Every time I eat a light and fluffy Kuih Bahulu, the day just feels better! Kuih Bahulu is a nostalgic childhood snack for me, and it is a traditional food in Southeast Asian countries including Singapore and Malaysia. The technique is really similar to that of making madeleines, and it’s made in a nice flower-shaped mould!
I especially like seeing how golden brown the Kuih Bahulu is, and dipping them in my favourite coffee for that beautiful flavour infusion. If you’re also a fan of Kuih Bahulu, read on for an easy guide on how to make yours!


The technique is rather straightforward with just a few steps, so I am going to jump right straight to the step that most will face a challenge in. It would be the whipping up of the eggs until the ribbon stage, whereby when you leave your beaters, it can leave a trail of batter that eventually dissolve.
This entire process takes about 8 – 10 minutes at at least medium high speed, and you will have to be really patient! I do have a few tips up my sleeve though, including the use of cream of tartar which helps to stabilise the eggs. Additionally, I would strongly suggest a stand mixer (if possible), else a hand held electric whisk. This will save a lot of elbow grease and ensures your eggs whip up nicely. However, if you’re familiar to the method of making madeleines, this should be a breeze for you!
Thereafter, make sure not to deflate the fluffed up eggs while folding in the dry ingredients. What we are aiming to achieve is a single consistency and texture! Once you’re done, it would be a whole factory line of churning out these fluffy Kuih Bahulu. More specifically, you will be ready to churn out batch after batch fo these tasty little fluffy treats, but do make sure to grease your mould with oil with each bake!
Without further ado, the recipe!
Easy Fluffy Kuih Bahulu Recipe
by Javier Tan January-25-2025
This Easy Fluffy Kuih Bahulu recipe is sure to bring back childhood nostalgia, especially with their nice eggy flavour and subtle sweetness!
Ingredients
- 4 Large Eggs (60g ea, inclusive weigh of shell)
- 1/2 Cup + 2 Tbspsns or 140g Granulated White Sugar
- Pinch of Cream of Tartar (optional), helps stabilise
- 1 Tsp or 5ml of Vanilla Essence
- Pinch of of Salt
- 1 and 1/3 Cup or 150g of All-Purpose / Plain Flour
- 1/4 Tsp or 1.5g of Baking Powder
- Oil (for greasing mould)
Instructions
- Firstly, whisk together the 4 eggs until of a single consistency, before whisking in the sugar.
- Beat for 8 – 10 mins at medium high or high speed until thick, fluffy and tripled in volume. It would attain the ribbon stage whereby when you raise your whisk attachments, it leaves a trail that eventually dissolves back into the batter. I used a pinch of cream of tartar to help stabilise at the 4 min mark!
- Then, whisk in the vanilla and pinch of salt.
- Fold in the flour and baking powder until of a single consistency. Be mindful not to overmix there after or it will deflate the egg whites!
- Next, pre-heat the oven to 180C. Then, oil the kuih bahulu mould with a thin layer of vegetable oil. Fill each mould to 3/4 full with batter either using two small spoons or a piping bag.
- Bake till nicely golden brown, approx 10 to 13 mins or toothpick inserted comes out clean.
- Leave to cool for 5 mins before repeating Steps 5 and 6 (oiling the mould then baking).
- Serve and enjoy!
Details
- Prep time: 1 hour
- Cook time: 45 mins
- Total time: 1 hours 45 mins
- Yield: At least Fluffy 36 Kuih Bahulu
Notes:
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- The kuih bahulu well alone for at least 2 weeks; however, timing might differ depending on factors such as humidity. Best to use a dessicant and airtight containers.
- Please do not copy and paste the recipe without my permission, but feel free to link back here!
Enjoy!
– Bakeomaniac, Javier Tan
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