Pulut Hitam Chiffon Cake 黑糯米戚风蛋糕

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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.

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5 from 1 vote

Pulut Hitam Chiffon Cake 黑糯米戚风蛋糕

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!

Prep Time40 mins

Cook Time1 hr

Total Time1 hr 40 mins

Course: Cakes, Dessert, Snack

Servings: 8 Inch Cake

Ingredients

• 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)

Instructions

• 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.

Notes

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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