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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.
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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)
In a large mixing bowl, add in egg yolks, coconut milk and oil. Whisk well.
Sift in flour, black glutinous rice flour and salt into the egg yolk batter. Mix well and set aside.
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).
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.
Fold in another 1/3 of the meringue using a spatula gently while rotating the bowl. Continue to fold in remaining meringue.
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.
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.
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 🙂