Kuih Bahulu

4.50 from 24 votes

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.

Prep Time10

Cook Time15

Total Time25

Course: Cake

Cuisine: Malaysian Recipes

Keyword: Kuih Bahulu

Servings: people

Author: Bee Yinn Low

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