A few weeks ago, i was one of the home bakers to be invited to ToTTs by Singapore Home Cooks to do a live demonstration for fruit cream puffs for 100 pax. As we baked, members will walk around to view the whole procedure and there is also a question and answer session after that. It was really a good exposure and experience, not to mention with loads of fun!

A total of 10 home bakers were invited to the event. There was one special bake by a home baker which lingers in my mind. A pulut hitam cake. Pulut Hitam is a well-liked desert by most Singaporeans because of the fragrance from the coconut milk together which blends so well with the special taste of black glutinous rice. Turning the exact same taste into a cake has never came across my mind, and i’ve gotten to taste it for the first time. I couldn’t get the taste off my mind after that.

To bake this cake, you will need black glutinous rice flour, an ingredient which is not easily found on stores or supermarket, which i got my hands on it eventually. During the days while waiting for my flour, a lot was running through my mind. How can i make the cake texture better and how to perfect the bake? Using Brenda’s recipe, i made some little changes to it, and here’s the recipe…

 

Pulut Hitam Butter Cake

Ingredients A
227g of butter (i used 1 block of SCS butter)
130g sugar
4 egg yolks
180g concentrated coconut milk
160g black glutinous rice flour
100g self rising flour
Coconuts flakes steamed with pandan leaves (optional)

Ingredients B
4 egg whites
60g sugar

 

Method:

Step 1: Preheat oven at 170°C.
Step 2: Sift self rising flour, glutinous rice flour in a big bowl.
Step 3: Beat butter and sugar till light and frothy. Scrap twice to ensure all butter is well mixed.

Step 4: Add egg yolks, one at a time. Make sure the egg yolk is well mixed before adding the next one.

Step 5: Fold in the sifted self rising flour and glutinous rice flour. Separate into 3 batches, alternating flour first then coconut milk. Set aside.

 

Step 6: In a clean mixer, beat egg whites till bubbles are seen, slowly adding in your sugar by batches. Beat till stiff peak. (I had mine over beaten because i was washing the dishes >_<)

Step 7: Fold the egg white meringue into the butter mixture by batches, 1/3 each time.

Step 8: Bake for 170°C for 50mins or until fully cooked. Test by inserting a skewer into the cake and it comes out clean.

Step 9: Serve! Top with coconut flakes for a different texture and feel of the cake.

 

 

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