Kuih Bahulu (Malaysian Egg Cake)

4.50 from 24 votes
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Kuih Bahulu is a classic Malaysian egg cake thatโ€™s light, sweet, and full of that perfect eggy flavor. Itโ€™s a must-have during festive seasons! If youโ€™re looking for an easy recipe to try at home, this oneโ€™s perfect for home bakers.

Kuih Bahulu.
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What Is Kuih Bahulu

Kuih Bahulu (Malaysian Egg Cake) is a traditional Malaysian treat thatโ€™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.

Theyโ€™re the perfect bite-sized snack to pair with a cup of coffee, making them a hit at any gathering. A few pieces of Kuih Bahulu and a warm drink are always a great way to welcome guests during celebrations.

While French Madeleines might get a lot of attention, Iโ€™ll have to say that Malaysian Kuih Bahulu is equally pleasing.


Traditional Kuih Bahulu Recipe

Traditional Kuih Bahulu cake baked in flower shapes.

Kuih Bahulu comes in all sorts of shapes, but the flower shape is definitely the most popular. Theyโ€™re made using a traditional mold, which comes in both big and small sizes.

I prefer the small flower mold because theyโ€™re just so dainty and beautiful.

As I baked, the sweet aroma filled the air, and a wave of memories rushed back. I couldnโ€™t help but think of the many baking sessions I had with my grandmother, mom, and aunt, who sadly passed away.

While we were busy making these treats, the excitement of Chinese New Year and the thought of our family reunion dinner always filled our home with so much warmth and joy.


Why I Love This Recipe

Kuih bahulu in a tray.
  • Super light and fluffy. These little cakes are so airy and delicate, they practically melt in your mouth. The texture is everything I love in a cakeโ€”soft and light.
  • Sweet and eggy goodness. The flavor is spot on. Itโ€™s sweet with just the right hint of egginess, giving me all those comforting, nostalgic vibes.
  • A festive favorite. This kuih is a classic during festive times like Hari Raya and Chinese New Year. Every time I make these, theyโ€™re always the first thing to disappear from the table.
  • Easy to make. Donโ€™t worry if youโ€™re new to baking! This recipe is super simple, and I promise youโ€™ll have these little cakes out of the oven in no time. Be sure to check out my tips below to make sure your Kuih Bahulu turns out perfectly every time!

Ingredients Youโ€™ll Need

Ingredients for kuih bahulu.
  • Eggs
  • Sugar โ€“ I used granulated white sugar.
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Cooking oil โ€“ You can use vegetable oil or canola oil.

Please refer to the recipe card at the bottom of this post for full details on each ingredient.


How To Make Kuih Bahulu

Alright, first things first! Preheat your oven to 375ยฐF (190ยฐC). While thatโ€™s heating up, grease your kuih bahulu mold with a little oil. I like to pop the mold in the oven for a minute or two to warm it upโ€”makes it easier to work with. Once itโ€™s ready, just take it out and keep it warm until youโ€™re ready to fill it with that delicious batter!

Now, grab your electric hand mixer and beat the eggs until theyโ€™re nice and light and fluffy. Itโ€™ll take a minute, but youโ€™ll see the texture change. Once thatโ€™s done, throw in the sugar and keep beating until itโ€™s completely dissolved and the mixture gets all sticky and smooth.

Alright, now add the vanilla extract to the mixโ€”give it a quick stir. Then, gently fold in the flour and baking powder. Donโ€™t rush this part; you want everything to be well combined. After that, pour in the cooking oil or melted butter, and beat the batter with your hand mixer until itโ€™s all nice and smooth. Itโ€™ll come together beautifully!

Now, grab your mold and fill it with the batter, but donโ€™t overdo itโ€”leave about 10% space at the top. Pop them into the oven and bake for about 15 minutes, or until theyโ€™re golden brown and smelling amazing.

Once theyโ€™re out of the oven and looking golden, let them cool a bit. Gently pop them out of the mold and onto a wire rack to cool down. If youโ€™re feeling extra, a light dusting of powdered sugar will make them look all fancy and sweet!


Secrets To Perfecting Kuih Bahulu Every Time

Easy Malaysian kuih bahulu recipe.
  • I always make sure to let my eggs come to room temperature before I start. They whip up fluffier this way, giving my Malaysian egg cake that light, airy texture.
  • When I add the flour and baking powder, I fold them in gently. Overmixing the batter can make it heavy, so I just stir until everything is combined, keeping that nice, light texture.
  • I always preheat my mold in the oven. It helps the batter cook evenly right away and gives the kuih those golden edges.
  • I know traditional Kuih Bahulu recipes donโ€™t call for cooking oil or butter, but trust me, adding a bit makes a huge difference! It helps keep the cakes nice and moist and makes sure they slide right out of the mold without sticking.
  • I like to let my kuih bahulu cool a bit in the mold before removing them. This helps them hold their shape and makes them easier to take out without sticking.

Frequently Asked Questions

Can I use a different mold for this recipe?

Yes, you can totally use any mold you like! The traditional flower shape is classic, but feel free to get creative. Just keep an eye on the baking time if your mold is a different size.

How do I know when the Malaysian egg cake is done?
How long does Malaysian egg cake last?
How many calories per serving?
Kuih bahulu, ready to serve.

Other Malaysian Kuih Recipes You Might Like

There are many types of kuih in Malaysia. If you wish to try making kuih at home, I recommend the following recipes.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


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4.50 from 24 votes

Kuih Bahulu

Kuih Bahulu is a classic Malaysian egg cake thatโ€™s light, sweet, and full of that perfect eggy flavor. Itโ€™s a must-have during festive seasons! If youโ€™re looking for an easy recipe to try at home, this oneโ€™s perfect for home bakers.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: people
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Ingredients  

  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour, sifted
  • 1/4 teaspoon baking powder
  • 3 tablespoons cooking oil, or unsalted butter melted
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Instructions 

  • Preheat the oven to 375ยฐF (190ยฐC). Grease the kuih bahulu mold with some oil and preheat the mold in the oven. Remove from the oven and keep warm until ready to use.
  • Beat the eggs with an electric hand mixer until light and fluffy. Add the sugar and continue to beat until itโ€™s fully dissolved and the mixture becomes sticky.
  • Add the vanilla extract and fold in the flour and baking powder. Then, add the cooking oil or butter and continue to beat the batter with the hand mixer until well blended.
    Kuih Bahulu
  • Fill the mold with the batter, about 90% full. Bake for about 15 minutes, or until golden brown.
  • Remove the cake from the mold and let it cool on a wire rack. Dust with powdered sugar, if desired.
    Kuih Bahulu

Notes

  • I always make sure to let my eggs come to room temperature before I start. They whip up fluffier this way, giving my Malaysian egg cake that light, airy texture.
  • When I add the flour and baking powder, I fold them in gently. Overmixing the batter can make it heavy, so I just stir until everything is combined, keeping that nice, light texture.
  • I always preheat my mold in the oven. It helps the batter cook evenly right away and gives the kuih those golden edges.
  • I know traditional Kuih Bahulu recipes donโ€™t call for cooking oil or butter, but trust me, adding a bit makes a huge difference! It helps keep the cakes nice and moist and makes sure they slide right out of the mold without sticking.
  • I like to let my kuih bahulu cool a bit in the mold before removing them. This helps them hold their shape and makes them easier to take out without sticking.

Nutrition

Serving: 4people, Calories: 478kcal, Carbohydrates: 80g, Protein: 8g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 123mg, Sodium: 117mg, Potassium: 90mg, Fiber: 1g, Sugar: 50g, Vitamin A: 179IU, Calcium: 25mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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19 Comments

  1. Murabaking says:

    Hi. I saw the recipe calls for baking soda. Which step do we add in the baking soda? And just to confirm if itโ€™s baking soda, not baking powder? Thanks

    1. Rasa Malaysia says:

      Yes, thanks for catching the typo, itโ€™s baking powder. Add it with the flour. I updated the recipe.

  2. Rach says:

    Hi Bee, I came across a soft version of bahulu. Do you have any idea how to make it soft?

  3. Narahari Adhikari says:

    Can you substitute with duck eggs. How long can you store them in the refrigerator? Where can I buy the mold?

    1. Rasa Malaysia says:

      You can try but I am not sure how it affects the texture. You can buy in Malaysia.

  4. Fatin says:

    i was searching for a good bahulu recipe to use for my MIB assignment, and this one is the best one. Thank you for making this!!

    1. Admin says:

      Thanks.

  5. Eleanor Oh says:

    I have one traditional mold which is quick heavy I think made by copper.
    When I was young we use burning coals to bake kheh bahulu, can I know can use oven or not? if can how to adjust oven temperature?
    Thanks

    1. Rasa Malaysia says:

      Please check the recipe, this recipe is using oven.

  6. Chin says:

    Tried this recipe using new moulds like yours but it was rather difficult getting them out of the mould when done. Any advice?

    1. Rasa Malaysia says:

      Add and dust flour to the mould before using.

    2. Aqua says:

      You can use butter to grease the cake molds before scooping in the batter. Madelines are made using this method and it will help unhook the cooked cakes from the pan.

  7. Connie says:

    I live in the US, am looking for this moule. Any idea where I can get one?

    1. syasya says:

      https://www.ebay.com/itm/262681253174?

  8. ROSITA YEO says:

    i am from zamboanga city philippines where can I buy baulu mould? My aunt used to sent us baulu and i long to eat a good baulo though there are some baulo being sold in the market but i cannot find a good one.. Can I have your recipe please?

    1. syasya says:

      You can get it from ebay.

  9. khoo gaik see says:

    Note that the measurement for kuih bahulu is 1 cup. Please let me know th e measurement in gm.

  10. joanne says:

    I dont have these moulds..can I use silicon cupcake moulds / muffin pans?

    1. Rasa Malaysia says:

      Yes, it will still good but not as pretty. :)