Savory Sponge With Chicken (Bahulu Berayam)

Ingredients

Filling
10 dried chilies

 (cut into 1cm slices,

   seeded and soaked in

   hot water to soften)
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

Batter
5 eggs
150g superfine castor sugar
90g all purpose plain flour (sifted)
125ml coconut cream

Equipment
Bahulu mould

Method
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 cool.

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 200C. Lightly grease mould with oil.

Fill mould with one-third of plain batter. Bake for 2 to 3 minutes or until cooked.

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.

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