Malaysian Kuih Bahulu-Style Rice Cakes with Black Pepper

About This Recipe

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.

Ingredients

Serves 6

• 3eggs
• 100 gsugar
• 100 grice flour
• 1 tbspcornstarch
• 1 tspfreshly cracked black pepper
• 0.25 tspsalt
• 1 tbspmelted butter
• 1 tspoil(for greasing molds)

Instructions

1. 1

   Preheat the oven

   Preheat oven to 180°C (350°F). Grease small mini muffin or kuih bahulu molds.

2. 2

   Whisk eggs and sugar

   Whisk eggs and sugar together using an electric mixer for 8-10 minutes until pale, thick, and tripled in volume.

3. 3

   Fold in dry ingredients

   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.

4. 4

   Add butter

   Gently fold in melted butter until just combined.

5. 5

   Fill the molds

   Spoon batter into the prepared molds, filling about two-thirds full.

6. 6

   Bake

   Bake 12-15 minutes until golden and a toothpick comes out clean. Let cool slightly before unmolding.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions