Kuih Bahlu
Kuih Bahlu, Kuih Baulu or Kuih Bolu (鸡蛋糕) is one of the many traditional Chinese New Year goodies not to be missed.
Ingredients:
3 Large eggs
90g Sugar
1 tsp Vanilla extract
90g Plain flour
3/4 tsp Baking powder 
Method:
- Place a greased kuih bahlu mould into a preheated 190C oven.
- Whisk egg at full speed for 1-2 minute until light, pale and frothy.
- Add sugar and vanilla extract and beat at full speed for another 1-2 minute until thick and creamy.
- In another bowl, sift together the flour and baking powder. Fold lightly into the above mixture with a hand whisk.
- Grease the heated greased mould again, scoop batter and fill to the top of the mould.
- Bake at 190C for 7 minutes or until the top is golden brown.
- Remove kuih bahlu from mould with the aid of a skewer and leave to cool on a wire rack. Continue with the rest of the batter (step 5-7).
- Store in an airtight container.
Click HERE to watch the demo of making kuih bahlu
Kitchen note: This Kuih Bahlu is spongy and light, not the crispy type. 这个鸡蛋糕是有一点弹性带软，不是很酥脆。
Debbie: Thank you for your nice comment 🙂
oh so pretty Ann! mmm youre really preparing for CNY ! lovely..:)
I like this and will definitely stock up for CNY… thanks for sharing 新乐快乐 事事顺利
ohh..ur header brings back the memories of hong kong n singapore to me…looks gr8…and those look reallt cute
So you going Tang to buy the electric mould? 🙂
la forme de tes biscuits sont vraiment jolis j'aimerai bien en croquer unbonne soirée
Oh ! It's so cute and I love the name "kuih bhalu" !I have to try it very soon
Those look and sound wonderful!I would love a dozen of those 😉
This looks so cute…would melt in the mouth..Any suggestions to those who do not have the mold ?
How cute. these are a pity eating them 🙂 however I would.
Tracie: hahaa…many people sure to love this.Faithy: Yes, try to make this and let me know the outcome.Lyndsey: Thank you very much 🙂 Try to make some of these, you'll definitely love it!Nat & Christine: Thanks!Gulmohar: During my grandmother's time, this was put on top of charcoal. I think there is electrical mould specially for making this. You may scroll down to Video clips at the sidebar "Geston 88" to watch the video how to make kuih bolu.
Love it..this is one of my fave! I have to try it soon! 🙂
These are one of my favorite cookies from my childhood!
This is one of my favourite!
Lia: We also called Kue Bolu. I think the other names were called by the Peranakans or Malays but it's still the same kuih..hahaa…Anyway I love Indonesia desserts and food. Don't know got time to bake kue lapis or not. This is the first time I made this kue Bolu and you'll be surprised~this is soft, spongy type and healthy with no butter or oil. Yes I bake my new year goodies every year, also for friends and relatives.
Oh my~ i miss this so much.. How nice if i were there to share some..^^
I wish I have bahulu moulds too. I love these babies!
BH: Of course I also faced failure in doing this. The problem is the batter really stuck in the mould for the first two batches because no butter or oil in this ingredient. That's why I said greased the mould twice and make sure the kuih is fully cooked.Kenny: Please come to Singapore 2 weeks before CNY, you can find many goodies here.Zurin: Hehee…Must start baking now. I still need to dust my house before CNY.Quinn: In fact I borrowed the mould from my friend to make this for the first time.Rachel: Come..come…have a bite 😀
I am loving all these sweet treats that you are posting! It even looks like I could make some of them. I love your header!
This had been on my To-Do list for the longest time! I'm procrastinating as I've heard so much failures. Your post has just given me a push to try making it real soon.
This is very interesting. Although we both come from Chinese societies, I have never seen these, not to mention eating them during Chinese New Year in Hong Kong. I must fly to Singapore!
We called it Kue Bolu here. Glad that sometimes we have quite similar foods. Are you baking your own cookies for Chinese New Year? My mom is still doing it and I am just waiting her to send me some hahaha 😀
Oh those look delicious and different! I would love one of those!
Hi Anncoo,
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Have a great day.
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Delicious and cute looking one…
Anncoo I always love your baked goods they are SO CUTE and also look very very delicious!! I can't wait for Chinese New Year, granted I won't be able to see my parents I am going to eat as many treats as possible as a means of "celebrating" heh heh heh 🙂 Great job, now to find a way to send each other our baked goods…
Hi Ann, I just bought this mould and I am concerned that the batter will stick to it. The shop owner told me to soak the mould in oil for 1 whole week before use. Do you think it is necessary or is it enough by just heating it up in the oven and greasing it well? Thanks!
Hi Ai Li, Glad to hear that 🙂 Can make more for CNY!
Hi Ann, I baked these today. They were really great! Soft and fluffy! I can eat so many at one go, very difficult to control myself! I simply LOVE them. Thanks for sharing the recipe!
Hi Ann, yes will definitely make more for CNY. The problem I encounter during the baking was the batter keep sticking to the mould….so I have to remove the crumbs first then grease again. What will be your advise? I only had 1 small mould so it was very time consuming…..anyway, I loved it a lot!!!! Thanks!
Ai Li, I borrowed this mould from a friend and my friend told me to heat up the mould inside the oven, grease oil and heat another time then add batter. The first few pieces will stick and the more you make the kuih will looks good.
Thank you for your quick reply. Btw, how long can this kuih be kept in the airtight container? I forgot to ask earlier, sorry to trouble you again. Jessie.
@AnonymousJessie ~ I don't this can be kept for very long because it is like a soft sponge cake. The traditional type are very dried.
Perfect!! I love eating this altho I find the commercially made ones very dry. Homemade version is so much nicer!
These look so cute and adorable!
Love this….good with coffee. Can smell the aroma while you are baking this.
They look so pretty and cute. I have everything in the kitchen except the mould. 😀
This is my fav. I like to have it with coffee. Urs look perfect in shape. For the texture personally I prefer the crispy type.
These look so cute, I am sure they will be wonderful to taste too.
Hi Anncoo,May I know how many kuih Bahlu can you yield from the receipe? I really got a hard time looking for the mould, so happy that I finally found it. Do I need to season the new mould before 1st use or can you please advise? Really looking forward to bake this kuih. Thank you..Jessie.
Oh Joyce, you're so lucky that your friend know how to make this.Kris: Did you make this before?J.O: 味道是不错,不过不是很干和酥脆。Chris: No I'm not going to buy because my friend said she is going to give me hers. She told me the designs are quite small.Prathibha: So nice to hear that :)Pearlyn: Same to you.TataBonita: Thank you! I can give more than one.Peanutts: There are many delicious food and goodies, must try since you're in Malaysia.
Ooooh…these are my favourite. Sadly I can't get them here & I don't hv a bahlu mould. Maybe I should try with cupcake tins. Wonder whether it will work. Thanks for sharing.
lululu: Yes, I also did that. So fun and enjoyable.Sona, Ann, Tigerfish: Thanks! Mary: hehee…very creative. Must show me after you used the cupcake mould.Divina Pe: can follow Mary's idea:)Pari: Thanks~~really not bad.
they look really pretty and tasty and all those ingredients are in my pantry right now lolthanks for sharing!
oh, you've got one of my favorites here! i just remember how much i had at one go when i was little. i think i can also easily pop half a dozen in my mouth in a row! haha!
Have often these sold fresh at tesco here , got to try some now that i know whats in it hehe. looking forward for me of your new year recipes, always see very interesting looking veges during chinese new year but never know how to cook them
This is my childhood favourite cake, i must learn this one day. Thanks for sharing.
Give me one! Give me one! It looks like my favorite Indonesian Kue Klemben or more popular with Kue Bolu :D. Hemm… looks divine 😀
@AnonymousHi Jessie, Sorry I don't remember how many are there in the recipe but I'm sure this is only a small portion as you can see the flour is not a lot.Wash the mould in soapy water and dry it thoroughly. Then place mould into hot oven for about 5 mins, grease oil and fill with batter. The first few pieces of the kuih bahlu will not look pretty as it'll still stick a little to the mould.
Rita: Come…share with me 🙂
oh, it's too cute, love, I think I understood the recipe with the translator, I'll be trying
They look like golden flowers…. have bookmarked it.. will try it sometimes….
Those little cakes look super cute and delicious!! Thanks for sharing the recipe, and happy NY to you!!
Thanks Allie for coming here. I just hop to your site, very nice blog you have.Sushma: Thanks!Mamatkamal: Thank you very much, dear :)Fimere: Thank you!