Ingredients Filling: - 10 dried chillies (cut into 1cm slices, seeded and soaked in hot water to soften)
- 5 red chillies (sliced)
- 7 shallots.
- 3 cloves garlic.
- 1 tbsp ground fennel
- 3 tbsp ground coriander
- 200g chicken breast meat (cooked and shredded)
- 750ml coconut milk (from 600g grated coconut and sufficient water) or pre-packaged cartons
- Salt (to taste)
Batter: - 5 eggs
- 150g castor sugar
- 90g plain sifted (all purpose) flour.
- 125ml coconut cream (from 400g grated coconut) or a pre-packaged supply
Equipment: Method Filling. - Grind dried chillies, red chillies, shallots, garlic, ground fennel and ground coriander into a smooth paste.
- Combine paste, shredded chicken and coconut milk in a pan.
- Stir over medium heat until quite dry. Season with salt. Then remove and set aside to cool.
Batter & Cooking: - Whisk eggs and sugar until pale. Add flour and mix to a smooth batter.
- Divide batter into two portions. Add coconut cream to one portion and stir well (for the top of the sponge cake) and leave the other portion plain.
- Place bahulu mould in a preheated oven at 200°C. or as traditionally done over a low charcoal burner.
- Lightly grease mould with a little cooking oil, butter or ghee.
- Pour plain batter to fill one-third of mould. Cook for 2 to 3 minutes or until slightly set.
- Spoon filling onto surface and pour in coconut milk batter, filling mould almost to the brim.
- Return mould to the oven and bake for 15-20 minutes or until cooked. You can brown the top by placing under a griller for a minute or two.
- Remove from mould and serve.
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