Bahulu Elegance

Warm milk and butter in a pot, then add in flour and cook until it forms a paste.

Remove from heat, add in the egg mixture, and blend well.

Fold in French meringue (medium peak).

Spread into a 60cm x 40cm tray and bake at 170°C for around 18 minutes.

Cook the sugar and Gula Melaka (palm sugar) to 135°C to 140°C, then deglaze with warm milk.

Add the egg yolks, salt, and cornstarch, and cook it until it reaches the consistency like a pastry cream. 

When the pastry cream reaches 35°C, blend in the butter and pandan essence.

First, toast desiccated coconut at 180°C for 20 minutes, then at 200°C for 10 minutes. Infuse the toasted coconut with coconut puree for 24 hours.

Warm up the puree and add in the gelatine mass

Make a Swiss meringue, heating it to 65°C.

Lastly, cool the mixture down to 30°C, then fold in whipped cream followed by the meringue.