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Malaysian Madeleines

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Malaysian Madeleines


Total Time
Total Time
Prep 30 M / Cook 02 H 00 M

25 Servings

Grace Teo
Grace Teo   thegraceteo
Published on September 19, 2015

  Based on 1699 ratings  Watch Now



150 g
wheat flour
180 g
0.25 tsp
baking powder


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.

  • Bake or 'dry fry' the flour in order to create fluffy 'kuih bahulu'.
  • Heat sugar to enable them to remain fresh for up to 2 weeks.
  • Fill the mould with enough oil and heat it in the oven before filling it with batter.
  • Another tip which was not mentioned in the video is to pour tamarind juice into the mould and leave overnight before you start using it. The next day, rinse the mould thoroughly with water. Then, place it a lightly heated oven until it dries completely. After that, continue with the baking process.

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



Step 1/3

Bake sifted flour in a preheated oven at 220 degrees Celsius for 3-5 minutes.


Step 2/3

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.


Step 3/3

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.

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