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Steamed Black Glutinous Rice Cake
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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 into 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.
Steamed Black Glutinous Rice Cake
Servings: 1 9 inch/22.5 cm cake
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.
Ingredients
- 4 eggs
- 10 tbsp (125 gr) granulated sugar
- 1 tsp ovalette/cake stabilizer
- 1/2 tsp vanilla extract
- 1 1/4 cups (180 gr) black glutinous rice flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120 ml) vegetable oil
- 1/4 cup (60 ml) coconut cream
Instructions
- Prepare pan – Grease an 8-inch/20 cm or 9-inch/22.5cm bundt pan with butter or margarine.
- 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 oil and coconut cream – In a small bowl, combine vegetable oil and coconut cream. Set aside.
- Mix dry ingredients – In a small bowl, combine black glutinous rice flor, baking powder, and salt until well combined. Set aside.
- 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).
- Make batter – Sift in the dry ingredients into the egg mixture. Fold with a spatula until well incorporated. 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 the batter into the prepared pan. Run a skewer through the cake batter and tap the pan on the counter to release the air bubbles.
- Steam for 30-35 minutes or until a toothpick inserted into the center of each one comes out clean.
- Cool – Let the cake cools in the pan for 15 minutes. Release the cake from the pan. Let it cool completely on the cooling rack before serving.
Video
Nutrition
Serving: 1whole cake | Calories: 2648kcal | Carbohydrates: 290g | Protein: 36g | Fat: 152g | Saturated Fat: 42g | Polyunsaturated Fat: 68g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 655mg | Sodium: 2828mg | Potassium: 601mg | Fiber: 6g | Sugar: 123g | Vitamin A: 950IU | Vitamin C: 2mg | Calcium: 248mg | Iron: 5mg
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