2 days ago
- Business
- Free Malaysia Today
Couple's cute and colourful kuih bahulu a hit with customers
Kuih bahulu, the classic Malay sponge cake, has been reimagined with these these vibrant and eye-catching designs. (Bahulu dan Kerepek Warisan Che Yang Facebook pic)
LUMUT : Without diminishing its flavour and heritage value, husband-and-wife team Shabir Hafidz Arshad and Nor Fazenda Ahmad Fadzli have reimagined kuih bahulu, the humble Malay sponge cake, with modern interpretations.
The couple, who run Bahulu dan Kerepek Warisan Che Yang, offers uniquely shaped and coloured bahulu for their customers, who enjoy them on their own or often include them as part of wedding gifts or souvenirs.
Shabir, 37, and Nor Fazenda, 35, started their bahulu business in 2018. A year later, they were inspired to elevate it beyond its traditional form to position it on par with other modern food products.
Traditionally shaped like flowers or fish, their bahulu comes in shapes such as roses, tulips, pineapples and corn, and in vibrant colours.
'We try to adapt the shapes based on customer requests as well as our own ideas. The feedback has been very positive. Our customers praise the taste and are happy that the bahulu lasts longer, even with the added colouring.
'They're also happy to give our bahulu away as gifts, wedding offerings or bouquets because they say they are beautiful, neatly done and attractively packaged,' Nor Fazenda told Bernama at their baking premises in Kampung Sungai Tiram, Sitiawan.
Shabir and Nor Fazenda are the founders of Bahulu dan Kerepek Warisan Che Yang. (Bernama pic)
Among their bestsellers are the eye-catching bahulu bouquets for gifting and celebrations such as weddings. Prices range from as low as RM1 per bahulu to RM100 for gift or wedding packages.
Due to their delicate nature, however, the 'special' bahulu cannot be sent via courier and is only available for pickup or local delivery. The classic bahulu, on the other hand, can be shipped across the country, including to Sabah and Sarawak.
According to Shabir and Nor Fazenda, they have even received orders from as far away as Australia and Scotland.
Shabir, meanwhile, said their bahulu is made using special moulds bought online or sourced from crockery shops or antique markets.
'While we use modern appliances like electric mixers and ovens, we preserve my mother's original bahulu recipe, which is free from preservatives or flavourings,' said Shabir, whose late mother Siti Aminah Awang had made traditional bahulu for over 30 years.
These bahulu bouquets are popular as gifts or wedding offerings. (Bahulu dan Kerepek Warisan Che Yang Facebook pic)
Despite using just three basic ingredients – eggs, sugar and wheat flour – he said bahulu preparation requires precision, experience and patience to maintain the quality and texture.
Each month, they use around 70kg of sugar and flour, and about 800 eggs. The numbers triple during school holidays and festive seasons.
Their business generates a monthly profit of up to RM6,000, and between RM10,000 and RM15,000 during Ramadan and Hari Raya.
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