© This creative image is used with the kind permission of 
Rotkappchen Rodriguez




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:
  • Bahulu mould
Method
Filling.
  1. Grind dried chillies, red chillies, shallots, garlic, ground fennel and ground coriander into a smooth paste.
  2. Combine paste, shredded chicken and coconut milk in a pan.
  3. Stir over medium heat until quite dry. Season with salt. Then remove and set aside to cool.
Batter and Cooking:
  1. Whisk eggs and sugar until pale. Add flour and mix to a smooth batter.
  2. 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.
  3. Place bahulu mould in a preheated oven  at 200°C. or as traditionally done over a low charcoal burner. 
  4. Lightly grease mould with a little cooking oil, butter or ghee.
  5. Pour plain batter to fill one-third of mould. Cook for 2 to 3 minutes or until  slightly set.
  6. Spoon filling onto surface and pour in coconut milk batter, filling mould almost to the brim.
  7. 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).
  8. Remove from mould and serve.