Kuih Bahulu

April 04, 2016

Kuih Bahulu / Little Sponge Cakes


Kuih Bahulu or bite-size sponge cakes are familiar sight adorning tables during festives season, be it Eid-ul-Fitr or Chinese New Year.

It was pure hardwork/laborious task to bake these little cakes during those flower power era (60's - 70's). Grandmothers and mothers in those eras, just 'cook' these sponge cakes using the same mould as I did in the video / photo, no oven but charcoal heat instead.


This task may require 2 or more family members to be involved. One family member would 'whisked' eggs till pale using only a big 'spring like' whisk.
While whisking egg to reach its fluffiness, or until her shoulder ache and dropped off  (just kidding ;P), second person would start the charcoal fire going...huffing and puffing away.

I guessed the smokey taste makes this Kuih Bahulu even more desirable :D


Kuih Bahulu / Little Sponge Cakes

Kuih Bahulu is one of my all time favourites, I guess I am an old soul, I love traditional cookies, and to witness how kuih bahulu were cooked those days, makes me appreciate these bites even more.

If you live in Perth, you can find this mould at a shop in Canning Vale, next to the big Asian grocer (sorry...can't recall its name).

And if you dont have mould nor live in Perth, don't fret....I guess the next best alternative would be the madeleines mould :D

Hope you enjoy my little video below






Comments

  1. selamat hari raya!
    your bahulus sangat cantik!
    xoxo

    ReplyDelete
    Replies
    1. Raya comes early no Che Muna ;P

      Thank you, yang, oghang Aberdeen nak order dak ;P?

      Delete
  2. Wah syiokk kalau dapat cicah dengan ayaq kopi hangat.

    ReplyDelete
    Replies
    1. betui tu, gu ngan ayaq kopi hangat *thumbs up* :)

      Delete
  3. Hihi, may i know how many can your recipe yield? Thank you.
    Na

    ReplyDelete
    Replies
    1. Hi Na,
      about 40-50 pieces (lost count as soon as it pops out the oven, my daughter popped it into her mouth ;) )

      Delete
  4. I have seen kuih bahulu recipes all using whole eggs to beat with dugar. Yours beated the whites 1st.Is there any reason?

    ReplyDelete
    Replies
    1. Hi Anon (Appreciate if you could let me know who am I writing to :) )
      Beat the egg white first to create air within so the bahulu will not be dense.

      Delete

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