Is a classic delicacy of Tausug adapted from Malaysian cuisine. They call it bahulu, baulo or baolo. The taste is slightly similar to french madeleines but with a twist.
To make it authentic, you can add Royal Tru Orange or Fruit Juice to give it a slight kick of fruity flavor. Use coconut milk with dessicated coconut in addition to the batter. And to make it authentic you need to use their traditional moulds and cook it in Pugon (traditional oven).
- 3 eggs
- 1 cup sugar
- 1 1/2 cup flour (sifted)
- 1 teaspoon vanilla essence
- 1/4 cup royal true orange
- 1/4 teaspoon bicarbonate of soda
- 2 tablespoons cooking oil
- 2 tbsp dessicated coconut
- Beat the eggs with an electric hand-mixer until frothy and then add sugar. Continue to beat until the sugar is well dissolved and the mixture becomes sticky.
- Add in the vanilla essence and fold in the flour gradually and then add in the cooking oil/butter and the royal true orange. Continue to beat the batter with the hand-mixer until well-blended.
- Fold in the dessicated coconut.
- Grease the baulo moulds and fill up to the surface level.
- Bake in preheated oven at 375 degree Fahrenheit for about 15 minutes or until golden brown.
- Remove baulo from the moulds and cool on wire racks. Dust with powdered sugar, if desired.
Credits to: m.facebook.com/happybakerszambo