Kue Bahulu (also known as Baulu) is a traditional Malay pastry that resembles a madeleine cake, though it is typically round and made with slightly different ingredients.
There are three main varieties of Bahulu. The most common is Bahulu Cermai, which has a star-like shape. The other two, which are less commonly found, are Bahulu Gulung (rolled-shaped) and Bahulu Lapis (layered).
Bahulu is believed to have originated in the Malay Peninsula during the colonial era. Its name is thought to come from the Malaccan Kristang (Portuguese-Eurasian) word “bolu,” meaning cake. Today, it is commonly enjoyed during festive occasions such as Eid and Chinese New Year.
This classic treat remains a favorite among Malaysians of all ages. It has a soft texture with a slightly dry crumb, making it the perfect snack to enjoy with traditional black coffee. Kueh Bahulu comes in many shapes and sizes, with the most popular designs being goldfish and button shapes.
PERFECT FOR:
- Home bakers who love authentic Malaysian Kuih Bahulu
- Parents who want to enjoy a fun and meaningful baking activity with their kids 👩🍳
Tips:
For a new mold, lightly coat each cavity with cooking oil. Preheat the mold in the oven at 70–80°C for about 10 minutes. This helps prevent the batter from sticking to the mold after baking. Once preheated, remove the mold from the oven and fill each cavity with batter up to ¾ full.
Note:
This cookware does not come with a lid. As an alternative, you may use a pan lid, pot lid, or even a dinner plate to cover the mold during cooking.