black glutinous rice flour hokkaido chiffon cupcakes with coconut custard cream

Man, what a title for a simple cupcake!

Okay folks, I am EXCITED!

This is a recipe I spent quite a bit of time thinking through and after working on proportions, etc, etc, I have a recipe that is workable and produces cupcakes that are super delicious!

See, it all started because I was thinking of Bubur Pulut Hitan. I don’t like many Asian desserts but this one, I LOVE. 

IMG_9314

So anyway, back to my train of thoughts which tend to go all over the place if I am not careful, I was thinking of Bubur Pulut Hitam and how I had not made it for a while. This reminded me that I still had a bag of black glutinous rice flour that my friend, Sharron, had given me.

Which, of course, got me thinking of Black Glutinous Rice Chiffon Cake. But I decided to make Hokkaido chiffon cupcakes instead and fill them with a mixture of cream, coconut cream and custard.

Oh man. 

IMG_9360

I can honestly tell you this was way delicious!

These are like Bubur Pulut Hitam in a cake form. They far surpassed my highest expectations. 😀

Hokkaido chiffon cupcakes are eaten cold (I like!), they are always soft (I also like) and they are usually filled with something delicious (what is not to like?).

IMG_9374

So if you are keen to try making these cupcakes, these are the step-by-step pictorial instructions.

In a mixing bowl, beat egg yolks and icing sugar. Once combined, add vegetable oil and continue beating.

IMG_8652

Add coconut milk and beat until blended.

IMG_8655

Add the glutinous rice flour and the remaining dry ingredients in 2 additions and mix until just combined.

IMG_8662 IMG_8664

Set this aside.

In a clean mixing bowl, whisk the egg whites until frothy. Add the cream of tartar and beat until soft peaks form.

IMG_8666

Gradually add caster sugar, whisking all the while until stiff peaks form.

IMG_8673 IMG_8676

Add 1/3 of the meringue into the egg yolk mixture. Beat it in.

IMG_8682

Gently fold the remaining meringue in 2 batches until no white streaks remain.

IMG_8685 IMG_8687

Transfer the batter into liners and place them on a baking tray. Lift the tray about 10cm off the table top and drop it. This removes any larger air bubbles.

IMG_8896

Bake at 160°C for 15-20 minutes. The cakes should have risen and the tops should be golden brown. Allow the cakes to cool completely before adding the filling. As the cakes cool, they will sink.

IMG_8904

Make the filling by whisking together cream, icing sugar and custard powder until it forms stiff peaks.

IMG_8922

Gently fold in coconut cream.

IMG_8929 IMG_8930

Transfer the mixture to a piping bag (the mixture will be slightly runny) and pipe into the cupcakes.

IMG_8958

If you wish, you can whisk more whipped cream with icing sugar and a little food coloring to pipe rosettes on the cupcakes.

IMG_9306

Top with desiccated coconut and serve the cupcakes cold.

IMG_9401

These cupcake are simply, AWESOME! <3

Black Glutinous Rice Flour Hokkaido Chiffon Cupcakes With Coconut Custard Cream
Yields 12
Write a review
Print
Ingredients
  1. 4 egg yolks, at room temperature
  2. 30g icing sugar, sifted
  3. 40g vegetable oil - I used canola oil
  4. 20g coconut cream
  5. 25g cake flour, sifted
  6. 50g black glutinous rice flour, sifted
For the meringue
  1. 4 egg whites
  2. 1 teaspoon cream of tartar
  3. 100g caster sugar
For the filling
  1. 400ml whipping cream, cold
  2. 2 tablespoons icing sugar
  3. 40g instant custard powder
  4. 3-4 tablespoons coconut cream
To garnish
  1. 200ml whipping cream (optional)
  2. 1 tablespoon icing sugar (optional)
  3. 1-2 drops food coloring
  4. Desiccated coconut
For the cupcakes
  1. In a mixing bowl, beat egg yolks and icing sugar. Once combined, add vegetable oil and continue beating.
  2. Add coconut milk and beat until blended.
  3. Add the glutinous rice flour and the remaining dry ingredients in 2 additions and mix until just combined. Set this aside.
  4. In a clean mixing bowl, whisk the egg whites until frothy. Add the cream of tartar and beat until soft peaks form.
  5. Gradually add caster sugar, whisking all the while until stiff peaks form.
  6. Add 1/3 of the meringue into the egg yolk mixture. Beat it in.
  7. Gently fold the remaining meringue in 2 batches until no white streaks remain.
  8. Transfer the batter into liners and place them on a baking tray. Lift the tray about 10cm off the table top and drop it. This removes any larger air bubbles.
  9. Bake at 160°C for 15-20 minutes. The cakes should have risen and the tops should be golden brown. Allow the cakes to cool completely before adding the filling. As the cakes cool, they will sink.
For the filling
  1. Make the filling by whisking together cream, icing sugar and custard powder until it forms stiff peaks.
  2. Gently fold in coconut cream.
  3. Transfer the mixture to a piping bag (the mixture will be slightly runny) and pipe into the cupcakes.
For decoration
  1. In a clean bowl, whisk more whipped cream with icing sugar and food coloring to pipe rosettes on the cupcakes.
  2. Top with desiccated coconut and serve the cupcakes cold.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
 Links to products I love and use in my kitchen:

Tovolo Spatulart Cupcake Spatula

Tovolo Spatulart Love Tree Spatula




You might also want to try: