Ingredients
Batter
- 5large eggs, at room temperature
- 180 gcaster sugar
- 180 gplain flour, sifted twice
- 1/2 tspbaking powder
- 1/4 tspsalt
- 1 tspvanilla extract, if wanted
For the moulds
- 60 mlvegetable oil, or melted butter
- a pastry brush
Equipment
- a brass or cast-iron bahulu mould
- traditionally set over charcoal, or used in an oven
Directions
- Take them out of the fridge an hour before you start. Standing the whole eggs in warm water for ten minutes works if you forgot. Put the eggs and sugar in a large bowl. Whisk them with an electric mixer on high speed. Keep whisking for a full ten to twelve minutes. It should reach the ribbon stage, which is the test to use.
- Lift the whisk and let the mixture fall back on itself. It should sit on the surface as a visible ribbon for several seconds. Sift the flour, baking powder and salt together twice. Add a third of the flour to the whisked eggs.
- Fold it in with a large spatula in a cutting and lifting motion. Turn the bowl as you fold to reach everything. Add the next third and fold again.
- Add the final third and fold until just combined. Stop the moment no dry flour is visible. Fold in the vanilla at the end if you are using it. Now the moulds, which must be prepared properly.
- Set the empty mould over the heat or in the oven for five minutes. Brush every hollow generously with oil while it is hot. Return the oiled mould to the heat for another minute. Now filling, which is done quickly. Spoon or pipe the batter into each hollow.
- Fill each one about four fifths full. They rise considerably and will overflow if filled to the brim. Work fast, since the batter deflates as it stands. In an oven, bake them at 190C for about twelve minutes.
- Let them sit in the mould for one minute only. Run a thin skewer around the edge of each one. Lift them out and set them on a rack. Now repeating, which needs the mould re-oiled each time. Let them cool completely on the rack. They firm up and go slightly crisp as they cool. Serve them with tea, piled in a bowl for guests to take.
Technique
- Whisk the eggs and sugar for ten to twelve minutes to the ribbon stage; this cannot be shortened.
- Heat and oil the mould before every batch, or the cakes stick fast.
- Fold the flour in and stop as soon as it disappears, since folding knocks out the air.
Substitutions
- A madeleine tin or a mini muffin tin in place of a bahulu mould.
- An oven in place of charcoal, which is what most people use now.
Variations
- With a little pandan extract folded through.
- With grated coconut in the batter.
- Baked larger, in a fish-shaped mould.
History
A Malay festive cake baked over charcoal in brass moulds and served with tea at Bruneian open houses.
Frequently asked questions
What is Kuih Bahulu?
Kuih Bahulu is a snack from Brunei: small egg sponge cakes baked in fluted moulds, dry and lightly crisp. A Malay festive cake baked over charcoal in brass moulds and served with tea at Bruneian open houses.
How long does Kuih Bahulu take to make?
Kuih Bahulu takes 25 min of preparation and 30 min of cooking. The recipe makes 40 small cakes. It is rated medium to make.
What can I substitute in Kuih Bahulu?
Yes, within limits. A madeleine tin or a mini muffin tin in place of a bahulu mould. An oven in place of charcoal, which is what most people use now.
What is the most important thing to get right in Kuih Bahulu?
Take them out of the fridge an hour before you start. Standing the whole eggs in warm water for ten minutes works if you forgot. Put the eggs and sugar in a large bowl. Whisk them with an electric mixer on high speed. Keep whisking for a full ten to twelve minutes. It should reach the ribbon stage, which is the test to use.
