IPOH: The aroma of freshly baked kuih bahulu fills a small bakery here, where entrepreneur Norashimah Mohamed Ibrahim has been busy preparing the traditional delicacy, which remains a festive favourite.
Bahulu, a sponge-like cake baked in moulds, has become one of the most sought-after items at her shop during the festive season.
“Among our popular kuih for Raya are bahulu, kuih bakar, semprit, kuih kapit, kuih loyang and kuih karas.
“But bahulu is particularly special. It has a short shelf life; the preparation is quite challenging, making it a limited edition (treat)!” she quipped.
According to Norashimah, 39, preparing this sweet treat demands both patience and precision, as the batter must be carefully baked in heated moulds and closely monitored throughout the process.
“One batch takes about an hour to prepare. It can produce around six trays, so in one batch we can make about 300 bahulu.
“With Ramadan currently upon us and Hari Raya fast approaching, I typically prepare between seven and eight batches each day. My work begins at around 10am and continues until about 10pm,” she said.
Her bakery, located in Meru Raya near here, gives customers the opportunity to watch the kuih being baked and enjoy it while it is still warm.
She said the baking process is labour-intensive, as the moulds must remain hot and cannot be left unattended.
“You have to stand near the oven and keep watching the temperature. If the mould cools down, the batter will stick and it will not turn out well,” she said.
Each mould, she explained, requires 10 minutes in the oven before the bahulu can be removed. The moulds are then promptly prepared for the next batch.
“Bahulu is not easy to make. Not everyone can do it because you have to control the heat and handle the moulds carefully.”
Norashimah said the demand for the kuih increases significantly during the festive period.
“This is our peak season. During Raya, many people want traditional kuih like bahulu, so this is the time when we get the most orders,” she said.
Norashimah has already received around 200 container orders ahead of Hari Raya, though their production will be done only closer to the celebration to ensure freshness.
Bahulu typically lasts for about three weeks when stored properly, she said.
Norashimah learnt the skill from her husband in 2011, who inherited the knowledge from his mother.
Norashimah, a mother of seven children aged between six and 21, manages the shop with the assistance of five workers.
While the bakery produces various Raya cookies throughout the year, the traditional bahulu remains one of the highlights for customers seeking a taste of nostalgia during the festive season.
