Kueh Bolu (Kuih Bahulu) Recipe – Traditional Nyonya Spongy Egg Cake

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This is a classic light and fluffy Nyonya/Malay sponge cake — often baked in special bahulu moulds for that signature shape.

Kueh Bolu, also known as Kuih Bahulu, is a traditional Nyonya/Malay sponge cake that’s light, fluffy, and fragrant. Made with simple ingredients — mainly eggs, sugar, and flour — these small oval cakes have a soft, spongy texture with a slightly crisp exterior.

Often baked in special bahulu moulds, they are perfect for festive occasions (Hari Raya, Chinese New Year, weddings) or as an everyday snack with coffee or tea.

In the olden days, a brass mould with a cover for hot charcoal to be placed on top, was used to make this kueh. The charcoal baked kueh baulu texture/taste was so unique that it is difficult to replicate it using the modern convection oven.

For convenience sake and for the benefit of the majority, I’m using an oven though I still have an old brass mould handed down from my wife’s family.Watch my step-by-step video tutorial below:

Watch my step-by-step video tutorial below:

Please click Image and YouTube Link below to view Video Tutorial:

YouTube Link: https://youtu.be/goYH6gcAFv4

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Kueh Bolu (Kueh Bahulu)
Prep Time
30 mins
Cook Time
18 mins
 

Makes about 40–50 small bahulu (depending on mould size)

Course: Dessert, Snack
Cuisine: Peranakan
Servings: 40 Makes about 40–50 small bahulu (depending on mould size)
Author: Shiokman Eddie
Ingredients
  • 12 large eggs separate yolks from whites
  • 360 g self-raising flour with ½ tsp salt optional
  • 360 g sugar
  • 90 g cooking oil or melted butter
  • 3 tsp vanilla extract
Instructions
Prepare the batter
  1. Whisk 12 egg whites in a mixing bowl
  2. Add 180g sugar and continue to whisk
  3. Whisk at high speed until it turns fluffy
  4. Remove meringue from mixing bowl and add 12 egg yolks into the bowl
  5. Add the remaining 180g sugar
  6. Whisk at medium speed until sugar dissolves
  7. Slowly pour in 90g cooking oil
  8. Add the meringue into the egg yolk mixture
  9. Mix at low speed
  10. Add 3 tsp vanilla extract
  11. Slowly add 360g self-raising flour with salt and mix at low speed
Prepare the moulds
  1. Lightly grease the cavity of each mould with oil or melted butter
  2. Heat up the empty greased moulds for 5 mins in a pre-heated oven at 180C
  3. Remove hot moulds from oven and pour batter about 3/4 full into each cavity
Baking
  1. Bake in oven at 180C for 10 mins or until golden brown
  2. After taking out from oven, set aside for about 5 mins before removing kueh from moulds
Recipe Notes

Pro Tips & Notes

  • Traditional bahulu moulds give the best authentic shape, but you can use mini muffin tins as substitute.
  • Store in an airtight container at room temperature for 2–3 days. They stay soft longer than most Western sponge cakes

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