Being said, the taste is not the same as traditional bahulu and the texture is spongy.
The end result is a fairly sweet cake that can be paired with your favourite spreads from strawberry jam to kaya.
Traditionally, they were baked in a copper mould over charcoal fire with a lid covered and charcoal on the lid , which took a long time to cook.
Reminder: This will help preventing batter from deflating fast.
Lightly grease the mould to prevent the kuih from sticking and heat up the mould for 5 minutes.
Place the tin on a cooling rack for 5 minutes then remove cakes and allow them to finish cooling on the rack.