Kueh Bahulu are dainty little cakes that are crusty on the outside and fluffy inside. This is another goodie that I normally made for the Chinese New Year celebration.
These cakes are similar to Madeleines, some call them Asian Madeleines.
Kueh Bahulu are actually little sponge cakes traditionally baked in special brass moulds over hot charcoal. The taste is difficult to replicate using modern oven.
They are very crispy when freshly out of the oven but will turn soft after they are cooled down. It is best to consume them while fresh. However, we can always toast them lightly in the oven to crisp them before eating.
Pot To Plate 