halal recipes

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.