So, my grandfather was a baker, and he would make those fried “butterfly” breads, youtiao, etc chinese old school delicacies and every year before Chinese New Year, the house will be filled with homemade goodies. It’s been a tradition of my family to make our own CNY goodies such as kueh bangkit, love letters, almond cookies, pineapple tarts etc and my childhood favourite will always be the kueh bahulu.


When my dad walked into the kitchen and saw me make these, his eyes lit up. He then told me how he used to stay up till midnight making these for the neighbours and how him and his siblings used hot charcoal to give the kueh bahulu that nice sugar crust on the outside (which is something a convectional oven cannot do!) Sigh good times good times. So this morning I woke up with this strange craving to not only bake, but also to eat kueh bahulu so here it is! I made about 24 of these little babies.


(Adapted from Culinary Kitchenette)

2 cold eggs (straight from fridge)
75g / 1/3 cups sugar (you can reduce the amount of sugar! maybe by 20-40g)
75g / 1/4 + 1/8 cups plain flour 
1/2 tsp baking powder 

1. Preheat your oven to 200degC.

2. Pour your flour onto a baking sheet/aluminium foil/baking tray and bake it in the oven for 2 minutes, sifting it at the 1 minute interval.

3. Then sift the flour together with the baking powder 2-3 times.

4. In a separate bowl, beat the eggs together with the sugar until pale, thick and fluffy (ribbon-like consistency). When beating the mixture using the hand mixer, it had ripples like when making meringues!

5. Sift the flour mixture into the egg mixture and beat until smooth.

6. Grease the kueh bahulu mould with oil and put it in the oven for 1 minute.

7. Remove the mould from the oven and fill up the mould 3/4 full.

8. Bake it for 10-15 minutes or until pale brown (or keep it in longer if you like a darker colour!)

When baking the egg cakes, don’t grease the mould too much, leaving blobs of oil as it fries the cake in some areas making it darker. Also, grease it properly because the cake sticks to the pan, let it cool then use a toothpick and carefully, pick it out!


– Yun


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