Came across the Black Glutinous Rice Chiffon Cake quite often and was wondering where to get this type of rice. Finally, I decided to give it a try by grinding the black glutinous rice to bake the cake. The cake turn out very well [soft, fluffy and tasty].
How to grind the black glutinous rice? I measured 45 gm of black glutinous rice [in Malaysia, black glutinous rice is called Beras Pulut Hitam]. Grind it using the small grinder till fine. Then sift it and grind again the coarser grain a few more times until you get the quantity needed. Discard the coarser grains. I suggest that you grind more and store it for later use.
This recipe is adapted from Happy Flour blog.
Ingredients for Egg Mixture
4 egg yolks
20 gm caster sugar [I used 1.5 tbsp]
1/4 tsp salt
2 tbsp oil
50 ml coconut milk [substitute with fresh milk]
- Whisk egg yolks with sugar and salt till creamy. Drizzle in oil and whisk continously, then drizzle in coconut milk. Continue whisking while adding till creamy, then fold in sifted flour till well combined. Set aside while you prepare the egg white.
Ingredients for Flour - sifted together
35 gm cake flour
45 gm black glutinous rice flour
1/4 tsp baking powder
Ingredients for Egg White Mixture
4 egg white
60 gm castor sugar [I used 4 tbsp]
1/4 tsp cream of tartar
- Whisk egg white till frothy, then add in cream of tartar. Continue beating till foamy, then add in sugar in 2-3 batches. Whisk till soft peaks formed. Fold in 1/3 portion to egg yolk mixture till well combined. Then fold in to the balance meringue. Fold till well combined then pour into 7" chiffon cake pan. Tap pan on table top several times to release trapped air.
- Bake in preheated oven at 170 degrees C for 35 - 40 minutes. Invert pan immediately to cool cake before removing from pan.