One of my Christmas gifts was a Nordic Ware Platinum Collection Petits Fours Pan* I was trying to decide how best to use it. Mini yogurt cakes? Madeleines? I decided on madeleines and then decided to find a new madeleine recipe. While searching for one, I came across recipes for Kuih Bahulus. I’ve never had Kuih Bahulu before, but it was explained as being the Malaysian version of madeleines. The little cakes looked so cute. According to the brief research I did, Kuih Bahulu is a traditional Malaysian dessert, and is made during various Malaysian holidays and also Chinese New Year. There are specific molds for these treats, but my molds looked similar in size and design, so I thought it should work as well.
Reading that these treats are made during Chinese New Year made me want to try these out even more. I’ve been trying to do some Chinese New Year themed stuff, as it is coming up next month (February 14!). I was slightly concerned I wouldn’t enjoy these treats because I read that they are a bit dry and best eaten with coffee. But I decided to try them out anyway.
I found several recipes and ended up trying a recipe provided by Rasa Malaysia. The recipe called for a little bit of oil (noting that it is not traditional to contain any), but I thought this would ease my concerns about the cakes being dry. These were simple to whip up, and the recipe amount was the exact amount for my pan.
Afterward, the cakes were a bit hard to take out. I don’t know if it is because of the cakes or because of the pan. To me, these did not really taste like madeleines but tasted a lot like Chinese sponge cakes (but more dense and dry). They are definitely on the dry side, but they are still tasty.
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- 3 eggs
- 1 cup sugar
- 1 1/4 cup flour sifted
- 1 tsp vanilla essence
- 1/4 tsp bicarbonate of soda
- 2 tbsp cooking oil/butter
All images and content are © Kirbie's Cravings.
Preheat oven to 375°F. Grease the kuih bahulu molds.
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/butter. Continue to beat the batter with the hand-mixer until well-blended. Pour the batter into the molds filling them to the top. (I recommend slightly below surface level as these cakes do puff up)
Bake for about 15 minutes or until golden brown. Remove bahulu from the molds and cool on wire racks. Dust with powdered sugar, if desired.