As a child, I have always loved 'kuih bahulu'. Interestingly, they come in all sorts of sizes and shapes like fishes, flowers and most commonly, sea shells as those shown in this video. I am unable to resist them for their lightness and subtle sweetness making them much healthier than other types of cakes.
Making these 'kuih bahulu' may seem simple but it is actually quite a daunting task, I must admit. Nevertheless, here are a few tips to help you along to achieving the perfect result.
Generally, 'kuih bahulu' can be kept for up to 1 month in air-tight containers.
Malaysian Madeleines is also known as: Kuih BahuluBahulu Cermai传统烘鸡蛋糕
Bake sifted flour in a preheated oven at 220 degrees Celsius for 3-5 minutes.
Heat sugar and remove once it begins to melt. Let it cool to room temperature. Then, mix eggs and sugar well. Start with the lowest speed and increase speed gradually. Optionally, add vanilla paste to the batter. Add baking powder to flour and fold into the batter.
Heat mould with oil for at least 5 minutes at 200 degrees Celcius. Remove oil from the heated mould. Pour batter into it and bake for 8-10 minutes or until golden brown. Remove 'kuih bahulu' and brush oil into mould before proceeding with the rest of the batter. Allow 'kuih bahulu' to cool before storing them in an air-tight container. They can be kept for up to 2 weeks.