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Kuih bahulu, the beloved Southeast Asian mini egg sponge cake, is usually known for its light, eggy texture and subtle sweetness. Adapted from this Kueh Bahulu recipe, this pandan coconut version takes this nostalgic treat up a notch by infusing the batter with fresh pandan coconut milk. The result is a beautifully green‑tinged, aromatic kuih that smells like pandan and tastes like coconut, yet still bakes up soft and springy in the traditional moulds.
Watch how to make pandan coconut kuih bahulu on YouTube
Tips on making the perfect pandan coconut kuih bahulu
- Keep all ingredients at room temperature — eggs and coconut cream especially — as this makes mixing smoother and more even.
- For the flour, I used cake flour, which gives a finer, more tender crumb thanks to its lower protein content, though plain flour works just as well.
- Kuih bahulu can sometimes turn out a little dry in texture. I deviated from the original recipe which only uses eggs, sugar and flour. So the cake is not so dry, since there’s some coconut cream added to the cake.
- You can also get creative with flavours such as yuzu, rose jam (I used some that I bought from Yunnan, China!), or a hint of vanilla extract all work beautifully. That said, the original version has its own charm — simple and delicate.
- Use fresh pandan leaves instead of pandan extract. The fresh pandan leaves when blended together with coconut milk, fills the whole kitchen with this wonderful fresh aroma.
- Before baking, make sure the moulds are well-greased and preheated. They may look overly oily at first, but don’t wipe off the excess — this is key. The oil not only helps form a crisp, golden crust but also ensures the cakes release easily without tearing. If the mould isn’t greased or heated properly, the cake surface can turn out rough or “hairy” as bits stick to the sides. After each batch of baking, you can reuse the same moulds, but be sure to re-grease and reheat them before refilling with the cake batter.
How to store the pandan coconut kuih bahulu
You can store the pandan coconut kuih bahulu cake in an airtight container, at room temperature. It can last for about 5 days if stored properly. And of course this cake is best enjoyed fresh. Take note because there’s coconut added to the cake, it should not be kept for too long. I also wouldn’t recommend storing in the fridge as cakes tend to dry out and becomes harder.
Pin now, bake later
Pandan Coconut Kuih Bahulu (Refined Sugar-Free) 斑斓椰香鸡蛋糕
Soft, fluffy and fragrant pandan coconut kuih bahulu with a delicate green hue and rich coconut aroma—each bite brings nostalgic sweetness and a hint of the earthy pandan, perfect with tea or coffee.
Print Pin RateServings: 21 cakes
Calories: 90kcal
Detailed Step-by-Step Video
Ingredients
- 2 large eggs, room temperature
- 60 g stevia sweetener
- 70 g cake flour, or plain flour
- ½ tsp baking powder
- ⅛ tsp fine salt
- 3-5 pandan leaves, washed
- 2 tbsp fresh coconut milk
- vegetable oil, for greasing the mould
Instructions
- Cut 3-5 pandan leaves into smaller pieces, about an inch. Add 2 tbsp fresh coconut milk to the pandan leaves and blend well with a blender.Sieve the pandan coconut mixture. Discard the pandan pulp.
- Grease the mould generously with vegetable oil.
- Pre-heat the oven at 180C or 356F with top and bottom heat setting with fan. Heat the mould in the oven.
- Use food mixer with whisk attachment, mix 2 large eggs and 60 g stevia sweetener, and beat at high speed until ribbon stage. This takes about 4-5 minutes.Note: The egg mixture will thicken, and the mixture will fall off the whisk in thick trails.
- Sift in 70 g cake flour, 1/2 tsp baking powder, and 1/8 tsp fine salt. Use a spatula to fold to combine the ingredients carefully until no signs of flour.
- Add 2 tbsp of the pandan coconut mixture into the cake batter and mix well with a spatula. Take care not to over mix.
- Remove the mould from the oven. Then add the cake batter into the mould cavity, filling it to 95% full.
- Immediately place the mould in the oven and bake at 180C or 356F for about 10+/- min until golden brown. The timing depends on the size of the mould.
- Once baked, demould the cake by using a stick or chopstick and 'flip' the cake out of each mould cavity.Note: You can use the same mould to continue baking, just ensure to grease and heat the mould before adding the cake batter.
- Let it cool completely on a cooling rack.Best enjoyed the next day, so as to let the flavours develop.
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