Malaysian most common sponge cake, have THREE versions available – the most common being bahulu cermai (star-shaped) and the more elusive bahulu gulung (shaped like rolls) and bahulu lapis (layered). Bahulu may also be the corruption of the Kristang (Portugese-Eurasian people) word, bolu which means cake. Traditionally baked using brass moulds placed on hot sand, when it becomes a bit dry, it is delicious dunked in hot coffee. The little cakes are also favoured by the Chinese to celebrate the Lunar New Year. This recipe makes a version favoured by the Malays. Also known as Kuih Baulu, Kuih Bolu.
This recipe was first published in Flavours magazine.
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- 150g plain flour
- 1/4tsp baking powder
- cooking oilto grease the mould
- 5 Grade A eggs
- 110g caster sugar
- 1/8tsp salt
- 1tsp vanilla essence
- kuih bahulu mould
- Sift the plain flour with baking powder twice and set aside.
- Using an electric beater fitted with a balloon whisk, beat eggs, sugar and salt till creamy and fluffy. Slowly beat in sifted flour mixture and vanilla essence until just mixed.
- Pre-heat oven to 220°C and grease bahulu mould with oil. Heat the greased bahulu mould in the middle rack of the oven for 1 minute or until warm, then remove. Using a spoon, drop the bahulu mixture into each individual mould until three-quarter full.
- Place mould in the oven, and bake for 8-10 minutes, or until bahulu is lightly browned. Remove mould from oven, and using a bamboo skewer, poke into the sponge cake and gently lift each kuih bahulu out. Leave to cool.
- Grease the mould again, and re-heat for 1 minute. Repeat the steps until all the mixture is used up.
- Cool the kuih bahulu before storing in jars.
- Note: The cake might stick to the mould during the first two rounds of baking, so use a kitchen towel dipped in cooking oil to remove bits that got stuck before you oil the mould again and fill with fresh batter. Once the mould is seasoned, the kuih should dislodge easily.