How To Make Baulo Delicacy – Native food in Zamboanga
There are many Tausug delicacies that you can enjoy once you travel Sulu. In Jolo for instance, once you walk along the street near Jolo market, you’ll be surprised with many ready to eat food, and one of those is the bang-bang Sug that we call baulo.
With the strong influence of Southeast Asian country like Malaysia, knowing that it is just 482.77 km away from Sulu, we have adapted (mostly) of their traditional delicacies and merged them into our cuisine. Example is the bahulu or baulo that became popular among many tourists who travel to Sulu.
Baulo is actually one of their choices best for pasalubong. Its soft, mouthwatering and dry texture goes really well inside your mouth, feeling every bite particularly if it is matched with Tausug native coffee (kahawa sug.)
Why I love baulo
In our house, my mother usually prepares us baulo for breakfast and snack. In different occasions or festive seasons like Hari Raya, baulo is always present and serves as the main course that people are always looking for. Some also prepare it in Chinese New Year because of it’s various and customized shapes that they believed invites luck.
Once I visited my grandmother to attend maulod (one of the traditional occasions of Muslims) and I saw her making baulo which I found challenging because it requires a lot of time and hard work. I can say, if you’re not patient in making it, you’ll fail to have a perfect and delicious one. As for my grandmother, since she learned it from her mother, she’s perfect enough in making baulo in a traditional way and proudly shares them.
Here’s how to make baulo I learned from grandma
I bet some especially those who are not native of Mindanao, wondering how to make baulo. If you’re planning to make baulo for yourself, follow these simple steps and the ingredients you need:
- At least 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. desiccated coconut
3 Simple steps on how to make baulo
- Beat the eggs (with an electric hand mixer because today we are high-tech, lols) 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 desiccated coconut. Grease the baulo molds and fill up to the surface level.
- Bake in preheated oven at 375 degrees 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.
My childhood favorite, and I still love it. Growing up in a province like Sulu is one thing that I can be proud of. Aside from having unique culture, tradition and fascinating natural wonders, food like baulo, as simple as it seems- makes people happy.
*This article was written by Alinazar Lahid – a regular content contributor of Yalah Zamboanga! He writes from the local point of Sulu. Follow more interesting features from Ali in his next adventures in the southern part of Zamboanga Peninsula.Sponsored: