Making kuih bahulu the traditional way

An act of love: Mak Cik Bon baking this tedious delicacy for her children and grandchildren.

KANGAR: “Kuih bahulu kampung” or “bahulu cermai”, a must-have delicacy for Hari Raya, is much sought after because of its taste.

Che Ambon Ahmad, 85, affectionately known as Mak Cik Bon, said every Hari Raya, she would make 100 to 200 pieces of bahulu.

“I bake bahulu using coconut husks because of the fragrant aroma and it is much more delicious than the ones bought in the stores.

“I feel happy when I see my children and grandchildren eating bahulu that I baked myself,” she told Bernama.

Che Ambon said she had been making bahulu since the age of 12 and the process was not easy.

The mother of three said the only ingredients needed were chicken eggs and granulated sugar which must be beaten until fluffy then mixed with flour.

“Put the mixture into a brass mould before baking it for about three minutes,” she added.