‘Mak Cik Bon’ maintains traditional way of making ‘bahulu’

KANGAR, May 1 (Bernama) —  ‘Kuih bahulu kampung’ or ‘bahulu cermai’, essential delicacy for the Aidilfitri and Aidiladha celebrations, is far wanted due to its style, which is in contrast to these bought in supermarkets.

Che Ambon Ahmad, 85, who’s affectionately often known as ‘mak cik Bon’, stated that each Aidilfitri and Aidiladha celebration, she would produce 100 to 200 items of bahulu.

“I baked bahulu utilizing coconut husk due to the aromatic aroma and extra scrumptious than the store-bought ones. 

“I really feel joyful after I see my kids and grandchildren consuming bahulu that I baked myself,” she advised Bernama right here just lately.

Che Ambon stated she had been making bahulu for the reason that age of 12 and the method was not simple.

The mom of three stated the one components wanted had been rooster eggs, granulated sugar which had been overwhelmed till fluffy after which combined with flour. 

“Put the mixture into a brass mould before baking it for about three minutes,” she added.



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