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, Your chiffon cake looks very soft and nice clicks too! I'll make this again as I still have some black glutinous rice flour in my pantry.

    ReplyDelete
  6. 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
  7. 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
  8. Replies
    1. Yes, I was curious when I saw Ann's post of this cake too.

      Delete
  9. 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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner.










Recipe for Prawn Omelette


Ingredients

120 gm Prawns
2 Big Onions  -  sliced
3 Large Eggs
1 Teasp Light Soya Sauce
Oil for frying

Seasoning for Prawns

1/2  Teasp Salt
1  Teasp Sugar
Dash of  Pepper

Method

Lightly beat up the eggs with the light soya sauce
Heat up the pan with some oil
Saute the sliced onions with the seasoned prawns
Dish out
Pour the beaten eggs onto the pan
Add in the prawns and onions
Once the bottom is brown, flip omelette
and brown the other side
Dish up and serve



*****

Puff Pastry Nian Gao ~ 酥皮年糕

Each Chinese New Year, I would get a Nian Gao, sticky rice cake as an offering for prayers as Nian Gao is a homonym for  'higher year',  which symbolises increasing prosperity and higher achievement for the coming year.  Therefore it is considered good luck to eat Nian Gao during this period.  Instead of frying the Nian Gao with batter like what I did 'here', this time I chose to just wrap it up with a piece of puff pastry and dump it into the oven, and the ultimate result,  yummy gluey Nian Gao with crispy pastry!





Puff Pastry Nian Gao   ~   酥皮年糕
Ingredients 10 small pieces of Nian Gao about 1.1/2 x 3/4 x 1/2 inch  10 pieces of 4 x 4 inch Kawan puff pastry Egg glaze
Method Place a piece of Nian Gao onto a piece of puff pastry Apply beaten egg all round the edges Roll up, and use a fork to seal the two ends Place seams side down onto a parchment lined baking tray Apply egg glaze Bake in a preheated oven @ 180 deg.C for about 15 to 20 mins. Serve warm