Kuih Bahulu is an egg sponge cake baked using a bahulu mold which is made from either brass or aluminum. This is a reduced sugar soft bahulu recipe. It uses 12-hole starfruit bahulu mold (acuan bahulu belimbing), which yields about 60 pieces of bahulu cakes. For crispy crust kuih bahulu, you will need to add extra 90-100 g of sugar.
Tips for baking kuih bahulu (prevent kuih bahulu from sticking to the mould):
- Bahulu mould must be preheated until very hot before filling in the batter
- Flour added to the batter must be enough (If the batter is not thick enough, it will still slightly stick to the mould even the mould is hot enough)
If you don’t have the bahulu mould, you can consider our mini baked egg sponge cakes.
CHINESE VERSION: Bahulu烤鸡蛋糕 (松软减糖版)
Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version) | MyKitchen101en
Yields: 60 pieces
Ingredients for Kuih Bahulu:
- 4 eggs (grade A/size: L)
- 125 g fine sugar
- ⅛ tsp fine salt
- 125 g plain flour
- 25g cornstarch
- 35 g melted butter
How to Make Kuih Bahulu:
1 Coat bahulu mould with oil, wipe out excess oil with kitchen towels. Preheat the mould in oven to 210°C/410°F. (Reminder: Coat only once with oil. )
2 Beat eggs lightly, add in salt and sugar, beat until combined.
3 Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.
4 Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed until stiff (about 5 minutes). (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)
5 Combine plain flour and cornstarch, sift twice.
6 Sift flour into egg mixture in 3 batches, fold gently until well mixed with spatula. Add in melted butter gradually, fold gently until well mixed. (Reminder: Since the batter needs to be baked in 5 batches, it is important to prevent egg mixture from deflating, folding flour into egg mixture with spatula is better than using mixer.)
7 Pour batter into piping bags.
8 Take out the preheated bahulu mould, continue to preheat oven to 210°C/410°F. Fill batter into the hot mould.
9 Bake in the preheated oven at 210°C/410°F for 8.5 to 9 minutes, until golden brown.
10 Clip the cut part of piping bag, push the remaining batter down together, then clip the piping bag and wait for the next batch. (Reminder: This will help preventing batter from deflating fast.)
11 Remove the baked Kuih Bahulu, continue to preheat oven to 210°C/410°F for the next batch.
12 Unmould and cool bahulu on wire rack.
13 Fill batter again into hot mould, prepare to bake the next batch. Repeat the steps, until all batter is used up.
Kuih Bahulu/bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)
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Equipment
- 1 kuih bahulu mould 12-hole
Ingredients
- 4 eggs grade A/size: L
- 125 g fine sugar
- ⅛ tsp fine salt
- 125 g plain flour
- 25 g cornstarch
- 35 g melted butter
Instructions
- Coat bahulu mould with oil, wipe out excess oil with kitchen towels. Preheat the mould in oven to 210°C/410°F. (Reminder: Coat only once with oil. )
- Beat eggs lightly, add in salt and sugar, beat until combined.
- Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.
- Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed until stiff (about 5 minutes). (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)
- Combine plain flour and cornstarch, sift twice.
- Sift flour into egg mixture in 3 batches, fold gently until well mixed with spatula. Add in melted butter gradually, fold gently until well mixed. (Reminder: Since the batter needs to be baked in 5 batches, it is important to prevent egg mixture from deflating, folding flour into egg mixture with spatula is better than using mixer.)
- Pour batter into piping bags.
- Take out the preheated bahulu mould, continue to preheat oven to 210°C/410°F. Fill batter into the hot mould.
- Bake in the preheated oven at 210°C/410°F for 8.5 to 9 minutes, until golden brown.
- Clip the cut part of piping bag, push the remaining batter down together, then clip the piping bag and wait for the next batch. (Reminder: This will help preventing batter from deflating fast.)
- Remove the baked bahulu, continue to preheat oven to 210°C/410°F for the next batch.
- Unmould and cool bahulu on wire rack.
- Fill batter again into hot mould, prepare to bake the next batch. Repeat the steps, until all batter is used up.
Video
Notes
Nutrition (per serving)
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Can I skip the water bath step? Can I substitute melted butter with oil?
You may, but it will take much longer for the egg mixture to become stiff without warm water bath. Yes, you may use oil.
Hi, tks for the recipe. I just made them. Turn out nice but abit hard n some abit hard on surface but soft inside..another question: do i have to fold again wth a spatula the remaining batter before spooning onto next hot moulds? Tks
When the batter is prepared, put into piping bags and seal the top like shown in the video, I found out doing this way will delay the batter from deflating, the batter is still thick at the end of baking. If you leave it in the mixing bowl and left at open air, it will deflate faster, this is what I found from my experience. If the batter has deflated, the bahulu will be hard. You may go through the video again and watch the detailed steps, I have tried to show all the necessary steps in the video.
Just remember when i was a kid…,my mom brought me this from the market…n now this cake seem replaced by fancy other cake..,thanks for bring this recipe..,looking for the pan first…try to bake soon..thanks
Can any type of bolu mould be used in the oven? I tried many times and it kept sticking and cannot come out.
I think should be ok. May be your batter is not well mixed, so of the egg mixture is not mixed with flour,
then it will stick to the mould. Make sure to whisk the egg until very stiff before adding in other ingredients,
fold in the flour until well mixed. The volume of batter will decrease but the mixture should be thick, not runny.
If it is runny, then it has deflated. Put batter in piping bag, it will help delaying batter from deflating (from my experience).
ARE THERE ANYONE WHO CAN TRAIN HOW TO MAKE KUEH BAHULU IN MYANMAR FOR A WEEK
HOW MUCH WILL IT COST FOR THE TRAINING
Follow the recipe as it is, it will turn out fine.
Do we need to coat the mould each time before we continue to preheat in the oven for the next batch?
I just coat once with oil.
Can I use muffin mould instead?
You may refer another recipe:
https://mykitchen101en.com/mini-baked-egg-sponge-cakes/