10 dried chilies
(cut into 1cm slices,
seeded and soaked in
5 red sliced chilies
7 peeled shallots
3 cloves peeled garlic
1 tbsp ground fennel
3 tbsp ground coriander
200g chicken breast meat
(cooked and shredded)
750ml coconut milk
Salt to taste
150g superfine castor sugar
90g all purpose plain flour (sifted)
125ml coconut cream
Filling preparation: Grind dried chilies, red chilies, 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. Add salt to taste. Remove and set aside to
Batter preparation: 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 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 oil.
Fill mould with one-third of plain batter. Bake for 2 to 3 minutes or
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.