Pulut Hitam Chiffon Cake (Black Glutinous Rice Chiffon Cake) – Delishar

Pulut Hitam is one of my favourite dessert. I love the distinct taste of the sticky black glutinous rice and rich flavour of coconut milk. I lose self-control when it comes to this particular dessert.

When my friend, Sharron, passed me a packet of black glutinous rice flour. I knew I have to make myself some pulut hitam chiffon cake. I love how the flavours played out with this cake as it does taste a lot like pulut hitam. I adapted the recipe from a trusted source, one of the queens of Chiffons: Phay Shing from Loving Creation 4 You. It was pretty simple to make, the baking and cooling time was the longest.

Have you taken part in the current Mayer Airfryer GIVEAWAY? Details below.

Preheat oven to 160C.

Separate the eggs, add egg yolks and sugar in a mixing bowl.

Beat until pale yellow, and sugar dissolved.

Add pandan paste, vanilla extract, salt, corn oil, and coconut milk.

Mix until combined.

Sieve in black glutinous rice flour, and mix until no trace of flour found.

In a clean mixing bowl, add cream of tar tar and egg whites.

Beat egg whites until bubbly, and gradually add sugar while beating.

Beat until you get stiff peaks.

Fold in 1/3 of the meringue. I like to use a balloon whisk, but you can use a spatula or your hands.

Fold in the rest of the meringue until combined.

Pour batter slowly into UNGREASED chiffon pan, this helps to minimize large air bubbles.

Drop pan on countertop a few times to get rid of big air bubbles.

Bake until cake springs back, and skewer comes out clean.

Black Glutinous Rice Chiffon Cake

Sharon of Delishar

Makes a 17cm cake

  • 78 g black glutinous rice flour Available at Bake King
  • 3 large egg yolks
  • 15 g caster sugar
  • 25 g corn oil
  • 70 g coconut milk I used low-fat
  • pinch of salt
  • 1/2 tsp vanilla extract
  • 1/2 tsp pandan extract/paste
  • 1/3 tsp charcoal powder for colour or a little black gel colouring optional
  • 4 egg whites
  • 1/4 tsp cream of tar tar
  • 55 g castor sugar
  • Preheat oven to 160C.

  • Beat egg yolk and sugar until pale yellow, and sugar dissolved.

  • Add pandan paste, vanilla extract, salt, corn oil, and coconut milk into egg yolk mixture.

  • Mix until combined.

  • Sieve in black glutinous rice flour, and mix until no trace of flour found.

  • In a clean mixing bowl, add cream of tar tar and egg whites.

  • Beat egg whites until bubbly, and gradually add sugar while beating.

  • Beat until you get stiff peaks.

  • Fold in 1/3 of the meringue.

  • I like to use a balloon whisk, but you can use a spatula or your hands.

  • Fold in the rest of the meringue until combined.

  • Pour batter slowly into UNGREASED chiffon pan, this helps to minimize large air bubbles.

  • Drop pan on countertop a few times to get rid of big air bubbles.

  • Bake for 20 minutes at 160C, reduce oven temp to 150C and bake for another 20 minutes

  • Then reduce temp to 140C and bake for 10-20 minutes until cake springs back, and skewer comes out clean.

  • Invert to cool immediately, un-mould by hand when completely cooled.

 

To take part in the Mayer Airfryer + Baking Tin Giveaway, simple complete the rafflecopter below.

a Rafflecopter giveaway

This giveaway ends on Tuesday, August 11, 2015 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. Meet up required for prize collection, therefore it is open to Singapore entrants only.

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Pulut Hitam Ogura (Black Glutinous Rice Sponge Cake) – Delishar

Sometime back I shared a Pulut Hitam Chiffon Cake recipe. As mentioned before Pulut Hitam is one of my favourite dessert. A few weeks ago, I had a chance to dine at a friend’s place and she made pulut hitam. I was over the moon! Just thinking about a hot bowl of sticky black glutinous rice dessert make my mouth water uncontrollably!

After making the chiffon cake, I knew I had to make an Ogura version. I much prefer Ogura to chiffon although they are very similar in terms of method of making and texture. Ogura yields a moister cake due to the steam baking, and tighter crumbs.

This is how it should look like. A tray of warm water on the lowest rack then your metal rack on the 2nd lowest. This is where your cake tin should sit. Preheat the oven while you prepare the batter. When you are done, the tray of water should be almost at boiling point.

What I like about this cake is that it is gluten-free, low in sugar, and free of baking agent. This ogura has a slightly gritty bite to it because it uses glutinous rice flour instead of top flour or cake flour. It is something different and a love every bite of it!

Check out my Milo Ogura and Tri-flavoured Ogura too.

Pulut Hitam Ogura

Sharon of Delishar.com

makes an 8-9 inch pan

  • 6 eggs separated (60g Each)
  • 1 whole egg
  • 65 g coconut oil melted or corn oil
  • 80 g coconut milk
  • 70 g sugar
  • 1/2 tsp vanilla bean paste / vanilla extract
  • 1/2 tsp pandan paste
  • 65 g black glutinous rice flour available at bake king
  • 1/4 tsp cream of tar tar optional
  • Black gel colouring optional
  • 1/4 tsp salt
  • Preheat oven to 160C.

  • Line bottom of pan with parchment paper.

  • Prepare oven for steam baking as shown above.

  • In a large bowl, beat the egg yolk, one whole egg together, and drizzle oil while beating.

  • Then continue beating and drizzle in milk, vanilla paste, pandan paste, and colouring gel if using.

  • Mix salt into rice flour.

  • Sieve into yolk batter and mix until combined.

  • Beat the egg whites together with cream of tar tar.

  • When whites turn foamy, slowly add in sugar while beating.

  • Until you get firm peaks.

  • Add 1/3 of the meringue into your yolk batter, and fold it in.

  • Then fold in the rest of the meringue.

  • Be sure not to deflate your batter.

  • I like to use a balloon whisk to fold, but you can use a spatula if you prefer.

  • Pour batter into prepared pan.

  • Give it a few taps on your kitchen top to get rid of large air bubbles.

  • Steam bake for 10 mins on 160C then 50-55 mins on 130C.

  • Or until skewer comes out clean.

  • Invert immediately to cool for 5-10 minutes.

  • Then use a knife to release the cake from the sides of the pan.

  • Invert to unmould, and carefully peel off the baking paper.

  • Allow to cool completely before cutting.

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Black Vinegar Pork Trotters (猪脚醋) – Delishar

The first time I tasted this dish was during one of my auntie’s confinement month. I have to admit that it didn’t really appeal to me as a kid. I did not dislike it though, just pretty indifferent. I couldn’t quite make out what the flavours were about, sweet, sour, and gingery. But one thing I realised, the more I have it, the more I loved it! It grew on me really quickly, tender pieces of pork melting in my mouth, and very soon I was slurping down the gingery vinegar broth like I was drinking soup. After every bowl, it makes me feel warm from the inside out.

Black vinegar pork trotters is a classic heritage dish made by Cantonese families during confinement month following the birth of a baby. It is believed that this post-natal therapeutic food helps boost post natal immunity to expedite healing, keeps the body of the mother warm (a huge no-no to lose heat during confinement month!), and helps to expel wind/gas built up in the tummy during childbirth. This belief has been passed down from multiple generations, legend has it that it dates back to the Mind Dynasty.

“Calcium in the bones of the pork knuckles will be dissolved by the vinegar during the cooking process, a major nutritional value of the dish is to replenish the lost of calcium in pregnancy. Moreover, not only is ginger rich in Vitamin C, which helps to strengthen the mother’s immune system, it also has the function of removing the “wind”, which is known as “fong” in Cantonese, that is generated during childbirth and when the body is at its weakest; ginger also helps lactation. Eggs provide the new mother with large amount of protein which is especially good for repairing muscles.” – Wiki

In my opinion, my mum makes the best black vinegar pork trotters I’ve ever tasted. Friends of mine who have tasted my mum’s recipe has given raving reviews. And when I announced of another pregnancy in the family, those friends will be ordering their share of vinegar trotters months before. It used to be that I have to wait for someone to have a baby in the family before I get to eat my mum’s vinegar trotters. But not any more! She has very kindly came over to help me out with this recipe, and today I’ll share her recipe with you. 

vinegar trotters

This is such a great time to share with you this heritage recipe, which is in line with Le Creuset‘s 90th anniversary! Did you know that vinegar trotters are traditionally cooked in tall earthenware pot due to the acidic vinegar and cooking method leaches metals from metal pots. I didn’t have to buy another earthenware to make this or worry about the vinegar leaching iron from my French oven. All thanks to the advanced interior enamel that coats the Le Creuset French Oven. The coating protects the cast iron pots from rust, saves us the trouble of seasoning the pot after every use, resists chipping, and ensures easy cleaning.

(Giveaway completed)

In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! Stand a chance to win the bundle that includes:

  • Skillet 26cm in Dijon Yellow
  • 1 Spatula medium in Caribbean Blue 
  • 1 Silicone handle sleeve in Caribbean Blue
  • 1 Bowl in Dijon Yellow
  • 1 Bowl in Caribbean Blue

To take part in this giveaway, simply complete the rafflecopter at the end of the post. This giveaway is made possible by the good people at Le Creuset. 

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Here is a picture of the vinegar I used. My mom specifically said, have to use this bull dog/Chan Kong Thye Black Rice Vinegar, and it has to be the “Shuang1 Liao4” version. She shared that you will be able to get it at sundries stores at our local wet markets.

Vinegar trotters Process

Black Vinegar Pork Trotter

Delishar

  • 1.8 kg pork trotters*
  • 600 g Indonesia ginger or old ginger* peeled and sliced 1/4 inch thick
  • 10 hard boiled eggs shells removed
  • 2 tbsp sesame oil
  • 750 ml water
  • 750 ml bull dog brand “Shuang Liao” black vinegar
  • 500 g gula melaka
  • Cut trotters into 2 inch pieces.

  • Scald pork with boiling water to remove scum, then drain.

  • Heat French oven on med-high heat and add sesame oil.

  • Stir-fry ginger until fragrant.

  • Pour in vinegar and water.

  • Bring to boil and add gula melaka.

  • Cover and allow to simmer until gula melaka has dissolved (5-10 minutes)

  • Then add pork trotters, and egg, then bring to boil.

  • Reduce heat to a simmer, and allow to simmer until pork is tender.

  • About an hour.

  • Skim off fats before serving.

*Substitute some pork trotters for pork shoulders if you prefer lean meat.
*My mum advocated for Indonesia ginger, just ask the sundries store owner at the wet market. You will not be able to get Indonesia ginger at supermarkets.

vinegar trotters 1

To take part in this giveaway, simply complete the rafflecopter below!

a Rafflecopter giveaway

This giveaway ends on Tuesday, September 22, 2015 at 12:00 a.m. Singapore time (GMT+8).  Giveaway bundle includes: Skillet 26cm in Dijon yellow x 1, Spatula medium in Caribbean x 1, Silicone handle sleeve in Caribbean x 1, Bowl in Dijon x 1, Bowl in Caribbean x 1. The winner will be selected by random.org and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. The winner will need to self-collect the prize at Le Creuset’s office;  therefore, it is open to Singapore entrants only.

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