Brownies Kukus Ketan Hitam

Have you tried this Bunda Ricke Indriani's black glutinous rice steamed brownies?

Yes? Then you must be agree with me, this brownies is soooo good, taste and texture wise. The chocolate is just right, not too strong but pair perfectly with the black glutinous rice.  The texture is moist and to my surprise it is not as gritty as  the black glutinous rice steamed cake I made before. Surely, this will be one of the favorites.

No?

Then you have to give it a go... it really worth a try...

I only made half of the recipe and used an 18 square pan. Due to the lack of time, I skipped the 9th to 11th steps and just pour all the batter in the pan. But I am sure it will be nicer with the chocolate filling in the middle. Hmmm...

Ingredients:

6 eggs

200 gr sugar

1/4 tsp salt

1 tbs vanilla

2 tbs sweet condensed milk

250 gr black glutinous rice flour

20 gr cocoa powder

100 gr dark cooking chocolate

200 ml oil

chocolate rice for the filling

Methods:

1. Heat enough water in a big pan.
2. Melt chocolate and oil on a stainless bowl over that simmering water. Remove from the heat and stir well.
3. Grease a 20 square baking tin and line the bottom with wax paper.
4. When the water already hot enough. Off the stove and remove the pan to the table. Place the eggs, sugar, salt and condensed milk on a heatproof bowl. Put the bowl in the pan with hot water. Beat on low speed until the sugar dissolve. Remove the bowl from the heat. Increase the speed to high, beat again until thick and pale. Off the mixer.
5. Heat again the water in the pan. Place a steamer on it.
6. Add the flour and cocoa powder in the batter while sifting in 3 batches. Fold it carefully.
7. Remove some of the batter to a bowl. Pour in the oil and chocolate mixture. Fold it slowly and carefully until well incorporated.
8. Pour it back to the batter. Fold it well. 
9. Pour half of the batter in the baking tin and steam it on medium heat for 10 minutes. 
10. Sprinkle the chocolate rice and pour the remaining batter and continue to steam for 30 minutes.
11. Remove from the steamer. Let stand for about 10 minutes. Then invert the cake onto a plate.
12. Enjoy!

Black Glutinous Rice Steamed Cake

It is really annoying when the internet connection is down. For me who is just a super beginner in the kitchen, I rely fully on the internet to find recipes or idea what to cook. Just like that day, I needed to make black glutinous rice cake but I couldn't browse anything. What should I do? Calm down Anna ... couldn't get a new recipe, just used the old one then...

From the same recipe of putu ayu ketan hitam, I skipped the coconut layer and  poured the batter into a round 18 cm baking tin instead of putu ayu molds. Simpler and faster, right? The batter was a bit thin so that the cake became dense, but still moist. It was sweet and tasty with a unique gritty texture. It's kind of  eating bubur ketan hitam in the form of a cake. My sister loves the colour and the texture but my boy find it unappetizing. What about you?

Putu ayu ketan hitam

Perhaps this putu ayu ketan hitam (black glutinous rice with coconut steamed cake) recipe is a must for Indonesian foodie blogger... Wherever I blog walking to Indonesian food blogs I found it there... All said that this cake is yummy. And they are true! I tried it this weekend, and it turned out beautiful, moist and tasteful :)

Cake kukus ketan hitam putih telur (Egg white & black glutinous rice steamed cake)

This was my first time dealing with black glutinous rice flour. I became interested in this flour after Ummu fatima posted about black glutinous rice flour cake again, again and again. It was so tempting. She also said that it was her family's favorite and always disappeared in no time. Was it that good? hmmmm ...*so curious*