Pulut Hitam Chiffon Cake (Black Glutinous Rice Chiffon Cake)

Pulut Hitam is one of my favourite dessert. I love the distinct taste of the sticky black glutinous rice and rich flavour of coconut milk. I lose self-control when it comes to this particular dessert.

When my friend, Sharron, passed me a packet of black glutinous rice flour. I knew I have to make myself some pulut hitam chiffon cake. I love how the flavours played out with this cake as it does taste a lot like pulut hitam. I adapted the recipe from a trusted source, one of the queens of Chiffons: Phay Shing from Loving Creation 4 You. It was pretty simple to make, the baking and cooling time was the longest.

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Preheat oven to 160C.

Separate the eggs, add egg yolks and sugar in a mixing bowl.

Beat until pale yellow, and sugar dissolved.

Add pandan paste, vanilla extract, salt, corn oil, and coconut milk.

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 until cake springs back, and skewer comes out clean.

Black Glutinous Rice Chiffon Cake

Sharon of Delishar

Makes a 17cm cake

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Ingredients

  

• 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

Instructions

 

• 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.

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