Steamed Black Glutinous Rice Cake

5 from 3 votes

Steamed Black Glutinous Rice 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.

Author: Taste of Nusa

Course: Dessert

Cuisine: Indonesian

Difficulty: Intermediate

Dietary: Vegetarian

Servings: 9 inch/22.5 cm cake

Prep Time:15

Cook Time:35

Total Time:50

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.

Nutrition