pulut hitam chiffon cake

After the success of these Black Glutinous Rice Flour Hokkaido Chiffon Cupcakes With Coconut Custard Cream I made, it was only going to be a matter of time before I make a full-size version of a black glutinous rice chiffon cake. 

When it comes to Asian desserts, Pulut Hitam with loads of coconut cream is definitely one of my favorites.

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The texture of this cake is a little different from the other chiffon cakes I have made. It is a little coarser because of the flour used but I like it. It is Pulut Hitam, in a cake form.

I love the hint of coconut and that tinge of purple from from black glutinous rice. I also love the overall softness of the cake!

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Here are the instructions on how to make this cake.

In the bowl of a mixer, beat together egg yolks and sugar until the mixture turns pale.

IMG_5743 Add the oil and continue beating.

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Add the coconut cream then mix until well-blended.

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Finally, fold in the flours and salt until just incorporated.

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Scrape the bowl, give everything one final mix and set this aside.

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

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

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Transfer 1/3 of the meringue into the bowl containing the egg yolk mixture. Beat it in.

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Gently fold the remaining meringue into the mixture in 2 batches.

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When no white streaks remain, the batter is ready.

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Pour the batter into a 23cm chiffon pan.

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Lift the pan about 20cm off the table top. Drop it vertically onto the table to remove any larger air bubbles. Repeat twice more.

Bake at 160°C for 50-60 minutes. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.

Once the done is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.

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An Asian dessert at its best!

Enjoy!

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Pulut Hitam Chiffon Cake
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For 18cm tube pan
  1. 4 egg yolks
  2. 27g caster sugar
  3. 33ml canola oil
  4. 93ml coconut cream
  5. 1/4 teaspoon salt
  6. 53g black glutinous rice flour
  7. 27g Prima cake flour
  8. 5 egg whites
  9. 67g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 35 minutes
For 21cm tube pan
  1. 5 egg yolks
  2. 33g caster sugar
  3. 42ml canola oil
  4. 117ml coconut cream
  5. 1/4 teaspoon salt
  6. 67g black glutinous rice flour
  7. 33g Prima cake flour
  8. 6 egg whites
  9. 83g caster sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 45 minutes
For 23cm tube pan
  1. 6 egg yolks
  2. 40g caster sugar
  3. 50ml canola oil
  4. 140ml coconut cream
  5. 1/2 teaspoon salt
  6. 80g black glutinous rice flour
  7. 40g Prima cake flour
  8. 7 egg whites
  9. 100g caster sugar
  10. 1/2 teaspoon cream of tartar
  11. Baking Time: 55 minutes
For 25cm tube pan
  1. 7 egg yolks
  2. 47g caster sugar
  3. 58ml canola oil
  4. 163ml coconut cream
  5. 1/2 teaspoon salt
  6. 93g black glutinous rice flour
  7. 47g Prima cake flour
  8. 8 egg whites
  9. 117g caster sugar
  10. 1/2 teaspoon cream of tartar
  11. Baking Time: 65 minutes
Instructions
  1. In the bowl of a mixer, beat together egg yolks and sugar until the mixture turns pale.
  2. Add the oil and continue beating.
  3. Add the coconut cream then mix until well-blended.
  4. Finally, fold in the flours and salt until just incorporated.
  5. Scrape the bowl, give everything one final mix and set this aside.
  6. In a clean mixing bowl, whisk the egg whites until frothy. Add the cream of tartar and continue whisking until soft peaks form.
  7. Gradually add the sugar, whisking all the while until still peaks form.
  8. Transfer 1/3 of the meringue into the bowl containing the egg yolk mixture. Beat it in.
  9. Gently fold the remaining meringue into the mixture in 2 batches.
  10. When no white streaks remain, the batter is ready.
  11. Pour the batter into an ungreased tube pan.
  12. Lift the pan about 20cm off the table top. Drop it vertically onto the table to remove any larger air bubbles. Repeat twice more.
  13. Bake at 170°C for the time stated for your pan size. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
  14. Once the done is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.
Notes
  1. i use 65g eggs for all my bakes unless otherwise stated.
  2. The baking time may have to be changed, depending on your oven.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/