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Black Glutinous Rice Chiffon Cake

Sharon of Delishar
Makes a 17cm cake


  • 78 g black glutinous rice flour Available at Bake King
  • 3 large egg yolks
  • 15 g caster sugar
  • 25 g corn oil
  • 70 g coconut milk I used low-fat
  • pinch of salt
  • 1/2 tsp vanilla extract
  • 1/2 tsp pandan extract/paste
  • 1/3 tsp charcoal powder for colour or a little black gel colouring optional
  • 4 egg whites
  • 1/4 tsp cream of tar tar
  • 55 g castor sugar


  • Preheat oven to 160C.
  • Beat egg yolk and sugar until pale yellow, and sugar dissolved.
  • Add pandan paste, vanilla extract, salt, corn oil, and coconut milk into egg yolk mixture.
  • Mix until combined.
  • Sieve in black glutinous rice flour, and mix until no trace of flour found.
  • In a clean mixing bowl, add cream of tar tar and egg whites.
  • Beat egg whites until bubbly, and gradually add sugar while beating.
  • Beat until you get stiff peaks.
  • Fold in 1/3 of the meringue.
  • I like to use a balloon whisk, but you can use a spatula or your hands.
  • Fold in the rest of the meringue until combined.
  • Pour batter slowly into UNGREASED chiffon pan, this helps to minimize large air bubbles.
  • Drop pan on countertop a few times to get rid of big air bubbles.
  • Bake for 20 minutes at 160C, reduce oven temp to 150C and bake for another 20 minutes
  • Then reduce temp to 140C and bake for 10-20 minutes until cake springs back, and skewer comes out clean.
  • Invert to cool immediately, un-mould by hand when completely cooled.