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Pulut Hitam Chiffon Cake (Black Glutinous Rice Chiffon Cake) – Delishar

Diposkan oleh pbnbigesdipada Desember 2, 2023dalam judi 0 Komentar

Pulut Hitam is one of my favourite dessert. I love the distinct taste of the sticky black glutinous rice and rich flavour of coconut milk. I lose self-control when it comes to this particular dessert.

When my friend, Sharron, passed me a packet of black glutinous rice flour. I knew I have to make myself some pulut hitam chiffon cake. I love how the flavours played out with this cake as it does taste a lot like pulut hitam. I adapted the recipe from a trusted source, one of the queens of Chiffons: Phay Shing from Loving Creation 4 You. It was pretty simple to make, the baking and cooling time was the longest.

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Preheat oven to 160C.

Separate the eggs, add egg yolks and sugar in a mixing bowl.

Beat until pale yellow, and sugar dissolved.

Add pandan paste, vanilla extract, salt, corn oil, and coconut milk.

Mix until combined.

Sieve in black glutinous rice flour, and mix until no trace of flour found.

In a clean mixing bowl, add cream of tar tar and egg whites.

Beat egg whites until bubbly, and gradually add sugar while beating.

Beat until you get stiff peaks.

Fold in 1/3 of the meringue. I like to use a balloon whisk, but you can use a spatula or your hands.

Fold in the rest of the meringue until combined.

Pour batter slowly into UNGREASED chiffon pan, this helps to minimize large air bubbles.

Drop pan on countertop a few times to get rid of big air bubbles.

Bake until cake springs back, and skewer comes out clean.

Black Glutinous Rice Chiffon Cake

Sharon of Delishar

Makes a 17cm cake

78 g black glutinous rice flour Available at Bake King
3 large egg yolks
15 g caster sugar
25 g corn oil
70 g coconut milk I used low-fat
pinch of salt
1/2 tsp vanilla extract
1/2 tsp pandan extract/paste
1/3 tsp charcoal powder for colour or a little black gel colouring optional
4 egg whites
1/4 tsp cream of tar tar
55 g castor sugar

Preheat oven to 160C.
Beat egg yolk and sugar until pale yellow, and sugar dissolved.
Add pandan paste, vanilla extract, salt, corn oil, and coconut milk into egg yolk mixture.
Mix until combined.
Sieve in black glutinous rice flour, and mix until no trace of flour found.
In a clean mixing bowl, add cream of tar tar and egg whites.
Beat egg whites until bubbly, and gradually add sugar while beating.
Beat until you get stiff peaks.
Fold in 1/3 of the meringue.
I like to use a balloon whisk, but you can use a spatula or your hands.
Fold in the rest of the meringue until combined.
Pour batter slowly into UNGREASED chiffon pan, this helps to minimize large air bubbles.
Drop pan on countertop a few times to get rid of big air bubbles.
Bake for 20 minutes at 160C, reduce oven temp to 150C and bake for another 20 minutes
Then reduce temp to 140C and bake for 10-20 minutes until cake springs back, and skewer comes out clean.
Invert to cool immediately, un-mould by hand when completely cooled.

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Pulut Hitam Ogura (Black Glutinous Rice Sponge Cake) – Delishar

Diposkan oleh pbnbigesdipada November 29, 2023dalam judi 0 Komentar

Sometime back I shared a Pulut Hitam Chiffon Cake recipe. As mentioned before Pulut Hitam is one of my favourite dessert. A few weeks ago, I had a chance to dine at a friend’s place and she made pulut hitam. I was over the moon! Just thinking about a hot bowl of sticky black glutinous rice dessert make my mouth water uncontrollably!

After making the chiffon cake, I knew I had to make an Ogura version. I much prefer Ogura to chiffon although they are very similar in terms of method of making and texture. Ogura yields a moister cake due to the steam baking, and tighter crumbs.

This is how it should look like. A tray of warm water on the lowest rack then your metal rack on the 2nd lowest. This is where your cake tin should sit. Preheat the oven while you prepare the batter. When you are done, the tray of water should be almost at boiling point.

What I like about this cake is that it is gluten-free, low in sugar, and free of baking agent. This ogura has a slightly gritty bite to it because it uses glutinous rice flour instead of top flour or cake flour. It is something different and a love every bite of it!

Check out my Milo Ogura and Tri-flavoured Ogura too.

Pulut Hitam Ogura

Sharon of Delishar.com

makes an 8-9 inch pan

6 eggs separated (60g Each)
1 whole egg
65 g coconut oil melted or corn oil
80 g coconut milk
70 g sugar
1/2 tsp vanilla bean paste / vanilla extract
1/2 tsp pandan paste
65 g black glutinous rice flour available at bake king
1/4 tsp cream of tar tar optional
Black gel colouring optional
1/4 tsp salt

Preheat oven to 160C.
Line bottom of pan with parchment paper.
Prepare oven for steam baking as shown above.
In a large bowl, beat the egg yolk, one whole egg together, and drizzle oil while beating.
Then continue beating and drizzle in milk, vanilla paste, pandan paste, and colouring gel if using.
Mix salt into rice flour.
Sieve into yolk batter and mix until combined.
Beat the egg whites together with cream of tar tar.
When whites turn foamy, slowly add in sugar while beating.
Until you get firm peaks.
Add 1/3 of the meringue into your yolk batter, and fold it in.
Then fold in the rest of the meringue.
Be sure not to deflate your batter.
I like to use a balloon whisk to fold, but you can use a spatula if you prefer.
Pour batter into prepared pan.
Give it a few taps on your kitchen top to get rid of large air bubbles.
Steam bake for 10 mins on 160C then 50-55 mins on 130C.
Or until skewer comes out clean.
Invert immediately to cool for 5-10 minutes.
Then use a knife to release the cake from the sides of the pan.
Invert to unmould, and carefully peel off the baking paper.
Allow to cool completely before cutting.

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Bubur Pulut Hitam – Delishar

Diposkan oleh pbnbigesdipada November 27, 2023dalam judi 0 Komentar

Over the weekend my whole extended family came together for a pot luck lunch at my grandmother’s place. Since it was a pot luck, it means I have to make something to bring over. Almost instantly, my mind stated to savour the smell, taste, and texture of this wonderful dessert! If there is ever a day that I have to choose only one dessert to have for the rest of my life, this will be it. It’s a no brainer.

There are times when I’m walking into the food court, famished and looking for food. And I happen to walk by the dessert store and see them selling this. I’d head straight for the line, and make this my lunch. I’d gladly have this for breakfast, lunch, dinner, and supper, if I could! That said, this is a very well-loved dessert locally. And this dessert have been on my ‘to make’ list for a very long time already. So the pot luck give me a reason to make a big ass pot of sticky gooey black glutinous rice pudding.

It was a huge hit! Everyone was going in for 2nd and some 3rd servings. The aunties were asking for recipes! The husband was a little apprehensive to try at first, given that he ain’t a huge fan of warm dessert. And being the ang moh, that dark purple almost black looking bowl of goo didn’t appeal to him. But being the mostly adventurous (when it comes to food) guy he is, he asked for a bowl to try. I knew this dessert will buy him over, and it did! How can it not?!

Making this bubur pulut hitam requires a little more time as you need to soak the black glutinous rice, preferably overnight. You can shorten to soaking time, but that will mean that you will have to cook it longer. During the hour long cooking, I had to stir every 10 minutes to make sure it doesn’t stick to the bottom. Almost like cooking risotto, stir stir stir. However, I assure you that the end result is worth all that extra bit of time.

You will need a big pot for this recipe. I used my 26cm Le Creuset French Oven for 18 servings. Or half the recipe to make a smaller serving. Check out my other pulut hitam recipes: Pulut Hitam Chiffon Cake, Pulut Hitam Ogura Cake.

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Bubur Pulut Hitam

Sharon of Delishar

400 g black glutinous rice
250 g gula melaka / palm sugar shaved
10 cups water
6 pandan leaves knotted

Topping

2 cups coconut cream
1/4 tsp salt
2 pandan leaves knotted

Rinse glutinous rice, and soak in overnight in a large pot of water.
Drain and add 10 cups of water in the pot with glutinous rice.
Bring to boil, add pandan leaves, and reduce heat to a simmer.
Simmer for about 50 minutes, stirring occasionally making sure bottom doesn’t stick.
Add gula melaka, and stir until melted, cooking for another 10 minutes.
Or until rice is soft but still has a chewy bite.
Remove from heat and fish out pandan leaves.

Topping

Heat coconut cream with pandan leaves over low heat.
Stirring as it cooks, do not allow it to boil.
Add salt, and stir until dissolved, and coconut milk thickens.
Remove from heat, discard pandan leaves.
Drizzle over prepared glutinous rice, and serve.

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Pulut Hitam Rice Ball in Coconut Sauce – Delishar

Diposkan oleh pbnbigesdipada November 18, 2023dalam judi 0 Komentar

I’m obsessed with Bubur Pulut Hitam, that sticky & gooey warm black glutinous rice porridge that’s sweetened with gula melaka and finished with a slight drizzle of rich fragrant coconut milk. If there is one Asian dessert I can have every single day without having to worry about weight gain, it has to be Pulut Hitam. Just writing this post is getting my mouth all watery, and tummy all rumbly.

The other thing I like next to bubur pulut hitam is tang yuan or glutinous rice balls. I prefer the plain ones with no filling/stuffing as compared to the ones with it, and I like to have mine with warm and thick almond paste. There’s something about the thick and rich consistency that I really enjoy. So when I chance upon this recipe, I was elated!

Putting the 2 top Asian dessert on my list together as one, and a darn easy one to make too! Although I prefer plain glutinous rice balls more than the ones with filling in it. It keeps ringing in my ear that it’ll be nice to wrap a little piece of gula melaka in it. Maybe next time, I might might just do that, for that ondeh ondeh effect. But for now, I’m really enjoying this lovely dessert.

Bubur Hitam Rice Balls

Delishar

Rice Balls

125 g white glutinous rice flour
75 g black glutinous rice flour
40 g granulated coconut/palm sugar or fine sugar
1/4 tsp salt
150 ml luke warm water

To cook rice ball

1 pandan leaf knotted
Gula melaka/palm sugar to taste
Water

Coconut Sauce

400 ml coconut milk
1 pandan leaf knotted
2 tsp sugar
1/4 tsp salt

Coconut Sauce

In a saucepan, add coconut milk, pandan, salt, and sugar.
Bring to a simmer, stirring frequently until fragrant and thickened.
Remove from heat and set aside.

Rice ball

Combine all the rice ball ingredients into a bowl, and knead until dough comes together, and is smooth.
Roll dough into 1 inch size balls.

To cook rice ball

Bring water to boil, sweetened with gula melaka to taste. (this just adds a bit more flavour to the rice ball.)
Add pandan leaf.
Add rice balls, and cook until done. When it’s done, it will float to the surface.
Place cooked rice balls in a bowl of tap water to stop cooking process.

The glutinous rice ball isn’t very sweet, you can add more sugar to the mix if you like it a little sweeter.
Adapted from Daily Cooking Quest

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