This traditional Malaysian cake, known as Kuih Bahulu, is a delightful treat – a miniature, fluffy sponge cake with a subtly sweet flavour. It’s a beloved snack and a staple at celebratory gatherings and open houses. The best part? It's surprisingly easy to make, even without special molds.

The key to a successful Kuih Bahulu lies in the batter. It's a simple blend of eggs, sugar, flour, and baking powder, whisked just enough to combine. Overmixing can lead to a tough cake, so a gentle hand is vital. The ratio of ingredients is crucial - too much flour results in a dense cake, while too little leaves it fragile.

Traditionally, Kuih Bahulu is baked in small, oiled muffin tins or even specially designed clay molds. But you can achieve fantastic results without these! Just make sure your baking surface is well-greased and lightly floured to prevent sticking.

The baking process is where the magic happens. It starts with a high heat to quickly set the outer layer, creating a beautiful golden crust. Then, the heat is lowered to allow the inside to cook through, resulting in that signature fluffy, moist texture. The aroma filling your kitchen as they bake is simply irresistible!

When they've finished baking, the Kuih Bahulu should be a rich golden brown and spring back lightly when touched. The best part is how effortlessly they release from the pan when done correctly - a testament to the gentle handling of the batter and the proper greasing of the baking surface.

Enjoy them warm, fresh from the oven, or store them in an airtight container for later. They're perfect with a cup of tea or coffee, and are sure to become a family favourite. They』re truly a little piece of Malaysian comfort food!