Black Glutinous Rice Cake with Cheese Filling

5 from 1 vote

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.

Author: Taste of Nusa

Course: Dessert

Cuisine: Indonesian

Difficulty: Intermediate

Dietary: Gluten-Free

Servings: 8-inch/20 cm cake

Prep Time:35

Cook Time:35

Total Time:1 10

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.

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.

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