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
- Sift flour, black glutinous flour and baking powder, set aside.
- Whisk egg yolks with the sugar till creamy.
- Add in oil, whisk and add in coconut milk. Continue to whisk till creamy.
- Fold in sifted flour till well combined.
- Whisk egg whites, add in cream of tartar and whisk till foamy, add in sugar in 2 to 3 batches.
- Beat till stiff but not dry.
- Fold 1/3 into the egg yolk mixture, mix well, followed by the remaining egg whites. Mix thoroughly.
- 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.
- Invert cake immediately onto a wire rack, once cooled, run a knife along the sides of the pan and unmould.
- Serve.
(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
I'm submitting this post to Weekend Herb Blogging # 356 hosted by Terry of Crumpets & Co.
Interesting to use black glutinous rice flour. I like the colour of the cake. Very fluffy too!
ReplyDeleteYes, that's why I've bookmarked the recipe long ago.
DeleteI 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.
ReplyDeleteMe too .... I've a soft spot for glutinous rice be it black or white!
DeleteWah ... healthy cake, yum, yum!
ReplyDeleteGive it a try, Chris. You won't be disappointed!
DeleteHi 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.
ReplyDeleteI 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.
DeleteHi 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.
ReplyDeleteThank you, Ann.
Deletehi cheah, does it really taste like hak lor mai?
ReplyDeleteIt does have a slight hak lor mai taste and it's fragrant because of the coconut milk.
Deletehow did u like this??
ReplyDeleteAny 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.
I like the texture, soft, wasn't like sawdust. Maybe it's the black glutinous flour you used.
DeleteAn unique chiffon with black rice!
ReplyDeleteYes, I was curious when I saw Ann's post of this cake too.
DeleteThank you Cheah!!! ...love chiffon cakes... your looks perfect and it's very original with black rice! see you tomorrow for the recap! :)
ReplyDelete