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.
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.
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?).
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.
Add coconut milk and beat until blended.
Add the glutinous rice flour and the remaining dry ingredients in 2 additions and mix until just combined.
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.
Gradually add caster sugar, whisking all the while until stiff peaks form.
Add 1/3 of the meringue into the egg yolk mixture. Beat it in.
Gently fold the remaining meringue in 2 batches until no white streaks remain.
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.
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.
Make the filling by whisking together cream, icing sugar and custard powder until it forms stiff peaks.
Gently fold in coconut cream.
Transfer the mixture to a piping bag (the mixture will be slightly runny) and pipe into the cupcakes.
If you wish, you can whisk more whipped cream with icing sugar and a little food coloring to pipe rosettes on the cupcakes.
Top with desiccated coconut and serve the cupcakes cold.
These cupcake are simply, AWESOME! <3
- 4 egg yolks, at room temperature
- 30g icing sugar, sifted
- 40g vegetable oil - I used canola oil
- 20g coconut cream
- 25g cake flour, sifted
- 50g black glutinous rice flour, sifted
- 4 egg whites
- 1 teaspoon cream of tartar
- 100g caster sugar
- 400ml whipping cream, cold
- 2 tablespoons icing sugar
- 40g instant custard powder
- 3-4 tablespoons coconut cream
- 200ml whipping cream (optional)
- 1 tablespoon icing sugar (optional)
- 1-2 drops food coloring
- Desiccated coconut
- In a mixing bowl, beat egg yolks and icing sugar. Once combined, add vegetable oil and continue beating.
- Add coconut milk and beat until blended.
- Add the glutinous rice flour and the remaining dry ingredients in 2 additions and mix until just combined. 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.
- Gradually add caster sugar, whisking all the while until stiff peaks form.
- Add 1/3 of the meringue into the egg yolk mixture. Beat it in.
- Gently fold the remaining meringue in 2 batches until no white streaks remain.
- 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.
- 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.
- Make the filling by whisking together cream, icing sugar and custard powder until it forms stiff peaks.
- Gently fold in coconut cream.
- Transfer the mixture to a piping bag (the mixture will be slightly runny) and pipe into the cupcakes.
- In a clean bowl, whisk more whipped cream with icing sugar and food coloring to pipe rosettes on the cupcakes.
- Top with desiccated coconut and serve the cupcakes cold.
Tovolo Spatulart Cupcake Spatula
Tovolo Spatulart Love Tree Spatula
I love the lightness in Hokkaido chiffon cake, and I can eat at least 3 at one go! By the way, I’ve never seen black glutinous rice flour before. I wonder if these cakes have chewy texture since you are using glutinous rice flour.
Hi Veronica nope, the cake is just like any chiffon – light and fluffy! 🙂
Hi Diana
For the filling using whipping cream, coconut cream and custard, you don’t need to cook them?
Do you used instant custard powder?
No need to cook! 🙂 Yes instant custard powder.
Hi Diana,
Do you have any idea where to get the glutinous flour..i tried phoon huat n kitchen capers for months…hahaha i gave up!
I heard kitchen capers also. I get my sister to buy for me in jkt..
Thanks! Next time when i travel, others buy cookies, i buy flour hehehe. Thanks for all yr recipes too..i recommanded a few frens..they like it too
Many, many thanks for your support, Michelle!! xx 🙂
Thanks so much for your prompt reply Diana
🙂
Hi. Can I remove or replace glutinous rice flour ? Instead of glutinous rice flour, What can I add?
Simple rice flour can I add? thank you
Hi no they are different – why not make another type of chiffon cake instead?
I am living in Iran. This type of flour is not here. I just love this kind of cup cakes. Thank you
Hi! may I use caster sugar instead of icing sugar
Hi for this no. Because the batter will be gritty as the caster sugar is much coarser than icing sugar.
Hi Diana. Can I check if the quantity for the filling is how much it is needed for 12 cupcakes?
Hi Diana
I tried your pulut hitam chiffon and it was yummy! Can these cupcakes be made and assembled with the custard and cream a day ahead and chilled till ready to eat the next night? I plan to prepare these for a dinner party but I’ll be busy on the day itself. Thanks so much!
Hi yes you can prepare them in advance and store in the fridge 🙂
Awesome! How long will the cupcakes stay nice and fresh for if filled in advance? Up to 2 days?