Kuih Bahulu — Resipi Legit Nenek

Traditional Penang kuih bahulu — egg-based kuih that is light, slightly crisp outside and soft inside. Aunty Mei Lin's grandmother made these for every festive season. The technique is all in the egg-beating. Free recipe!

🥘 Ingredients

• 3 large eggs (room temperature — important for maximum volume)
• 100g caster sugar (fine grain)
• 100g self-raising flour (sifted twice)
• 1 tbsp cornflour (sifted with flour)
• Pinch of salt
• ½ tsp vanilla extract
• Cooking oil or melted butter for greasing moulds

👨‍🍳 Steps

1. Step 1 — Egg Beating (most important step): Beat eggs, sugar, and a pinch of salt with electric mixer on HIGH speed for a full 8-10 minutes. Mixture must be thick, very pale, and tripled in volume. Ribbon stage — batter falls in thick ribbons that hold for 3 seconds before dissolving. Do not proceed without this.
2. Step 2 — Fold: Add vanilla. Sift flour and cornflour over the egg mixture. Using a large rubber spatula, fold gently in figure-8 motions. Stop the moment flour is incorporated. Deflating = flat, dense bahulu.
3. Step 3 — Heat Moulds: Place bahulu moulds in oven at 180°C for 5 minutes until very hot. Remove carefully. Brush generously with cooking oil or melted butter. Hot moulds create the crisp exterior.
4. Step 4 — Fill and Bake: Working quickly, fill each mould to ¾ full. Return to oven immediately. Bake at 180°C for 12-15 minutes. Should be golden brown on top.
5. Step 5 — Unmould: Tap moulds firmly on a surface — bahulu should pop out cleanly. Cool on a wire rack.
6. Store in an airtight container — stays fresh 3 days at room temperature.

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