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This yuzu honey huih bahulu is a modern twist on a beloved classic Southeast Asian local snack. These delicate, golden sponge cakes — baked in intricately carved moulds and enjoyed during festive seasons like Hari Raya and Chinese New Year — carry the warmth of tradition in every bite. And yuzu honey just upped the game for these cakes.
What is yuzu honey kuih bahulu
Yuzu is a citrus fruit grown mainly in East Asia. Taste somewhat like between a lemon, mandarin, and grapefruit, yuzu has a refreshing aroma. Yuzu honey originated from Korea and is commonly added to water to make cold or hot tea. I love the taste of yuzu honey so much that it’s always a staple in my fridge and I have used it for fillings in mooncakes, yuzu honey butter cookies, thumbprint cookies, salad dressing such as abalone carpaccio with yuzu honey dressing.
In this recipe, the yuzu honey is added as a filling in the cake batter. Once baked, the honey might be diffused into the cake batter. To enjoy more of this yuzu honey, you can add on more to the cake to enjoy with a cup of tea or coffee.
Watch how to make kuih bahulu on YouTube
Tips on making kuih bahulu
This recipe is adapted from the plain kueh bahulu recipe.
- The cake mould needs to be greased and heated before pouring in the cake batter. It’s important not to wipe off any excess oil that might appear in the cake mould. There needs to have enough grease in the mould cavity so the cake will have a crispy crust and it also prevents the cake from sticking to the mould.
- You can use the same mould to bake again, just make sure you grease and heat the mould again before pouring in the cake batter.
- Flavours can be added to the plain kueh bahulu recipe, such as pandan coconut. Kuih bahulu tend to be drier in texture, so I added vegetable oil and whipping cream for a more moist cake. If you do not have whipping cream, you can use more vegetable oil.
- Ingredients should be at room temperature, such as eggs and the whipping cream.
- I usually use cake flour for cookies and cakes as I find that it produces more tender cookies and cakes. You can also use plain flour instead of cake flour.
Storage tips for yuzu honey kuih bahulu
These yuzu honey bahulu cakes are best enjoyed fresh. They should be stored in an airtight container, at room temperature and it can last for about 7 days.
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Yuzu Honey Kuih Bahulu 柚子蜜鸡蛋糕
Detailed Step-by-Step Video
Ingredients
- 70 g cake flour, or plain flour
- 60 g stevia sweetener, optional to increase to 90g
- 1 tsp vanilla extract
- ½ tsp baking powder
- ⅛ tsp salt
- 2 large eggs, room temperature
- 1 tbsp whipping cream, room temperature
- 1 tbsp vegetable oil, or melted butter
- yuzu honey, about 4-5 tbsp
- vegetable oil , for greasing the mould
Instructions
- Grease the mould generously with some 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 salt. Use a spatula to fold to combine the ingredients carefully until no signs of flour.Then add 1 tbsp vegetable oil and 1 tbsp whipping cream and 1 tsp vanilla extract and mix with spatula. Take note not to over mix.
- Transfer the batter into a piping bag. Note: This step is optional but will be less messy than using a scoop to transfer the batter into the mould.
- Remove the mould from the oven. Then add the cake batter into the mould cavity, filling it to 50% full. Add 1 tbsp yuzu honey onto the batter, then fill the mould with more cake batter, filling it to about 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.
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