Last Saturday, I helped my elder brother prepared 4kg of cooked pulut hitam dessert for his hosting and I kept about 0.5kg for a mouse cake I had intended to bake. A belated birthday cake for our younger brother. However, the plan was for us to do a picnic with some long time friends on Sunday and I decided against it as chiffon cake keeps better at the picnic ground, bearing in mind the kind of weather we have here in Singapore!
The recipe is similar to pandan chiffon, except for 200g of cooked pulut hitam which I had grind together with the coconut cream and mixed into the yolk & flour mixture. The oil was reduced by half for my recipe, as the cream has a high fat content. Another online blogger baker grind the rice into powder and mixed that with the flour. This should be similar to the sesame chiffon cake I used to bake. I was somewhat expecting the cake colour to be some faint traces of purple, but it wasn't. It looks very much like the sesame chiffon, except for the faint traces of rice grains embedded in the cake.
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| I was worried the pulut hitam puree may be too heavy for the cake to rise, but it had risen well. |
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| Love the frangrance and texture of this cake. |
The cake turn out really well. It has a nice coconut fragrance with hint of rice, though not distinctly pulut hitam. Texture is soft and moist. I have made a note to add in more pulut hitam puree for my next attempt and compare how that fares.
As it turned out, we didn't get to go for the picnic and the cake was kept in airtight container in the fridge for 2 days. My heart sank when my brother told me my 2 year old nephew didn't quite enjoy pandan cake. Despite his young age, he has gotten quite well know for his discerning taste for food. You can imagine how great my joy when my brother send me a text message the next morning that my little nephew has asked for serving during his breakfast time!
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