A Nyonya in UK, Chinese New Year, Culture, Dairy free, Lunch, Recipes, Snack, Sweets and Puddings, Vegetarian, Vegan

5 Top Tips For Kuih Bulu

Hi there,

(This recipe was first published on 20.05.2013. It was the old version)

Today I am revisiting this recipe. Kuih Bulu or Bahulu is a much loved kuih (cake in the Malay language). I used to make this with my late mother in the good old days.

Since moving to the UK, I had not done it for a while. Several years ago I managed to get a kuih  bulu mould from Malaysia.

The mould does not retain heat as much as the older version. The cavity of the individual mould is very small, and it is a bit fiddly. The kuih is a bit small and is not satisfying. It is almost half the size of a regular one.

The old way is to make the kuih  in a make shift oven. A clay pot is filled with sand and the mould is placed over it. A makeshift cover fashioned out of a zinc sheet is the placed over the pot. Burning charcoal  is then placed on the sheet. This gives the effect of an oven.

The reason for this is that there were no ovens in the old days. There was no need for an oven in preparing meals in the tropics. We do not need to heat the house unlike in cold countries!

Here is my ‘improved’ way to make kuih bulu.

Check out the video. I appreciated thumbs up and share.  Do subscribe too!

Do let me know how you’re go. Thanks and see you in the next post.


Penang Lassie.

Kuih Bulu or Bahulu

A light sponge cake for Chinese New Year
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: celebration, Snack
Cuisine: Asian, Chinese, Malaysian, Nyonya
Keyword: Baking Soda, Bulu,, Chinese New Year, cooking, Egg, Flour, South-east Asian, sugar,
Servings: 50 Pieces of so
Cost: £1.50


  • 1 kuih bulu mould please use silicon type
  • 1 brush or oil spray
  • 2 skewers
  • 1 cooling rack
  • 1 whisk or hand held mixer or stand mixer


  • 120 g flour
  • 120 g caster sugar
  • 4 large eggs
  • a few drops vanilla essense, or essense of your choice
  • 1/4 tsp Bicarbonate of soda
  • oil for greasing


  • Whisk the eggs until frothy.
  • Add the sugar gradually in 3 additions
  • Whisk until the mixture is white, creamy and fluffy.
  • Whisk or beat the eggs until it forms a trail.
  • If you are using a stand mixer, continue to whisk at low for about 2 minues.
  • Fold in the flour. Sieve a bit of the flour on to the mixture and incorporate the flour gently.
  • Repeat until you finish.
  • Add in the essence during this stage.
  • Tranfer the mixure to a piping bag.
  • Lightly grease the mould before filling.
  • Pipe the mixture into the cavity of the mould up to about 80%.
  •  If you are using the traditional mould, grease and preheat it in the oven before filling.
  • Bake in a preheated oven 200C for 12 to 15 minutes or up to the colour you desire.
  • When done, cool it sligtly and gently remove fron the silicone mould.
  • If you are using a traditional mould, remove the kuih immediately. And fill and bake again.
  • Serve.
  • Store in an air tight container if not cosummed immediately.


You may also like...