Kuih Bahulu - a traditional Malaysian cake enjoyed by all ages. These mini cakes are baked in bahulu moulds that come with various shapes and sizes. Traditionally, it is baked with hot charcoal and the mould comes with a lid or rather a bowl for filling charcoal. Good bahulu should have crispy edges and soft inside.
Bahulu is also a must have Chinese New Year goodies. Even though it is now readily available in the market throughout the year but lots of people still baking it especially during festive seasons like Chinese New Year and Hari Raya. I guess it is the time of gather together with friends and families, and fun of baking it that count.
I searched high and low for the bahulu mould for months, finally found it available at a grocery shop in my hometown. I bought two small moulds, simply love the pop-in-the-mouth size cake. My sister and mom thought I should have bought the big mould, save time in baking. I am not practical in that sense.
5 large eggs (about 300gm without shell)
120g fine granulated sugar
150g all-purpose flour
¼ tsp baking powder
½ tsp vanilla essence
- In a large mixing bowl, beat together eggs and sugar until light and fluffy.
- Add in vanilla essence, and stir to blend.
- Sift together flour and baking powder, then fold into egg mixture.
- Preheat oven at 220ºC together with the mould. Grease mould with cooking oil and put in the oven for a few seconds.
- Fill each hole with batter and bake for 6-7 minutes or until it is golden brown.
- Cool completely before storing in the container.
- New mould will have problem of batter sticking on it, grease the mould well and heat it up before first use.
- Subsequently, grease the mould before baking the next batch.