and ever popular. Both of these sweet things need their relevant moulds to bake. They both have similar methods in making, though the recipes slightly a bit different.
Kuih bahulu comes in various types of shapes and sizes, with the shell, button and goldfish being the most well-liked ones. During the olden days, each family would be busy making and baking this kuih over the charcoal fire, prior to the celebrations. Nowadays, some have turned to ovens for it is easier to manage however. Of course, it gives the cake a very admirable fragrance and aroma if bakes with the former.
The perfect kuih bahulu has a sweet crust outside, with a cakey and dry inside. It is best eaten when dipped into a hot beverage, where it soaks up the liquid and melts in the mouth. No one can resist kuih bahulu for its flavour and texture.
Below is the recipe to make this lovely cake.
Ingredients:
3 eggs
¾ cup sugar
1 ¼ cup flour (sifted)
1 teaspoon vanilla essence
¼ teaspoon baking powder
Cooking oil / butter to brush the mould
Instructions:
1 Brush mould with oil or butter. Preheat it in oven for 10 – 15 minutes.
2 Whisk eggs until light and fluffy. Add sugar and continue to beat until the mixture becomes sticky.
3 Add in vanilla essence and baking powder. Fold in the flour gradually. Repeat until all the flour blends into a batter.
4 Take out mould from oven and fill it with batter to the surface level.
5 Bake in preheated oven at 375° Fahrenheit for about 15 minutes or until golden brown.
6 Remove kuih bahulu from mould with a skewer stick. Grease mould again before putting in batter. Repeat until done.
7 Cool kuih bahulu on wire racks before storing them in airtight containers.
