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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

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