Please note:

I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

Respect when sharing.

Thank you!

Thursday, October 31, 2013

Pulut Hitam Chiffon (Black Glutinous Rice)


I have been wanting to make this since a long long time ago. I went several supermarkets even those in Malaysia in search for black glutinous rice flour but to no avail.Until one day i saw one of my members mentioning that it can be found at Bake King. So that very weekend i asked my hubby to bring me there.

I searched for a few recipes and found that they are actually very similar to pandan chiffon recipes and they use coconut milk as well. So i decided to modify my favourite pandan chiffon recipe. ;) 

I won't say that the texture of this chiffon is similar to the pandan chiffon. The rice flour is a little coarser(but not grainy) thus the outcome? As for taste wise,there is a slight tinge of pulut hitam,not very strong but one bite into it you know its pulut hitam.Ha! 

Sometimes i find that for certain flavors(like this) its difficult to bring out the tastes(strong) that you are trying to achieve.I am still working out on it but anyway if you just like the mild taste of pulut hitam,this chiffon recipe is for you. ;)

Makes:
  • 15cm chiffon tin
  
You will need:
  
Egg yolk mixture:

(A)
  • 2 egg yolk
  • 23g sugar

(B)
  • 39g oil (i use canola oil)
  • 47g coconut milk
  • 1/2 teaspoon vanilla extract

(C)
  • 67g black glutinous rice flour
  • 3/4 teaspoon baking powder
  • one small pinch of salt

Egg white mixture

(D)
  • 3 egg whites
  • 34g sugar
  • 1/4 teaspoon cream of tartar

The Preparation:
  
  1. Sift (C).
  2. Whisk (A) till thick.
  3. Add (B) and mix well.
  4. Add (1.) and mix well.
  5. Whisk (D) to stiff peaks.
  6. Fold in (5) into (4) batch by batch.
  7. Pour into an ungreased tin.
  
The Baking:
  
  1. Bake in a pre heated oven for about 40 minutes at 170°C.
  2. Cool on a rack/bottle with tin facing down.
  3. Remove from mould after cake has completely cool.

For Tips:


~Indulge in what we make at DeQueenKitchen~

No comments:

Post a Comment