Healthy Gourmet Burgers
(July-August 2008)
|
| more... |
|
|
|
| 18/11/2003 |
|
Bahulu Berayam / Engkak (Savoury Sponge With Chicken) Recipe by Norzailina Nordin
|
|
|
 |
| |
|
Also known as Engkak, this snack is often prepared for royalty in Pahang, Perak and Kedah and on special occasions such as wedding celebrations.
Ingredients
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
Method
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.
|
 |
|
|
|
