I like to say 'Thanks:)' to DG from Tested and Tasted, for sharing her black glutinous flour and recipe with me. However I made half the portion from the recipe and made some changes to it.
Recipe
Ingredients
4 egg yolk
20g sugar
1/4tsp salt
50g thick coconut milk ('Kara' brand packet coconut milk)
1/2tsp vanilla paste
2tbsp veg. oil
35g cake flour
45g black glutinous flour
1/4tsp baking powder
3 egg white
60g sugar
1/4tsp cream of tartar
Steps:
1. Preheat oven to 175C.
2. Sift flour, black glutinous flour and baking powder together, set aside.
3. Whisk egg yolk, salt and sugar together until well blended.
4. Add in oil, coconut milk and vanilla paste and whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till medium stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly in 3 portions until well combined.
10.Pour batter into a 20cm tube pan.
11.Put into a preheated oven and bake for 40mins.
12.Remove from oven, invert cake onto table until completely cool.
13.Remove cake.
never use black glutinous flour to make cake before, must try this one day.
ReplyDeleteHi Happy Flour, how is the taste like? thanks
ReplyDeletehi,may i know where to get the black glutinous rice flour?did u grind them yrself?thanks
ReplyDeleteAlthough you already modified it to 4 eggs, seems your cake looks bigger than mine :D Do you like it?
ReplyDeleteUntil today, I still cannot have my chiffon with nice brown skin like yours, do you know why? Or maybe different tin different result?
Never tried to add black glutinous flour in chiffon cake but looks good! Must bookmark it and try some day.
ReplyDeleteI had this missing comments problem few months back, and it resolved on its own. Another blog that I knew of also had this problem.
ReplyDeleteOK, back to this cake, I've seen this at DG's too and is waiting for fate to bring me to black glutinous flour.
I'm definately trying this when I get my hands on it.
hi happy flour, may i know where can i get the black glutinous four? thanks.
ReplyDeleteOh.. my first time see this special chiffon cake made with black glutinous flour. Very special one!
ReplyDeleteHi Sonia, Anncoo, Kitchen Corner and Bakericious,
ReplyDeleteOh, this is also the first time I came across black glutinous rice flour. My family love this chiffon cake. It has a mild smell and taste of black glutinous rice.
Hi Anonymous and Yin,
ReplyDeleteMy friend bought it from Indonesia and she share it with me. I can't find this here, in Singapore.
Hi DG,
ReplyDeleteHehehe, I used large egg and I used 21cm tube pan. The cake may look big but short.
Thanks, once again for sharing the flour with me so that we can get to taste this unique chiffon cake.
You are not the only one asking me this question. I think the problem lie on the oven.
Hi Wendyywy,
ReplyDeleteAt least, now I know that I'm not the only one having this problem. I'm keeping my finger cross, hopping no other further problem from blogger again.
Maybe you can get black glutinous flour from your country (Malaysia), I can't get it here in Singapore.
wow, what a special chiffon cake!! If my fren coming from Indonesia, I must get her to buy me one pack of the black Glutinous rice flour! Thanks for sharing this special cake!
ReplyDeleteHi Honeyboy,
ReplyDeleteYou're welcome. Happy baking. :)
Had a friend who did a different method. She soaked the rice, grind it and did a double boil method mixing it into a batter. A total different approach to this method you have done.. But I must say yours a straight forward method, which a lazy person like me who try.
ReplyDeleteAnyway, I'm new to your blog. Just spent 2 hours browsing thru you blog and told myself, I've got a new avenue for more bakes. Thanks for the wonderful recipes that you've shared. Would it be possible that I extract certain of your recipes that I'll be trying (sometimes only) into my blog? My blog is strictly for selective viewers only but in the meantime, it's only me. :)
I love everything that is made with glutinous flour, haven't tried chiffon cake with it...must taste so yummie...
ReplyDeleteHi Ajemi,
ReplyDeleteThanks for sharing a difference method on this recipe.
You may extract certain of my recipes and post it on your blog but do link back here. Thank you for your understanding. :)
Hi Juliana,
ReplyDeleteHope you can get hold of the flour and give this a try. Another new taste. :)
Thanks for your generosity! Will definitely link to your block.
ReplyDeleteHi Happy Flour, im new to your blog.You have wonderful collection of recipe especially your Wan Goh Kueh it very nice.Do u have to grease and heat up the tube pan before pouring the batter?Thanks
ReplyDeleteHi Anonymous,
ReplyDeleteThanks for your compliments. :)
Are you referring to chiffon cake tube pan? You don't have to grease tube pan for baking chiffon cake.
Hi,
ReplyDeleteI've just baked this cake and my family members love it so much, thks for sharing the recipe
Hi Neyeeloh,
ReplyDeleteGlad that you tried out this recipe and love it. Happy baking. :)