Black Glutinous Rice Flour with Palm Sugar Chiffon CakeYou can also call it Pulut Hitam with Gula Melaka chiffon cake. This chiffon cake has a mixture of flavours that is very unique. I like this cake very much. It is a pity that we cannot get hold of black glutinous rice flour easily in Singapore. I only know of one place in Singapore that you can get this flour after I did my research on the net. Before that, it was only in Malaysia or Indonesia that you can get hold of this flour.
I read all about the cake using the black glutinous rice flour but I was so eager to bake it but there was no flour to be found in Singapore. All you get in Singapore is the normal white glutinous flour selling in the shops. I wonder why it is not so popular in Singapore. Is there no market for this kind of flour? I was so desperate that I wanted to buy some black glutinous rice and bring it to Little India for the spice grinders to grind it for me. Or I can also bring it to the Chinese Medical shops for them to grind it for me, as they can grind all sorts of brown rice and hard medicinal herbs to fine powders for babies to consume. But I was going on a trip to Malaysia soon and therefore I waited patiently for the day to come so I can buy some black glutinous rice flour from KL.
At last, I got my hands on them after looking for three supermarkets in KL. It was still a difficult feat for me. The flour became a very precious possession in my bag. But now, I know you can get it in Singapore but I still have to drive a distance to get it. Nevertheless, I made this cake and it was gorgeous, whether it tasted gritty or not, I don't care.
Pulot Hitam with Gula Melaka chiffon Cake
Recipe adapted from Herbs & Spices
Using 25 cm/9 inch chiffon tube pan
180 C oven
5 egg yolks
120 ml coconut cream/milk
125 g palm sugar/gula melaka
80 ml canola oil or any tasteless vegetable oil
150 g black glutinous rice flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp vanilla extract
5 egg whites
75 g fine sugar
1 tsp salt
1/4 tsp cream of tartar
Preheat oven to 180 C.
Sift together black glutinous rice flour with baking powder and bicarbonate of soda. Set aside.
In a mixer, beat together egg yolks with palm sugar/ gula melaka and vanilla extract, until sugar is dissolved for about 5-7 minutes.
Stir in coconut milk and oil to the egg yolks.
Next, add black glutinous rice flour to the egg yolk mixture in the lowest setting of the mixer until it is all well mixed. Set aside.
In another clean bowl, put the white eggs and beat using medium speed a little while until bubbles form. Add sugar gradually in a stream to egg whites and beat it together until frothy. Add cream of tartar and beat until it is of stiff peak. But take care not to over beat. Set aside
Take the bowl out of the machine, using a spatula, add 1/3 of the egg white mixture and fold gently to egg yolks mixture.
Now, fold in the rest of the egg whites gently until combined. Do not over mix at this stage.
Pour the batter into 25 cm chiffon tube pan. Bang the pan a few times on the counter top to break the air bubbles in the batter so that you do not have huge gaping holes in the cake.
Bake for about 50 to 55 minutes. Some ovens might need a longer period in baking.
Invert tube pan to cool completely on a rack.
It is better to over bake than to under bake in chiffon cakes if you don't want your cake to fall out of your pan when you invert it on a rack to cool.
When it is completely cooled, use a knife and go round the cake pan to remove it.