Recipe Ingredient
- Filling:
- 10 dried chillies (cut into 1cm slices, seeded and soaked in hot water to soften)
- 5 red chillies (sliced)
- 7 shallots (peeled)
- 3 cloves garlic (peeled)
- 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)
- Salt (to taste)
- Batter:
- 5 eggs
- 150g castor (superfine) sugar
- 90g plain (all purpose) flour (sifted)
- 125ml coconut cream (from 400g grated coconut)
- Equipment:
- Bahulu mould
Instructions
- Prepare filling. Grind (process) 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.
- Prepare batter. 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 with upper and lower heating elements at 200°C. Lightly grease mould with a little cooking oil.
- Pour plain batter to fill one-third of mould. Bake for 2 to 3 minutes or until the top has set slightly.
- 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. If you want the top to be slightly browned, place under a grill for the final 3 to 4 minutes.
- Remove from mould and serve.
