Serving kuih bahulu with a steaming cup of hot beverage is a surefire way to greet your guests.
Traditionally baked using brass moulds on hot sands and best enjoyed by dunking it in hot coffee, kuih bahulu is often touted as the Malaysian answer to French madeleines.
While no one can pinpoint exactly how this teatime treat got its name, it is said that the word “bahulu” is a corruption of the Kristang word “bolu” which means cake.
These addictive snacks make an appearance during Chinese New Year celebrations, but they are also popular during Hari Raya feasts. This recipe in particular makes a version favoured by the Malays.
Ingredients:
- 3 eggs
- 1 cup sugar
- 1 1/4 cup flour, sifted
- 1 teaspoon vanilla essence
- 1/4 teaspoon bicarbonate of soda
- 2 tablespoons cooking oil/butter, optional
Instructions:
- Beat the eggs with an electric hand mixer until frothy and then add sugar. Continue to beat until the sugar is well dissolved and the mixture becomes sticky.
- Add in the vanilla essence and fold in the flour gradually and then add in the cooking oil or butter. Continue to beat the batter with the hand mixer until well-blended.
- Grease the kuih bahulu moulds and fill them up to the surface level.
- Bake in a preheated oven at 190°C for about 15 minutes or until golden brown.
- Remove bahulu from the moulds and cool on wire racks. Dust with powdered sugar, if desired.
This article first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.