Indulge in this traditional Kuih Bahulu (Malay Egg Sponge Cake) with a Chocolate twist. Enjoy it during Hari Raya, Lunar New Year, or any time you need a snack.
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Welcome back to my Ramadan 2023 Series! With Eid al-Fitr fast approaching, it’s the best time to share desserts that are often enjoyed by Malaysians during the festivities. So for Day 17 of this series, here’s the delicious “kuih bahulu”.
I have very fond memories associated with bahulu, especially since it was always available to be snacked on in my house while I was growing up. It also helps that you can easily buy it from various places, like the grocery store, food markets, and even gas stations.
what is kuih bahulu?
Kuih bahulu is a traditional Malay egg sponge cake, made from ingredients such as eggs, sugar, and flour. They’re soft, light, and spongy on the inside, while having a bit of a crust on the outside.
They’re similar to the French madeleines, and both of these desserts gain their volume from beating the eggs and sugar together. However, the main difference is that madeleines contain butter, while bahulu does not.
Traditionally, kuih bahulu is made using brass moulds and cooked over an open fire. But for an easier process, we can now make it by just baking in the oven!
This kuih is often savored during Hari Raya (Eid) or Lunar New Year celebrations in Malaysia. And it’s also enjoyed by those in Brunei, Singapore, and Indonesia.
Kuih Bahulu With Chocolate Recipe
I like to elevate these dessert morsels further by dipping it in chocolate and adding on some crushed peanuts.
Kuih Bahulu Moulds
You can find kuih bahulu prepared in different shapes. Some popular bahulu moulds are fishes, flowers, and shells.
I didn’t have access to any of the bahulu moulds, so I used a madeleine mould instead.
ingredients you’ll need
(For full ingredient measurements, please proceed to the recipe card below.)
- Eggs
- Sugar
- Flour
- Baking powder
- Vanilla essence (optional)
- Bittersweet baking chocolate
- Crushed peanuts
how to make kuih bahulu with chocolate
- Preheat oven to 385 F.
- Add eggs and sugar to a bowl. Whisk on high until it’s pale, creamy and thick. The volume should triple (about 8-10 minutes).
- Add sifted flour and baking powder to the batter a little bit at a time and fold it in until you’ve added all the flour. If you want to, add vanilla essence and fold it in (see notes).
- Transfer the batter to a greased mould until 3/4 full. Bake for 10-12 minutes or until fully baked and golden brown.
- Let it cool for 5 minutes before gently removing the cakes. I used chopsticks to flip and remove the cakes. Serve as is or coat with chocolate.
Chocolate Coating
- Add chopped chocolate to a bowl and microwave at 20 seconds interval until the chocolate fully melts– make sure to stir in between.
- Dip half of the top part of each cake in the melted chocolate and place on a parchment paper to set. Add crushed peanuts on top.
- Serve once the chocolate sets. Enjoy!
notes for kuih bahulu with chocolate
- I don’t like my desserts too sweet so this has the perfect amount of sugar for me. Adjust accordingly if you want it sweeter.
- I don’t have a bahulu mould, so I used a madeleine mould instead.
More Malaysian Dessert/Kuih Recipes
- Batik Cake/Kek Batik (No bake cookie cake)
- Easy Muah Chee (Microwave)
- Apam Balik (Malaysian Pancake Turnover)
- Honey Cornflakes Cups
- Chocolate Banana Spring Rolls (Popia Pisang)
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Kuih Bahulu with Chocolate (Malay Egg Sponge Cake)
Ingredients
- 3 eggs
- 1/2 cup sugar
- 1/2 cup flour
- 1 tsp baking powder
- 1/2 tsp vanilla essence optional
- 2 oz bittersweet baking chocolate
- crushed peanuts
Instructions
- Preheat oven to 385 F.
- Add eggs and sugar to a bowl. Whisk on high until it's pale, creamy and thick. The volume should triple (about 8-10 minutes).
- Add sifted flour and baking powder to the batter a little bit at a time and fold it in until you've added all the flour. If you want to, add vanilla essence and fold it in (see notes).
- Transfer the batter to a greased mould until 3/4 full. Bake for 10-12 minutes or until fully baked and golden brown.
- Let it cool for 5 minutes before gently removing the cakes. I used chopsticks to flip and remove the cakes. Serve as is or coat with chocolate.
Chocolate Coating
- Add chopped chocolate to a bowl and microwave at 20 seconds interval until the chocolate fully melts– make sure to stir in between.
- Dip half of the top part of each cake in the melted chocolate and place on a parchment paper to set. Add crushed peanuts on top.
- Serve once the chocolate sets. Enjoy!
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