Steamed Black Glutinous Rice Cake has a moist and spongy texture with rich nutty black glutinous rice and coconut flavor. It is perfect for a breakfast treat or as a snack.
Steamed Black Glutinous Rice Cake is an old-fashioned Indonesian dessert made from black glutinous rice flour as its main ingredient. It is a gluten-free and dairy-free cake you can easily make over a stovetop.
The cake tastes nutty from the black glutinous rice flour and a little bit coconutty. It tastes exactly like sweet black glutinous rice but in cake form. Although it is made from gluten-free flour, the texture is not dense, but soft, fluffy, and moist with tender crumbs. It is also a healthier dessert option because black glutinous rice is packed with nutrients and has more fiber content to make you full longer.
Ingredients You Need
- 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.
How to Make Steamed Black Glutinous Rice Cake
- In a small bowl, combine vegetable oil and coconut cream.
- In a stand mixer fitted with whisk attachments or hand mixer, beat eggs, granulated sugar, vanilla extract, and ovalette until ribbon stage. The mixture should be pale, fluffy, and thick.
- Sift in black glutinous rice flour, baking powder, and salt. Fold with a spatula until well incorporated.
- Scoop a little bit of batter into the mixture of vegetable oil and coconut cream. Mix until well incorporated. Pour the mixture back to the batter and fold the batter until well combined.
- Pour the batter into a greased bunt pan. Run a skewer through the batter and tap the pan on the counter to remove the air bubbles.
- Steam in the preheated steamer for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool the cake in the pan for 15 minutes. Release the cake from the pan and cool completely on a cooling rack.
- Cut and serve.