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
Ingredients
1 cup all-purpose flour
1 cup coconut milk
1/2 tsp pandan paste
1/4 cup sugar
1 egg
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.
Sweet Samsations 
Sam! You’re very welcome. 🙂 but honestly, you should consider opening an Asian Bakery in Vancouver!!!!!!! You know sooooo muuuucccchhhh!!! ^^
Awww! You’re so sweet! Perhaps one day when I gain the clientele and earn the capital! haha..
holy crap make me some … O_O
I will next time!
wow variations of kuih bahulu looks great! gonna start a bakery soon? haha
wot r they? O_O”
Sam: lol. I wish!! but not quite. Ahaha.
Christy: these are mini sponge cakes originally from Malaysia! You could say its the Asian equivalence of the French Madeleine. (those little butter cakes from Starbucks)
ohhhhhhhhhhhhhhhhhhhhh wow O_O those look so good!
Aww! Thanks Christy!!
sam darlin, honestly, these look even better than some of the ones here. you can totally run a bakery here and you’ll give em a run for their money!!
ahaha.. You’re hilarious! Yeah the ones in Singapore are the original ones though. I just decided to take a spin on them. tee hee..
Hi, I was wondering which Vietnamese market you purchased the pandan paste from in Vancouver? Also.. Was it purchased in Vancouver, B.C or Vancouver, W.A? lol
Hi there! I can’t remember the name of that grocery store but it was on Victoria Drive, somewhere between 47th and 48th E Ave! Just ask the cashier. She’s quite nice! I know another grocery store by Kitsalano that has it too! Around Broadway and MacDonald. It’s a Chinese grocery store 🙂
hello,
where did u get the mould from? Vancouver ? Let me know – i want to get one…
Hi Ad,
I got the mould from Singapore! My sister brought it for me. However, I have an extra one and could sell it to you if you like! Email me for details. Thanks! samsumarli@gmail.com
I visited your blog from a link on Nami’s blog about madeleines. Your kuih bahulu look amazing especially the green pandan ones with coconut.
Thanks Dear!! 🙂
Hi Sam,
I was searching on how to make this kuih and ended up on your blog. 🙂 Great to find another Singaporean in Vancouver but too bad, I think you went back. I’m looking to find similar mold like what u have, may I know which shop in singapore your sis got it from? Thks
Can u please advise how do u clean your bahulu molds after using it? I have the exact mold and experience great difficulty getting rid of the oil stain inside the holes after baking bahulu in the oven. Please help! Thanks in advance !
Susanna
Hi Susanna. Hmmm! This problem has never happened to me before! But perhaps you could try this? http://www.howtocleanstuff.net/how-to-clean-burnt-oil-from-pans/ hope it helps!!
Thanks for the helpful info, Sammie!:)
Susanna
Hi. Love your recipes . Wonder where to get this mould from Malaysia…in J.B. n or K.L?
Appreciate you can update me.
Thank you.
I got it from Singapore actually. Around Chinatown area. Not sure where in JB or KL to get this but I’m sure they’d have it too!