As a child, I have always loved kuih bahulu. Interestingly, they come in all sorts of shapes — fishes, flowers and, most commonly, sea shells like those shown in this video. I really could not resist them for it is light with a subtle sweetness making it much healthier than the cakes out there.
Making these kuih bahulu may seem simple but it is actually quite a daunting task. Nevertheless, here are a few tips to help you along to achieving the perfect kuih bahulu
Generally, kuih bahulu can be kept 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 and 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 it into the batter.
Heat mould with oil in it for at least 5 minutes at 200 degrees. Remove oil from the heated mould. Pour batter into the mould and bake for 8-10 minutes or until golden brown. Remove Kuih Bahulu and brush oil into mould before proceeding the the rest of the batter. Leave Kuih Bahulu aside to cool and store in airtight container. Kuih Bahulu can be kept for up to 2 weeks.