A treat with an Eastern twist: Black glutinous rice chiffon cupcakes with coconut cream
Can't get enough of "Bubur Pulut Hitam"? Then you'll love this recipe for black glutinous rice chiffon cupcakes with coconut cream!
4 egg yolks, at room temperature
30g icing sugar, sifted
40g vegetable oil – I used canola oil
20g coconut cream
25g cake flour, sifted
50g black glutinous rice flour, sifted
For the meringue:
4 egg whites
1 teaspoon cream of tartar
100g caster sugar
For the filling:
400ml whipping cream, cold
2 tablespoons icing sugar
40g instant custard powder
3-4 tablespoons coconut cream
200ml whipping cream (optional)
1 tablespoon icing sugar (optional)
1-2 drops food colouring
See the steps to make a fresh batch of black glutinous rice chiffon cupcakeon the next page.
For the cupcakes
1. In a mixing bowl, beat egg yolks and icing sugar. Once combined, add vegetable oil and continue beating.
2. Add coconut milk and beat until blended.
3. Add the glutinous rice flour and the remaining dry ingredients in 2 additions and mix until just combined. Set this aside.
4. In a clean mixing bowl, whisk the egg whites until frothy. Add the cream of tartar and beat until soft peaks form.
5. Gradually add caster sugar, whisking all the while until stiff peaks form.
6. Add 1/3 of the meringue into the egg yolk mixture. Beat it in.
7. Gently fold the remaining meringue in 2 batches until no white streaks remain.
8. Transfer the batter into liners and place them on a baking tray. Lift the tray about 10cm off the table top and drop it. This removes any larger air bubbles.
9. Bake at 160°C for 15-20 minutes. The cakes should have risen and the tops should be golden brown. Allow the cakes to cool completely before adding the filling. As the cakes cool, they will sink.
For the filling
1. Make the filling by whisking together cream, icing sugar and custard powder until it forms stiff peaks.
2. Gently fold in coconut cream.
3. Transfer the mixture to a piping bag (the mixture will be slightly runny) and pipe into the cupcakes.
1. In a clean bowl, whisk more whipped cream with icing sugar and food colouring to pipe rosettes on the cupcakes.
2. Top with desiccated coconut and serve the cupcakes cold.