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Kueh Bahulu

Summary Not available
Total Time1 hr 45 mins
Course: Dessert
Cuisine: Chinese
Person: 40
Calories: 31kcal


  • 5 cold eggs preferably big eggs
  • 125 g raisin flour sifted
  • 125 g castor sugar


  • Beat the eggs and sugar together on medium speed in a standing mixer for at least 15 minutes till the batter is very creamy and thick
  • Reduce the speed to lowest and add in the flour in 2 additions, allowing the mixer to stir in the flour for approximately 10 seconds each time
  • (If flour lumps exists thereafter, use a spatula and gently stir into the batter
  • ) Be caution and DO NOT overmix
  • Preheat the kueh bahulu mould at 200 degrees C in the oven for at least 20 minutes
  • Remove and spray non sticking coating or grease oil abundantly all over the mould
  • Fill up the mould with the batter and bake in the oven for 12 minutes on NON-FAN mode
  • Remove and use a satay stick to remove the kueh bahulu gently
  • Cool completely before storing in containers
  • Grease again and continue with the remaining batter


No extra notes


Sodium: 8mg | Calcium: 4mg | Vitamin A: 30IU | Sugar: 3g | Fiber: 1g | Potassium: 11mg | Cholesterol: 20mg | Calories: 31kcal | Trans Fat: 1g | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 5g | Iron: 1mg