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Pulut Hitam Chiffon Cake



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Pulut Hitam Chiffon Cake

  • 7 egg whites
  • 1/2 tsp cream of tartar
  • 150 g caster sugar
  • 6 egg yolks
  • 1 tsp vanilla
  • 120 g coconut cream
  • 50 g water
  • 80 g oil
  • 1 pinch salt
  • 50 g plain flour
  • 100 g pulut hitam flour (black glutinous rice flour)
  • 1 1/2 tsp baking powder

Recipe's preparation

    Pulut Hitam Chiffon Cake
  1. Pre-heat oven to 190ºC. Lightly grease and flour a 26cm chiffon tin.2.  Clean and dry TM bowl thoroughly. 3.  Insert Butterfly. Place egg whites and cream of tartar into TM bowl and whip for 7 minutes at 50ºC on speed 3. Slowly add sugar through hole in lid at around 3 minutes, 1 tsp at a time. Carefully transfer meringue to another bowl.4.  Without rinsing Butterfly, reinsert into TM bowl. Place egg yolks, vanilla, coconut cream, water, oil and salt into TM bowl and whip for 3 minutes at 37ºC on speed 3. Remove Butterfly.5.  Add 60g of the meringue mixture into TM bowl and with dial set to closed lid position, incorporate for 5–6 seconds on Interval speed.6.  Add flours and baking powder and with dial set to closed lid position, mix for 16 seconds on Interval speed.7.  Turn out into meringue mix and fold in gently by hand.8.  Pour into prepared chiffon tin and bake for 40–45 minutes.9.  Remove from oven and cool completely upside down in tin before removing cake.



This is a tweaked verion of the 'Pulut Hitam Chiffon Cake' recipe from 'A Taste of Asia' on page 91.  Pulut Hiam is black glutinous rice flour and is difficult to purchase in Australia.  Now with Thermomix, you can simply make your own by milling black glutinous rice until very fine.  You should roast your rice in the Thermomix and mill it once cold. You can do more than the amount in this recipe and simply keep it in your pantry.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This cake was delicious and

    Submitted by letstryit on 26. October 2013 - 13:22.

    This cake was delicious and unusual in colour and texture. I was able to source black glutinous rice flour, but will try it next time using this flour made in the TMX from the more available black glutinous rice (as per the tip attached to the recipe). As for the pandan chiffon cake, you do need an aluminium Angel cake tin (NOT a non stick version as the cake will slip out when the cake tin is inverted to cool !! - as happened to a friend). I did not grease and flour the tin as various blogs on the internet warn not to - sticking to the sides of the tin help the cake rise. Note that the typical angel cake tin has 25 - 26 cm diam top and 21 cm base and seems to be the commonly available size from Asian and kitchenware shops. To remove cake from the tin once cool, Run a knife inside the outer edge of the tin, and a skewer around the " chimney" part of the tin. Lift out the cake by holding the chimney, then keeping the knife nice and flat, run it around the base. Give it a go!

    John Clark

    Independent Consultant (WA)

    0439 470 904

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