Kueh Bahulu/Kuih Bahulu/Kueh Boru/Kueh Bahru 鸡蛋糕


I am so glad to know after posting on FB my Kueh Bahulu that I am not the only one who loves this traditional CNY snacks. It seems like it is a childhood comfort snack for many and for some, it remains so and it has become a favourite with their kids too ^^


Kueh Bahulu seems so readily available and also it is not an expensive snack, so why would I still want to try baking it myself? Hehehe… that’s me. I always like to be “self-sufficient” and not to depend on others. So when it comes to food and craving, the same applies. If I can do it on my own, it would be better. It is also as a fun test to challenge myself if I can replicate a certain dish or bake. Alas! When I thought that Kueh Bahulu is something simple, the reviews and recipes I have researched online told me otherwise. Yes, the process wise is really easy but to achieve a Kueh Bahulu with a crispy outer layer that lasts, and with the cake not being too hard and dry, is a real test. Some have tried with aerated water, such as Kickapoo, and some used the traditional method of “baking” it over the stove. I remember I have tasted Kenneth’s (Guai Shu Shu) Kueh Bahulu last year and it was nice! He improvised on some recipes to come up with his new version of crispy Kueh Bahulu. Click on the link to check out his recipe (^^) I did not try his recipe this time though cos I thought for my first attempt, I perhaps should try something “traditional”. And so I referred to Sonia’s (Nasi Lemak Lover) recipe. I was also tempted to try out different flavours as what a FB friend, Derek, has done. He has came up with a few interesting flavours for his Kueh Bahulu and all the little sponge cakes look so pretty in the soothing colours. Next time, next time! And also, it was only after I have done my Kueh Bahulu, I saw Roxana’s (My Bakes, My Story, My Life!) post on her rendition! Her recipe looks so awesome, very traditionally done and requires the flour to be prepared beforehand, a few days in advance. Kudos to her for upkeeping traditional recipes though is residing in a foreign country.

I got my mould from Sunlik around January and I also saw them at Ailin. Decided to go for the traditional flower-shaped mould and not the one with assorted shapes. It’s quite easy to use, to my surprise, as I have thought that it would be difficult to unmould the cakes. A toothpick would do the trick well (^-^)


*Largely adapted from Nasi Lemak Lover’s Kuih Bahulu / Ji Dan Gao 烘鸡蛋糕

Kuih Bahulu / Ji Dan Gao 烘鸡蛋糕

3 eggs (A size) , 56g-57g per egg

120g caster sugar

35g cake flour

70g self-raising flour

1tsp pandan paste, optional (I used my fav Koepoe pandan paste)

Corn oil, for greasing


  1. Pre-heat oven to 200C, grease the Bahulu mould with oil, pre-heat for 5mins.
  2. Sift cake flour and self-raising flour together, set aside.
  3. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use hand electric mixer my KitchenAid mixer, 4mins at high speed 4, 11mins at speed 2, 1min at speed 1, total time 13mins ).
  4. At the slowest speed, add in flour in 3 batches, add in pandan paste ,roughly combine. Then gently fold with a spatula till well combined.
  5. Remove Bahulu mould from the oven, spoon mixture into mould and fill 100% full (so you can have nice bump on top).
  6. Bake for 12mins 11mins (no fan) at middle rack or until golden brown.
  7. Remove mould from oven and put on wire rack, use a toothpick or bamboo skewer, prick cake with skewer and lift out. Cool on wire rack or bamboo basket. Store in air-tight container once cooled.
  8. Grease warm mould again before use and put into oven to re-heat for 5mins. Continue to bake until all mixture finished.
  9. Store cool kuih Bahulu in air-tight container, consume within 2 days, otherwise store in the fridge for later consume.


My Kueh Bahulu tastes great! The crisp did not last long for mine though. Maybe popping them back into the oven to reheat will do the trick, but I didn’t do it as I am already contented with the taste. Glad to have tried making these Kueh Bahulu myself and have one item added to my “homemade CNY goodies list”. You can give it a try too!


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