Started their business in 2018, Bahulu Arang produces bahulu cake using the traditional baking methods that have been commercialized nowadays.
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To keep the Malay heritage that's remained until now, the owner uses charcoal as a substitute for the oven in making his bahulu cake. He also follows the recipes taken from the 60s and using sand in the process of baking bahulu cake to ensure its authenticity.
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The owner collected around 300 unit of different copper mouldings from all over Malaysia in the past six years.
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Available in original, mix, and fruity flavours, the taste and aroma are different from the modern bahulu cake. It is soft inside and crispy on the outer layer, very suitable to eat with a cup of coffee or tea.
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