Print Recipe

Pulut Hitam Ogura

makes an 8-9 inch pan
Author: Sharon of Delishar.com

Ingredients

  • 6 eggs separated (60g Each)
  • 1 whole egg
  • 65 g coconut oil melted or corn oil
  • 80 g coconut milk
  • 70 g sugar
  • 1/2 tsp vanilla bean paste / vanilla extract
  • 1/2 tsp pandan paste
  • 65 g black glutinous rice flour available at bake king
  • 1/4 tsp cream of tar tar optional
  • Black gel colouring optional
  • 1/4 tsp salt

Instructions

  • Preheat oven to 160C.
  • Line bottom of pan with parchment paper.
  • Prepare oven for steam baking as shown above.
  • In a large bowl, beat the egg yolk, one whole egg together, and drizzle oil while beating.
  • Then continue beating and drizzle in milk, vanilla paste, pandan paste, and colouring gel if using.
  • Mix salt into rice flour.
  • Sieve into yolk batter and mix until combined.
  • Beat the egg whites together with cream of tar tar.
  • When whites turn foamy, slowly add in sugar while beating.
  • Until you get firm peaks.
  • Add 1/3 of the meringue into your yolk batter, and fold it in.
  • Then fold in the rest of the meringue.
  • Be sure not to deflate your batter.
  • I like to use a balloon whisk to fold, but you can use a spatula if you prefer.
  • Pour batter into prepared pan.
  • Give it a few taps on your kitchen top to get rid of large air bubbles.
  • Steam bake for 10 mins on 160C then 50-55 mins on 130C.
  • Or until skewer comes out clean.
  • Invert immediately to cool for 5-10 minutes.
  • Then use a knife to release the cake from the sides of the pan.
  • Invert to unmould, and carefully peel off the baking paper.
  • Allow to cool completely before cutting.