Recipe tried out Nov 2010
Last year, when I went to Homekreation to ogle at her onde-onde pulut hitam made from black glutinous rice (BGR) flour, I mentioned I am looking for this BGR flour and she was so so so so kind that she offered to mailed me some. I was so so surprised at the offer, and of course, a bit shy to accept it. In the end, I still gave her my address and it arrived just before last year's Eid ul-Fitr. I was so so happy that I could finally try out this recipe that I saw on DG's blog loooooooooooooong ago. Thanks Roz for your generosity. She also mailed me a bottle of browning essence.
I'm not sure about what's wrong with the BGR flour, but this cake tasted grainy. Which is a bit wasted. Like bakes made with buckwheat flour. My hubby said, it tasted like cake with sawdust. I read on the internet that this cake is supposed to taste really soft due to the glutinous rice flour, but mine tasted like sawdust, u know what I mean. That gritty grainy feel. Roz, does your onde-onde have this problem?
Anyway, this could be due to a manufacturer's default. No blogger is to blame for anything. Try this out if your BGR flour is perfectly sticky and good.
Black Glutinous Rice Chiffon Cake
Recipe source: DG's Tested and Tasted
5 egg yolks (95gm)
30gm corn coil
100gm coconut milk
1/3 tsp salt
67gm black glutinous rice flour
33gm cake /superfine flour
½ tsp baking powder
5 egg whites (190gm)
1/3 tsp cream of tartar
1. Preheat oven to 160(fan)/180C. Prepare a 22 or 25cm chiffon tube pan
2. Mix egg yolks, sugar and oil together. Then put in coconut milk and salt.
3. Sift both flours and baking powder directly into the yolk mixture. Mix until well combined. Set aside
4. Beat egg whites until frothy, put in cream of tartar and beat until soft peaks. Add in sugar gradually and beat until stiff.
5. Fold ¼ of egg whites into the batter. Repeat with another ¼ of egg whites.
6. Pour batter into remaining egg whites and fold until well combined.
7. Pour batter into a clean pan and bake for 40-50 minutes.
8. Remove cake from oven immediately and invert to cool down totally.
Be patient and wait for cake to cool down completely before removing from pan and slicing.
Even the colour is not as black as it should be. Readers who have experience with the same brand of glutinous rice flour, is yours like mine?
Roz.. not your fault, Not DG's fault... Manufacturer's fault.