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.