Brownies Kukus Kacang Hijau Mocaf

I was really very happy with this steamed brownies. It just looked like any other steamed cake, I knew, but it was really a special one to me. Why, this was my first experience using mocaf flour as wheat flour substitute. Mocaf or modified cassava flour is flour made of cassava that are already modified using biological process. Many experiments showed that mocaf can replace the use of wheat flour until 100% in brownies, steamed cake and sponge cake. My blogger friends had already tried using this flour and they said that the cake using mocaf flour is as good as one with wheat flour. So, better late than never, right? I decided to buy mocaf flour and had it a go.  

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!