BAHULU TRADITIONAL

BAHULU TRADITIONAL
(From Y3K Cookbook - My Secret Recipes Series Vol.16 - Snacks from Sibu)

Ingredient A:
½ freshly grated coconut shreds
Some pandan leaves (pounded)

Ingredient B:
140g caster sugar
3 eggs

Ingredient C:
280g low protein flour sieved with
2 tsps double action baking powder
½ tsp pandan essence

Utensil needed:
1 mini sponge cake mould (see picture, with holes)

Method:
1. Combine ingredient (A) together. Add in some water, mix and express out 260ml liquid (coconut milk plus pandan juice).
2. Combine ingredient (B), use your hand to mix until sugar has dissolved to the touch.
3. Mix no.(1) and (2) together. After a through mix, add in ingredient (C). Fold until mixture is free of lumps.
4. Heat mould on top of gas stove. Grease and spoon in no.(3).
5. Cook no.(4) over low heat until the surface bubbles. Cover for couple of minutes until surface is quite dry and well-cooked. Remove and repeat process.

古早小蛋糕 (y3k 食谱专辑系列丛书之十六-诗巫小食)

材料A：
鲜椰丝半粒
班兰叶数片（舂烂）

材料B：
幼糖140克
蛋3粒

材料C：
低筋面粉280克与双倍发粉2茶匙(一起筛过)
班兰香精半茶匙

用具：
小型鸡蛋糕模形1个（有多个小洞）

做法：
1. 材料（A）加入适量水拌匀，挤出260毫升的香兰椰浆。
2. 材料（B）混匀至糖溶化。
3. 将（1）加入（2）拌匀，再加入（C）料拌匀至无颗粒。
4. 煤气炉上烧热模，抹油后舀入（3）。
5. 转小火烧至糕表面起泡泡，加盖数分钟至表面干即熟，取出即可享用。