Kuih Bahulu – Ji Dan Gao 鸡蛋糕 – Chinese New Year
Kuih Bahulu is a chinese sponge cake and is commonly eaten during Chinese New Year. It is hard and crispy on the outside but soft fluffy on the inside due to the amount of sugar content of these cakes.
It’s one of my childhood’s favorite and they are ridiculously addictive. Today to show you how to make this recipe, I borrowed two traditional tins from one of my friend’s mum as I used to use mini-muffin pans to make these lovely cakes. The most popular traditional tins are these beautiful flower-shaped tins.
Kuih Bahulu (鸡蛋糕)
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- 4 eggs
- 200 grams of sugar
- ½ tsp of vanilla extract
- 135 grams of plain flour
- ¼ tsp. of baking powder
- 1/8 tsp. of salt
- Grease Kuih Bahulu tin well with oil.
- Preheat oven and Kuih Bahulu tin to 200C or 180C fan-forced.
- In your mixing bowl, whisk together eggs, sugar and salt on high speed for about 8 minutes until light and fluffy.
- While it’s going, mix together plain flour and baking powder.
- After 8 minutes, turn your mixer to medium speed and drizzle in vanilla extract.
- Lastly, gradually add in flour mixture until everything is well combined.
- Transfer the mixture into a large piping bag as it will be easier to pipe into the tins.
- Pipe out the mixture into the preheated tins carefully until 90% way up.
- Bake it in the oven for 10 minutes.
- Carefully remove the cakes from the tin using a bamboo skewer. Re-grease and repeat until the batter is finished.
- Let it cool completely before transferring into an air-tight container.
鸡蛋糕 is delicious.
I would like to know if I put half of sugar (100 gram) , what other ingredients should I change, what is it.
Thanks a lot!
Zong Han Chua
Half the recipe will be great! It will not have the crispy outer crust if you add less sugar. 🙂
Thanks for sharing this recipe! It turned out awesome! Super easy to make! I made it in NZ for appreciation night for the New Zealanders there, all of them loved it!:) I have reference your recipe on my blog –> http://www.vivisoon.blogspot.com
Hi, thanks for the recipe and I would like to try it out! May I know is it possible to add lesser sugar for about 150g only? Also, I do not have the kuih bahulu mould, can I use cupcake cups instead? Then what will be the baking temperature? Thanks in advance!
Zong Han Chua
Not to omit too much. You need the high content of sugar to yield you the crispy sugar crust.
Yes, mini one will have the same baking time.
hello, zong han.
tried this recipe with a mini muffin pan and it turned out great!
was wondering if you could share where you bought your kuih bahulu mould from?
thanks in advance! 🙂
Zong Han Chua
I got mine at Phoon Huat. Do call them and ask for stock ava.
For using the mould the first time, make sure to grease it and ‘burn-in’ a coat of non-stick before using it!
Just coat with oil and put it in the oven at 200C for an hour. Then leave overnight before washing and using it.
Hi, is it possible if you take a picture of your mould?
May I know for 1/8 tsp of salt is how much in gram as I don’t have a 1/8 tsp. Thanks in advance.