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Kuih Bahulu is a classic Malaysian egg cake that’s light, sweet, and full of that perfect eggy flavor. It’s a must-have during festive seasons! If you’re looking for an easy recipe to try at home, this one’s perfect for home bakers.
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 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, I’ll have to say that Malaysian Kuih Bahulu is equally pleasing.
For more delicious Malaysian kuih recipes, check out my Onde-onde (Ondeh-ondeh) next!
Traditional Kuih Bahulu Recipe
Kuih Bahulu comes in all sorts of shapes, but the flower shape is definitely the most popular. They’re made using a traditional mold, which comes in both big and small sizes.
I prefer the small flower mold because they’re just so dainty and beautiful.
As I baked, the sweet aroma filled the air, and a wave of memories rushed back. I couldn’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
- 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 cake—soft and light.
- Sweet and eggy goodness. The flavor is spot on. It’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, they’re always the first thing to disappear from the table.
- Easy to make. Don’t worry if you’re new to baking! This recipe is super simple, and I promise you’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 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.
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 375°F (190°C). While that’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 up—makes it easier to work with. Once it’s ready, just take it out and keep it warm until you’re ready to fill it with that delicious batter!
Now, grab your electric hand mixer and beat the eggs until they’re nice and light and fluffy. It’ll take a minute, but you’ll see the texture change. Once that’s done, throw in the sugar and keep beating until it’s completely dissolved and the mixture gets all sticky and smooth.
Alright, now add the vanilla extract to the mix—give it a quick stir. Then, gently fold in the flour and baking powder. Don’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 it’s all nice and smooth. It’ll come together beautifully!
Now, grab your mold and fill it with the batter, but don’t overdo it—leave about 10% space at the top. Pop them into the oven and bake for about 15 minutes, or until they’re golden brown and smelling amazing.
Once they’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 you’re feeling extra, a light dusting of powdered sugar will make them look all fancy and sweet!
Secrets To Perfecting Kuih Bahulu Every Time
- 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 don’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
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.
You’ll know they’re done when the cakes are golden brown and firm to the touch. If you’re unsure, just pop a toothpick in the center – it should come out clean.
This egg cake is definitely best when it’s fresh, but if you’ve got leftovers, just store them in an airtight container for up to a week.
This recipe is only 478 calories per serving.
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 Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Kuih Bahulu
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
Instructions
- Preheat the oven to 375°F (190°C). 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 it’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.
- 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.
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 don’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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. I saw the recipe calls for baking soda. Which step do we add in the baking soda? And just to confirm if it’s baking soda, not baking powder? Thanks
Yes, thanks for catching the typo, it’s baking powder. Add it with the flour. I updated the recipe.
Hi Bee, I came across a soft version of bahulu. Do you have any idea how to make it soft?
Can you substitute with duck eggs. How long can you store them in the refrigerator? Where can I buy the mold?
You can try but I am not sure how it affects the texture. You can buy in Malaysia.
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!!
Thanks.
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
Please check the recipe, this recipe is using oven.
Tried this recipe using new moulds like yours but it was rather difficult getting them out of the mould when done. Any advice?
Add and dust flour to the mould before using.
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.
I live in the US, am looking for this moule. Any idea where I can get one?
https://www.ebay.com/itm/262681253174?
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?
You can get it from ebay.
Note that the measurement for kuih bahulu is 1 cup. Please let me know th e measurement in gm.
I dont have these moulds..can I use silicon cupcake moulds / muffin pans?
Yes, it will still good but not as pretty. :)