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Kuih Bahulu

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Kuih Bahulu


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 1967 ratings  Watch Now


150 g
wheat flour
180 g
0.25 tsp
baking powder


Kuih bahulu is a traditional cake or snack usually baked in brass moulds. They usually come in all sorts of sizes and shapes like fishes, flowers and most commonly, sea shells as those shown in this video above. As the main ingredient is egg, kuih bahulu is sometimes known as egg sponge cake. Compared to many western cakes, kuih bahulu is much lighter, less densed and has a subtle sweetness. That makes it much healthier than the usual cakes we know.

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.

Reduce moisture in flour

Wheat flour used must be low in gluten. Before using the flour, it must be baked or ‘dry fried’ to reduce the moisture in the flour. To dry fry flour, pour flour in a clean and dry pan. At the lowest heat, carefully toss flour until its hot.

Longer lasting kuih bahulu

Sugar is a natural preservative for food. To ensure that kuih bahulu lasts longer, sugar needs to be heated up in a pan at low heat. Once it begins to melt, remove from heat and transfer sugar to the egg. This step will prolong the shelf life of kuih bahulu and it can last up to 1 month.

Avoid kuih bahulu from sticking to mould

Mould must be heated in oven before using. Then, fill the mould with enough oil and heat it in the oven once again for 5 minutes 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.

How long can kuih bahulu be stored?

Kuih bahulu must be left to cool until room temperature before storing them in air-tight containers. It can be kept unrefrigerated for up to a month if you follow the steps to longer lasting kuih bahulu.

Kuih Bahulu is also known as: Malaysian MadeleinesBahulu Cermai传统烘鸡蛋糕



Step 1/3

  • 150 g wheat flour

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


Step 2/3

  • 180 g sugar
  • 5 egg(s)
  • 0.25 tsp baking powder

Heat sugar and remove once it begins to melt. Then, pour sugar into eggs and mix 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

  • oil

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 the mould before proceeding with the rest of the batter. Allow kuih bahulu to cool before storing them.

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