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"Baker, Blogger, Food writer, recipe developer & culinary enthusiast. From Passion to Profession"

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Kuih Bahulu (Asian Madeleine)

Kuih Bahulu is our Malaysian's all time favorite, it is sort of egg spongy cake with a little bit of dryness in the cake texture. The difference between Kuih Bahulu with French Madeleine are both has slightly different texture, crustiness and the after-taste. Of course, the main difference is kuih bahulu never use butter in the ingredients but madeleine does.

Therefore, I combined these kuih bahulu into typical classic look of French Madeleine shape by using my Madeleine silicon mold that I have purchased 2 years ago. In fact, this is only my 2nd time to use this mold. This is extremely easy to remove all these kuih bahulu from the mold after bake if you compare to the conventional steel mold. Looking back, this was my first attempt to make french Madeleine at Miri in year 2011 - French Madeleine (Made in Malaysia)

Believe it or not, this is easiest cake ever. My recipe only requires 3 ingredients and here you go, simple, easy and nice to eat!

Simple arrange can make the visual even better

I love this little mold too

See below for Hankerie's recipe

  1. 1 cup of eggs (roughly 4 to 5 depending on the sizes of the eggs)
  2. 1 1/2 cups of sugar
  3. 1 cup of flour
  1. Prepare the Madeleine molds by brushing each mold with melted butter and dusting with some flour.
  2. Beat the eggs and sugar with an electric mixer for about five minutes, until thick and fluffy. Gently fold in the flour. Do not over mix.
  3. Preheat oven to 180C. Spoon a dollop of batter into each mold; do not spread the batter.
  4. Bake the cakes for about 10 minutes, or until light golden brown in color. 
  5. Ready for serving.