Skip to main content
logo
Food Advertising by

Black Glutinous Rice Chiffon Cake



B lack glutinous rice chiffon cake has been on my 'to-do' list for quite a while.  Well, I finally managed to make it using a recipe from  Anncoo Journal but have adjusted the recipe to fit  my 23 cm chiffon pan.











Recipe for Black glutinous rice chiffon cake (adapted from Anncoo Journal with slight modifications)

    Ingredients
    (A)  5 egg yolks
           25 gm caster sugar
           1/4  tsp salt
           2.1/2  Tbsp canola oil
           60 ml coconut milk
    (B)  45 gm superfine flour
           55 gm black glutinous flour
           1/4 tsp + a pinch of baking powder
    (C)  5 egg whites
           60 gm caster sugar
           1/4 tsp + a pinch of cream of tartar

    Method
    1. Sift flour, black glutinous flour and baking powder, set aside.
    2. Whisk egg yolks with the sugar till creamy. 
    3. Add in oil, whisk and add in coconut milk.  Continue to whisk till creamy.
    4. Fold in sifted flour till well combined.
    5. Whisk egg whites, add in cream of tartar and whisk till foamy, add in sugar in 2 to 3 batches.
    6. Beat till stiff but not dry.
    7. Fold 1/3 into the egg yolk mixture, mix well, followed by the remaining egg whites.  Mix thoroughly.
    8. Pour the batter into an ungreased 23 cm chiffon pan.  Bake in a preheated oven @ 180 deg C for 35 to 40 mins. till golden brown.  Test with a skewer till it comes out clean.
    9. Invert cake immediately onto a wire rack, once cooled, run a knife along the sides of the pan and unmould.
    10. Serve.



I'm submitting this post to Weekend Herb Blogging # 356 hosted by Terry of  Crumpets & Co.



Comments

  1. Interesting to use black glutinous rice flour. I like the colour of the cake. Very fluffy too!

    ReplyDelete
    Replies
    1. Yes, that's why I've bookmarked the recipe long ago.

      Delete
  2. I never knew can make chiffon cake with black glutinous rice. I love to eat the black glutinous dessert, so I think I'll enjoy the taste of this cake very much.

    ReplyDelete
    Replies
    1. Me too .... I've a soft spot for glutinous rice be it black or white!

      Delete
  3. Replies
    1. Give it a try, Chris. You won't be disappointed!

      Delete
  4. Hi Cheah, I'm sure you love this coloured chiffon as much as I do. BTW, I always grind my own black glutinous rice flour. Mind sharing where I can get the ready ones? Also any explanation why the colour is more purple than black? TQ.

    ReplyDelete
    Replies
    1. I bought the glutinous rice flour, 'meal' from the baking ingredients shop i.e. Intrico Sdn. Bhd.,Ipoh Garden, Ipoh. It's not totally black, a bit of purple.

      Delete
  5. hi cheah, does it really taste like hak lor mai?

    ReplyDelete
    Replies
    1. It does have a slight hak lor mai taste and it's fragrant because of the coconut milk.

      Delete
  6. how did u like this??
    Any prob with the texture?
    I wasn't very satisfied with my last attempt with this. Mine has a rough mouth feel, as if got sawdust.. u know... not the usual cake feel.

    ReplyDelete
    Replies
    1. I like the texture, soft, wasn't like sawdust. Maybe it's the black glutinous flour you used.

      Delete
  7. Replies
    1. Yes, I was curious when I saw Ann's post of this cake too.

      Delete
  8. Thank you Cheah!!! ...love chiffon cakes... your looks perfect and it's very original with black rice! see you tomorrow for the recap! :)

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Almond Butter Cake ~ 杏仁牛油蛋糕

This is a delicious, moist, old-fashioned butter cake full of almondy flavour.  It looks pretty with the almond flaky top, certainly a crowd pleaser.   This cake is best consumed on the day it's freshly baked because of the crunchy nutty top but leftovers can still be kept chilled and reheated before serving.








Almond Butter Cake ~ 杏仁牛油蛋糕   (adapted from 'here')

Ingredients

250 gm butter100 gm caster sugar4 eggs150 gm self-raising flour75 gm plain flour90 gm almond mealAlmond flakes to garnishMethod Sift self-raising flour and plain flour together.  Set aside.Beat butter and sugar till light and creamy.Add eggs one at a time, mix well.Add in the flour, mix well, followed by the almond meal.   Mix till  just combined.Scoop batter into a lined 9 x 5 inch loaf pan.Sprinkle almond flakes on top.Bake @ 170 deg.C for  40 to 45 mins.  Test with a skewer till it comes out clean.Let cool in pan for about 15 mins. before unmoulding and letting it cool completely on a wire rack.





Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Pandan Angku Kuih ~ 班兰叶龟糕

I've never thought of making Angku Kuih or Red Tortoise Cake simply because it's so readily available in my daily market place.  But there have been so many posts of this traditional kuih by my fellow food bloggers and  they look so cute and beautiful that I just cannot resist the temptation of not trying my hands at it.

I must admit that making this kuih can be rather tedious and the amount of work can really make your head spin.  But if you prepare the mung bean filling a day ahead, then it does help to lighten your work quite a fair bit.  For all the  effort, these Pandan Angku Kuih came out beautifully.  To see how the kuih will be like the next day, I kept some in a container at room temperature.  To my surprise the skin of the kuih stayed soft till late the next day.  I didn't have to steam them again.  All I can say is that my efforts paid off handsomely and I'm so pleased.  Now, I've no qualms  experimenting this Angku Kuih with different flavours :)














Recip…