Method
- Beat eggs and sugar with an electric mixer for 8-10 minutes — should be pale and very fluffy.
- Sift flour, baking powder and salt together.
- Fold the dry ingredients gently into the egg mixture.
- Stir in melted butter and vanilla.
- Grease the kueh bahulu molds with butter. Spoon batter into each mold.
- Bake at 180°C for 15-18 minutes until deeply golden and a skewer comes out clean. Cool. Eat with tea.
Common questions
Can Kueh Bahulu be made ahead?
Kueh Bahulu is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Kueh Bahulu spicy?
Kueh Bahulu as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Kueh Bahulu vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Kueh Bahulu to make at home?
Kueh Bahulu is approachable for a home cook with basic stove skills — total time about 55 minutes, no special technique required.
Can Kueh Bahulu be scaled up or down?
This recipe is written for 12 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Kueh bahulu is the Brunei celebration sponge cake — found at weddings, Hari Raya and family gatherings. The decorative metal molds give the cakes flower or fish shapes; each Brunei family has its preferred mold. Modern Brunei bakeries sell kueh bahulu commercially.
