Thursday, 16 August 2018

Pulut Hitam Butter Cake


Pulut Hitam is a well-known dessert.  The fragrance from the coconut milk blended so well with the black glutinous rice that it brings out a very special taste.  This is what it makes this dessert so unique and popular.


My baking buddy, Brenda has turned this unique taste into a cake, which it would never come across my mind but she did it.  For the 1st time I tasted this cake, it was so good that I couldn’t get the taste out of my mind.  


This is the cake that I frequently baked for family and friends.  By topping the cake with some fresh coconut flakes, it gives you another difference texture and feel of the cake.  



HAPPY BAKING!

INGREDIENTS
[Recipe by Brenda Khaw]

(A)
227g          Unsalted butter
180g          Castor sugar
4                 Eggs
180g          Concentrated coconut milk

(B)
160g          Black glutinous rice flour
100g          Cake flour
1 tsp           Baking powder

Some fresh coconut flakes sprinkle on top of the cake when serve [optional]


METHODS

Preheat oven, line parchment paper on 8” square or round cake tin.

Sieve ingredients in (B) together. 

Beat butter n sugar with an electric mixer until it is fluffy and turn pale yellow.

Add in eggs, one at a time and mix it well.

Fold in the sifted ingredient.  Separate into 2 batches, alternating flour first then coconut milk.  Mix them well but do not over mix.

Pour batter into cake tin and bake at 150 Deg C for about 50-60 minutes.  Insert a skewer into the center of the cake, it should come out clean, if not continue to bake for another 10 mins or till cooked.

Let is cool for in the pan for 5 minutes before transferring onto a wire rack to cool completely.

Sprinkle some fresh coconut flakes on the cake before serve. 



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