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 bahuku 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)
 

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. )

Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)
 

2 Beat eggs lightly, add in salt and sugar, beat until combined.

Traditional Baked Egg Sponge Cakes

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.

Traditional Baked Egg Sponge Cakes
 

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.)

Traditional Baked Egg Sponge Cakes
Traditional Baked Egg Sponge Cakes

5 Combine plain flour and cornstarch, sift twice.

Traditional Baked Egg Sponge Cakes

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.)

Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)

7 Pour batter into piping bags.

Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)

8 Take out the preheated bahulu mould, continue to preheat oven to 210°C/410°F. Fill batter into the hot mould.

Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)

9 Bake in the preheated oven at 210°C/410°F for 8.5 to 9 minutes, until golden brown.

Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)

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.)

Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)

11 Remove the baked Kuih Bahulu, continue to preheat oven to 210°C/410°F for the next batch.

Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)

12 Unmould and cool bahulu on wire rack.

Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)

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)

Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)

Kuih Bahulu/bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)

Kuih Bahulu is an egg sponge cake baked using a bahulu mold which is made from either brass or aluminum.
5 from 3 votes

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Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Dessert, Mini Cakes
Cuisine Southeast Asia
Servings 60 pieces
Calories 26 kcal

Equipment

  • 1 kuih bahulu mould (12-holed)

Ingredients
 
 

  • 4 eggs grade A/size: L
  • 125 g fine sugar
  • 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. )
    Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)
  • Beat eggs lightly, add in salt and sugar, beat until combined.
    Traditional Baked Egg Sponge Cakes
  • 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.
    Traditional Baked Egg Sponge Cakes
  • 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.)
    Traditional Baked Egg Sponge Cakes
  • Combine plain flour and cornstarch, sift twice.
    Traditional Baked Egg Sponge Cakes
  • 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.)
    Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)
  • Pour batter into piping bags.
    Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)
  • Take out the preheated bahulu mould, continue to preheat oven to 210°C/410°F. Fill batter into the hot mould.
    Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)
  • Bake in the preheated oven at 210°C/410°F for 8.5 to 9 minutes, until golden brown.
    Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)
  • 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.)
    Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)
  • Remove the baked bahulu, continue to preheat oven to 210°C/410°F for the next batch.
    Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)
  • 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.
    Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version)

Video

Notes

This recipe yields 60 pieces of kuih bahulu. 
The nutritional value for reference is for 1 piece. 

Nutrition (per serving)

Calories: 26kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.02gCholesterol: 12mgSodium: 13mgPotassium: 6mgFiber: 0.1gSugar: 2gVitamin A: 30IUCalcium: 2mgIron: 0.2mg
Keyword bahulu, kuih bahulu, kuih bahulu recipe, kuih baulu
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