Kuih Bahulu

Malaysian Food is not one particular distinction of food but a culinary diversity originating from it's multi-ethnic population of Malay, Indian, Eurasian, Chinese, Nyonya and the Indigenous peoples of Borneo.  A brief look into the past and how this multi-ethnic country came to be, is essential in order to comprehend how such a cosmic array of food, has now come to be known all over the world as 'Malaysian Food'.

 Kuih Bahulu

Kuih Bahulu is one of the popular food amongst Malaysians. These are little sponge cakes, with a sweet crust. They’re quite similar to savoiardi biscuits (ladyfinger biscuits), although a bit cakier. Bahulu is usually eaten dunked into a hot beverage, where it soaks up the liquid and becomes melt-in-the-mouth soft. Once before an oven became affordable in Malaysian household, these ‘Kuih Bahulu’ were baked using old fashioned technique. The ‘Kuih Bahulu’ batter would be put into the mould, then covered with a special lid. The entire mould would then be placed over the charcoal fire, and hot coals piled on top of the mould, forming a makeshift oven. A bahulu recipe using only three ingredients; eggs, sugar and self-raising flour. 

 Bahulu mould

                                              Ingredient

‘Kuih Bahulu’ is usually baked during the festive seasons such as ‘Hari Raya’ and ‘Chinese New Year’. These sweet and eggy ‘kuih’ go very well with coffee, and are always a crowd-pleaser during the festive seasons. Kuih bahulu comes in different shapes, but the popular ones are the button and goldfish.