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Pulut hitam is a type of sweet dessert soup, that is made from black glutinous rice. The rice grains are boiled into soft porridge, before adding sugar and thick coconut milk.
This is a very popular dessert in the South-East Asia, which is usually eaten warm.
若想阅读中文版本，请在网页的右边 “Google Translate” 点击选择 中文简体 (Chinese Simplified）或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的，所以如果有疑问都可以问哦！
It may not be easy to find black glutinous rice flour locally. I bought mine from Bake King.
Just like the Pulut hitam dessert, this chiffon cake has the unique nutty flavor from the black glutinous rice. I also love the slight chewiness from this flour!
For a closer taste to pulut hitam, be sure to use coconut milk and coconut oil. I am also using Prima’s superfine wholegrain flour here due to my gestational diabetes. You can simply use cake or plain flour, like the original recipe does.
A unique nutty flavored chiffon cake from the black glutinous rice flour. The unique flavor is further developed with the thick coconut milk and coconut oil used in the recipe. A truly South-East Asian treat!
- 6 egg yolks
- 90 ml coconut milk
- 30 ml coconut oil
- Pinch of salt
- 40 g Prima superfine wholegrain flour (Original recipe uses cake flour)
- 70 g black glutinous rice flour
- 6 egg whites
- 55 g coconut sugar (Original recipe uses 85g caster sugar)
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In a large mixing bowl, add in egg yolks, coconut milk and oil. Whisk well.
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Sift in flour, black glutinous rice flour and salt into the egg yolk batter. Mix well and set aside.
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In another mixing bowl, beat the egg whites till frothy like bubble bath. Gradually add in sugar in 3 batches. Beat on medium high speed until nearly stiff peaks (peak should be slightly slanting with a firm hook. When you overturn the mixing bowl, the meringue will not fall out of the bowl).
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Take 1/3 of the egg white meringue, mix into the egg yolk batter using your whisk, in a gentle cutting motion, while rotating the bowl.
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Fold in another 1/3 of the meringue using a spatula gently while rotating the bowl. Continue to fold in remaining meringue.
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Pour the batter into 8" chiffon tube pan from a little height. Shake the pan gently against your counter top to smooth out the top of the batter.
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Bake in preheated oven 160C for about 60-70 mins. If you are not sure if it's well baked, you can bake longer (around 70 mins) as chiffon cakes are better baked longer than underbaked.
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Remove pan from oven once baked. Invert to cool completely before removing the cake from the pan.
Recipe adapted from Mimi Bakery House. This makes an 8" cake.
I am using coconut sugar because of my gestational diabetes. Coconut sugar has lower GI, which can be used interchangeably with caster/brown sugar.
I have also reduced the sugar drastically, so the cake tastes just nicely sweetened. For more well-received taste, you can use 80-85g sugar.
Temperature depends on oven. My oven tends to be a little too hot, so I usually adjust 10C lesser than on recipe, so I have baked this chiffon cake at 150C for 70 mins. Please adjust the temperature according to your oven 🙂
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