Malaysian Mini Sponge Cake: Kuih Bahulu, & Kuih Cara Manis
I finally got my Kuih Bahulu mould thanks to my sister, Tiara, for buying, and Alice for importing it to Vancouver!
Kuih Bahulu is a traditional Malaysian mini sponge cake baked in special moulds of various shapes. It is especially popular in Singapore and Malaysia during traditional festive seasons because it is both delicious and easy to make! Simply putting it, it is the Asian Madeleine leaving out the butter and halving the sugar!
Here is the recipe for the original Kuih Bahulu. As usual, I had to convert it to measuring cups. I halved the recipe as this recipe already makes approximately 30 Kuih Bahulus:
I packed some into a little box for Jonas’s family! They’ve lived in Singapore for a while and thought it would be a nice little gift.
Did I mention how exhilarated I got when I found PANDAN PASTE? It was definitely not an easy task here in Vancouver! I literally went into every Chinese / Filipino / Indian grocery store I saw but always walked out disheartened. I even attempted the famous T&T, Osaka Supermarket and strolled the “Asian Foods” section at Superstore and asked many staffs. Nobody knew what I was referring to. I later learned from my colleague that Vietnamese cuisines employ the use of pandan paste / pandan leaves and decided to try a Vietnamese grocery store….. And yes, now I have an abundant source of pandan leaves AND pandan paste!
Kuih Cara Manis
This is a really easy cake to make. I was surprised that the amount of sugar used is absent from all the recipes I’ve seen. “Sugar to fill” was what most of them mentioned. Therefore I had to experiment with my different batches of Kuih Cara Manis and tailored it to my liking. I also thought filling the cake with shredded coconut also added flavour to the cake! Original Recipe
1 cup all-purpose flour
1 cup coconut milk
1/2 tsp pandan paste
1/4 cup sugar
shredded coconut to fill
Preheat the mould on the stove with medium heat.
Whisk the egg, pandan paste and coconut milk together.
Sift flour and sugar, then fold in with coconut milk mixture.
Grease the mould then fill each mould with 1 tablespoon of batter, followed by approximately 1 teaspoon of shredded coconut in the middle.
Cover the mould with a cooking pan lid. Cook for 3 – 5 minutes or until kuih turns darker green in colour.
Remove with a fork and sandwich two kuihs together. Serve .
One of the easiest kuihs ever!!! I am submitting both recipes to Aspiring Bakers #12: Traditional Kueh (October 2011) hosted by SSB of Small Small Baker.