Black Glutinous Rice Cake with Cheese Filling

Moist, soft, nutty steamed Black Glutinous Rice Cake with creamy Cheese Filling inside. Serve with a cup of coffee or tea for the perfect indulgence.

This Black Glutinous Rice Cake with Cheese Filling has taken over my social media feed recently. It is a new twist on the old-fashioned Steamed Black Glutinous Rice Cake.

The cake is made using black glutinous rice flour as the main ingredient. Although it is made from gluten-free flour, the texture is not dense, but soft, light, fluffy, and moist with tender crumbs. Plus, it tastes nutty from the black glutinous rice flour and slightly coconutty from the coconut cream. Hiding inside the cake is a creamy cheese filling. What a combination!

This cake is made over a stovetop, using a steamer. No oven is required, but you will surely need a tall steamer to make this cake. Let’s get this Black Glutinous Rice Cake with Cheese Filling steaming!

Ingredients You Need

Black Glutinous Rice Cake

• Black glutinous rice flour – It is our main ingredient. If you can’t find any, try making it from scratch by pulverizing black glutinous rice into powder using a food processor or coffee grinder.
• Eggs – The eggs are whipped along with sugar, vanilla extract, and ovalette until they are pale and fluffy. Whipped eggs are what make this Steamed Black Glutinous Rice Cake fluffy and light.
• Granulated sugar – To sweeten the cake.
• Vanilla extract – To enhance the flavor.
• Ovalette/cake stabilizer – It stabilizes your whipped eggs so that your eggs are likely to deflate quickly after whipping.
• Baking powder – It adds a lift to the cake, making it light and fluffy.
• Salt – To help bring out the flavor.
• Vegetable oil – The oil contributes to the moistness of the cake.
• Coconut cream – It improves the texture of the cake and gives a nice crumb structure to the cake.

Cheese Filling

• Cheese spread/cream cheese. Make sure the cheese spread or cream cheese is at room temperature for easy mixing. If you want to make the filling more runny and spreadable, you can try adding 1-2 tablespoons of heavy whipping cream.
• Sweetened condensed milk. To slightly sweeten the cheese.

How to Make Black Glutinous Rice Cake with Cheese Filling

1. In a stand mixer fitted with a whisk attachment or hand mixer, beat eggs, granulated sugar, vanilla extract, and ovalette on high speed until ribbon stage. The mixture should be pale, fluffy, and thick.
2. Sift in black glutinous rice flour, baking powder, and salt. Beat on low speed until just combined.
3. In a small bowl, combine vegetable oil and coconut cream. Scoop a little bit of batter into the mixture of vegetable oil and coconut cream. Mix until well incorporated. Pour the mixture back into the batter and fold the batter until well combined.
4. Pour half of the batter into a greased 8-inch/20 cm bundt pan. Steam for 15 minutes.
5. Remove the cake from the steamer. Use a knife and spoon to cut and scoop out the center of the cake, about 3/4-inch/ 2 cm depth. Avoid touching the sides of the pan.
6. Mix the cheese spread and sweetened condensed milk to make the cheese filling. Pipe a ring of the cheese filling directly into the hole.
7. Cover the top with the remaining cake batter. Steam for 20 minutes.
8. Let the cake cool in the pan for 5 minutes. Release the cake from the pan. Let it cool completely on the cooling rack before serving.

Black Glutinous Rice Cake with Cheese Filling

5 from 1 vote

Author: Taste of Nusa

Prep: 35 minutes mins

Cook: 35 minutes mins

Total Time: 1 hour hr 10 minutes mins

Course: Dessert

Cuisine: Indonesian

Difficulty: Intermediate

Dietary: Gluten-Free

Servings: 1 8-inch/20 cm cake

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Moist, soft, nutty steamed Black Glutinous Rice Cake with creamy Cheese Filling inside. Serve with a cup of coffee or tea for the perfect indulgence.

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Ingredients

 

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Steamed Black Glutinous Rice Cake

• ▢ 4 eggs, room temperature
• ▢ 2/3 cup (130 gr) granulated sugar
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp ovalette/cake stabilizer
• ▢ 1 1/3 cups (200 gr) black glutinous rice flour
• ▢ 1/2 tsp baking powder
• ▢ 1/2 tsp salt
• ▢ 7 tbsp (100 ml) vegetable oil
• ▢ 1/4 cup (60 ml) coconut cream

Cheese Filling

• ▢ 5.7 oz (160 gr) cheese spread or cream cheese, room temperature
• ▢ 2 tbsp sweetened condensed milk

Instructions

Steamed Black Glutinous Rice Cake

• Prepare pan – Grease an 8-inch/20 cm bundt pan with margarine or oil. Cover the lid with a kitchen towel to catch the condensation.
• Preheat the steamer by bringing the water in the steamer to a boil over medium-high heat. Cover the lid with a kitchen towel to catch the condensation.
• Mix wet ingredients – With a hand mixer or a stand mixer with a whisk attachment, combine eggs, sugar, vanilla extract, and ovalette. Beat on high speed until the mixture is pale and tripled in volume or until it reaches the ribbon stage (lift the whisk and draw an "8" in the batter. If the eight stays for 4-5 seconds, you’ve reached the ribbon stage and the batter is ready).
• Add dry ingredients – Sift in black glutinous rice flour, baking powder, and salt until well combined. Beat on low speed until just combined. Do not overmix. Set aside.
• Add oil and coconut cream – In a small bowl, combine vegetable oil and coconut cream. Take out a little bit of batter to the oil and coconut cream mixture. Mix with a spatula until well combined. Pour the mixture back to the batter. Gently fold in until everything is well incorporated. Do not overmix.
• Pour half of the batter into the prepared pan. Tap the pan on the counter a few times to release the air bubbles.
• Steam for 15 minutes.

Cheese Filling

• Make cheese filling – In a medium bowl, combine cheese spread and condensed milk until well incorporated. Transfer the cheese filling to a piping bag.
• Fill the cake – Remove the cake from the steamer. Use a knife and spoon to cut and scoop out the center of the cake, about 3/4-inch/ 2 cm depth. Avoid touching the sides of the pan. Pipe a ring of the cheese filling directly into the hole.
• Cover the top with the remaining cake batter. Tap the pan on the counter a few times to release the air bubbles.
• Steam for 20 minutes or until the cake is fully cooked.
• Cool – Let the cake cool in the pan for 5 minutes. Release the cake from the pan. Let it cool completely on the cooling rack before serving.

Notes

Don’t overmix – Overmixing can deflate the air incorporated into the batter, resulting in a flatter, less airy cake.

Video

Nutrition

Serving: 1cake | Calories: 3328kcal | Carbohydrates: 346g | Protein: 50g | Fat: 197g | Saturated Fat: 75g | Polyunsaturated Fat: 62g | Monounsaturated Fat: 46g | Trans Fat: 1g | Cholesterol: 832mg | Sodium: 2208mg | Potassium: 978mg | Fiber: 7g | Sugar: 165g | Vitamin A: 3229IU | Vitamin C: 3mg | Calcium: 521mg | Iron: 6mg

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