Thursday, August 13, 2015

Pulut Hitam Chiffon Cake / Black Glutinous Rice Chiffon Cake

I am pretty sure most of the people my generation loves Pulut Hitam (Black Glutinous Rice) porridge dessert. It is one of those classic desserts that you can never go out of fashion eating it any time of the day or year. I ever come across a couple articles saying that black glutinous rice / black rice is a new cancer-fighting superfood too! Being rich full of beneficial minerals, this wondrous grain is more then meets the eye. :) So if you ever wonder what to order when you stand in front of the dessert store at the hawker....choose Pulut Hitam Bubur.

If you have been following my past recipes, you would know that I even tried baking a Pulut Hitam cupcakes. ;) In fact, I make this Pulut Hitam BuBur rather often. It's easy...period. All you need is a trust rice cooker to do all the work for you. ;)
Before I go into the Chiffon cake recipe. I will share my all too easy to make Pulut Hitam BuBur   (Black Glutinous rice porridge dessert) recipe.

Ingredients for Pulut Hitam BuBur (Blick Glutinous Rice Porridge dessert)
200 g black glutinous rice, soaked for 2 hours
800 ml (adjust if needed)
2 pandan leaves, knotted
150 g gula melaka
1/3 tsp salt

fresh coconut milk / cream for topping
  • In a large bowl, place the black glutinous rice in water just enough to cover it. Let it soak for 2 hours. There after, drain away the water.
  • Place the rice, pandan leaves together with the water in the rice cooker. Set to cook function. My rice cooker has a brown rice function which I find it rather useful for this case as it cooks and breaks down the grains further.
  • Do check on it now and then to make sure the water is not dried out. Add more if needed. But please bare in mind, the thicker the better. So don't thin out the mixture if not needed.
  • About 30 minutes into cooking, add in the gula melaka and salt. Stir in a little and let it continue to cook.
  • When it is cooked, the mixture should be thick and the grains has been broken down. Give it a taste test, add more sugar if needed. 
  • At this point, you can enjoy this warm dessert, with a good drizzle of that cold coconut cream over it. But do remember to set aside 150 g for the chiffon cake recipe. 

Of course you can omit the above step and get your Pulut Hitam Bubur from the hawker. But then you will probably have a thinner consistency and not as fragrant. :P Yes, homemade is always better yo.

So now that you have enjoyed that bowl of sweet warm porridge, let's proceed to bake that chiffon cake. 

Ingredients for Pulut Hitam Chiffon Cake (makes a 21 or 22 cm tube pan)
Egg white batter
70-73 g egg yolk (~4 egg yolks)
150 g cooked Pulut Hitam BuBur (thick)
40 ml coconut oil
70 ml  coconut cream / milk
70 ml water
110 g cake flour

Egg white batter
~190 g egg white (~4 egg whites)
90 g caster sugar
  • Blend the pulut hitam bubur with the coconut oil for a good 30 seconds. It is okay if it is slightly chunky.

  • In the large mixing bowl, add in the egg yolks, the blended pullout hitam mixture, coconut cream and water.

  • Whisk it in till no lumps. Next add in the cake flour and whisk well to combine. 

  • Preheat the oven to 165C. 
  • In another mixing bowl, beat the egg white till foamy. Gradually add in the sugar and increase the beating speed to medium high. Beat till it reaches still peaks.

  • In 3 separate portions, fold in the whites to the yolk batter.

  • Pour the batter into the tube pan and use a toothpick to give it a good swirl to remove any air pockets trapped in the batter.



  • Bake in the preheated oven for 30-35 minutes till the cake tester comes out clean.

    • Once it is fully bakes, remove from the oven and invert to let cool completely. Only when it is called, then you gently unmould the cake from the tube pan.

    The texture of the cake is amazing if I do say so myself. It is really soft, moist and aromatic. If I am cooking Pulut Hitam Bubur again, I am gonna double the amount so that I can bake two of these chiffon!
    Check out the soft composition of the cake. I can totally eat this any time any day...much like the Pulut Hitam BuBur. Yup it is just as good!
    A good close up for good measure. Don't think I need to convince you any further... this is highly recommended! Try and let me know. ;)

    Happy baking all!

    7 comments:

    Angie Schneider said...

    A very creative chiffon. I love that black rice congee too.

    鲸鱼蓝蓝蓝 said...

    我有想念这个口味的7风呢:)

    Eileen Ang said...

    Hi, Anything to replace the coconut oil?

    Honey Bee Sweets said...

    Eileen Ang, this recipe is created by using coconut oil. I have not tried with any other. And if you use other oils, it won't be as fragrant.

    Anonymous said...

    Hi, the chiffon cooked pulut Hitam is it use the same recipes as the porridge dessert?
    Thanks. Michelle

    Anonymous said...

    Hi, the chiffon cooked pulut Hitam is it use the same recipes as the porridge dessert?
    Thanks. Michelle

    Honey Bee Sweets said...

    Hi Michelle,

    Yes correct, it is the same as the black glutinous rice dessert we asians often eat. :) I also have the Pulut Hitam porridge recipe on my blog, do check it out. :)