Small, golden Malaysian rice flour cakes with a savory black pepper twist on the classic sweet snack.
Kuih bahulu are traditional Malaysian sponge cakes, typically baked in small fish or flower-shaped molds, light and slightly eggy, usually eaten as a sweet teatime snack especially during festive seasons like Hari Raya. This version reworks the base into a savory rice-cake format with a generous hit of black pepper, a departure from the usual sweetness that plays well as a snack alongside tea or coffee. The technique for good kuih bahulu-style cakes is whisking the eggs and sugar until properly light and airy, which is the main source of the cake's rise since it typically uses minimal or no chemical leavening. Using rice flour instead of wheat flour, as done in many traditional versions, gives a slightly different, more delicate crumb than a standard sponge cake. Served warm or at room temperature, these savory black pepper rice cakes take a traditional Malaysian sweet snack format and shift it into a peppery, appealing teatime alternative.
Serves 6
Preheat oven to 180°C (350°F). Grease small mini muffin or kuih bahulu molds.
Whisk eggs and sugar together using an electric mixer for 8-10 minutes until pale, thick, and tripled in volume.
Sift rice flour and cornstarch over the egg mixture along with black pepper and salt. Fold gently in stages, being careful not to deflate the batter.
Gently fold in melted butter until just combined.
Spoon batter into the prepared molds, filling about two-thirds full.
Bake 12-15 minutes until golden and a toothpick comes out clean. Let cool slightly before unmolding.
Whisk the eggs and sugar for the full time -- this is the primary leavening for the cake, so don't rush it.
Fold in the dry ingredients gently to preserve the air you've whisked in, which is what gives the cake its light texture.
Use freshly cracked black pepper rather than pre-ground for a sharper, more noticeable peppery flavor.
Skip the black pepper for the traditional sweet version of kuih bahulu.
Add a pinch of pandan extract for color and aroma alongside or instead of pepper.
Use a regular mini muffin tin if traditional molds aren't available.
Store in an airtight container at room temperature for up to 3 days; they're best eaten within the first day or two while freshest.
Kuih bahulu are a traditional Malay sponge cake, commonly baked in decorative molds and especially popular during festive occasions like Hari Raya, reflecting Malay baking traditions that emphasize whisked-egg leavening over chemical rising agents.
Yes, though the texture will be slightly denser and less delicate than the traditional rice flour version.
The eggs and sugar likely weren't whisked long enough, or the dry ingredients were folded in too roughly, deflating the batter.
A mini muffin tin works well as a substitute for traditional kuih bahulu molds.
Per serving (355g / 12.5 oz) · 6 servings total
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