Kuih Bahulu Recipe (Malaysian Egg Cake)

Eggs: Provide the structure and richness to the cake batter.

Sugar: Sweetens the batter and helps to create a tender crumb.

All-purpose flour: Forms the base of the batter, giving the cakes their structure.

Vanilla extract: Adds a subtle, sweet aroma and enhances the overall flavor.

To achieve a light and fluffy texture in your kuih bahulu, make sure to beat the eggs and sugar until the mixture is thick and pale. This step incorporates air into the batter, which is crucial for the cake's delicate structure. Additionally, when you fold in the sifted flour, do so gently to avoid deflating the mixture. Overmixing can result in a dense cake.

• eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This mixture mimics the binding properties of eggs.

• sugar - Substitute with honey: Use ¾ cup of honey for every cup of sugar. Honey adds moisture and a different flavor profile.

• sifted all-purpose flour - Substitute with gluten-free flour blend: Use a 1:1 ratio. This makes the recipe suitable for those with gluten intolerance.

• vanilla extract - Substitute with almond extract: Use half the amount of almond extract as it has a stronger flavor. This provides a different but pleasant aroma.

• Allow the Kuih Bahulu to cool completely at room temperature. This prevents condensation, which can make the cakes soggy.

• Place the cooled Kuih Bahulu in an airtight container. Layer them with parchment paper to avoid sticking.

• Store the container in a cool, dry place if you plan to consume the cakes within a few days. They can stay fresh for up to 3 days at room temperature.

• For longer storage, place the airtight container in the refrigerator. The Kuih Bahulu can last up to a week when refrigerated.

• To freeze, wrap each Kuih Bahulu individually in plastic wrap. This helps to maintain their shape and prevents freezer burn.

• Place the wrapped cakes in a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.

• Freeze the Kuih Bahulu for up to 3 months. When ready to enjoy, thaw them at room temperature for a few hours or reheat in a preheated oven at 150°C (300°F) for about 5-10 minutes to regain their crispiness.

• Oven Method: Preheat your oven to 150°C (300°F). Place the Kuih Bahulu on a baking sheet lined with parchment paper. Heat for about 5-7 minutes until they are warmed through. This method helps maintain their crispy exterior and soft interior.

• Microwave Method: Place the Kuih Bahulu on a microwave-safe plate. Cover them with a damp paper towel to prevent drying out. Microwave on medium power for 10-15 seconds. Check and repeat if necessary, but be cautious not to overheat as they can become rubbery.

• Steaming Method: Set up a steamer and bring water to a boil. Place the Kuih Bahulu on a heatproof plate and steam for about 2-3 minutes. This method helps retain moisture, making them soft and fluffy.

• Air Fryer Method: Preheat your air fryer to 150°C (300°F). Place the Kuih Bahulu in the basket in a single layer. Heat for about 3-4 minutes. This method can help restore some of the original crispiness.

• Toaster Oven Method: Preheat your toaster oven to 150°C (300°F). Place the Kuih Bahulu directly on the rack or on a small baking sheet. Heat for about 5 minutes until they are warmed through and slightly crispy.

• Oven: Preheat to 180°C (350°F) to bake the kuih bahulu until golden brown.

• Mixing bowl: Use to beat the eggs and sugar until thick and pale.

• Electric mixer: Helps to efficiently beat the eggs and sugar to the desired consistency.

• Sifter: Sift the all-purpose flour to ensure a smooth batter.

• Spatula: Gently fold in the sifted flour and vanilla extract into the egg mixture.

• Kuih bahulu mold: Grease and fill with batter to shape the kuih bahulu.

• Pastry brush: Use to grease the kuih bahulu mold.

• Cooling rack: Place the baked kuih bahulu on it to cool before serving.

Pre-measure ingredients: Measure and prepare all ingredients beforehand to streamline the baking process.

Use an electric mixer: An electric mixer can quickly beat the eggs and sugar until thick and pale, saving you time and effort.

Preheat the oven: Always preheat your oven to the correct temperature before starting to mix your batter.

Grease molds in advance: Grease your kuih bahulu mold ahead of time to ensure a smooth transition from mixing to baking.

Batch baking: If you have multiple molds, fill and bake them simultaneously to save time.