BLACK GLUTINOUS RICE CAKE. My husband brought some interesting looking rice cakes from school today. He said one of his colleagues gave them to him. It is called Hkmi Chal Ddeok (흑미찰떡) in Korean, which means glutinous black rice cake.
The white glutinous rice is what we commonly use for making Japanese mochi or Chinese In Indonesia, the black powder is used mainly for making cakes or brownies, the texture is denser then cakes made with all purpose or cake flour.
This sweet rice cake is a popular dessert to bring for potlucks and events, and it's so special being able to make this traditional dessert for Chinese New The recipe calls for only six ingredients: glutinous rice flour, baking powder, milk or coconut milk (I like using a can of coconut milk and topping it up with.
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You can have BLACK GLUTINOUS RICE CAKE using 7 ingredients and 7 steps. Here is how you cook it.
Ingredients of BLACK GLUTINOUS RICE CAKE
- You need 250 grams of black glutinous rice flour.
- You need 200 grams of superfine sugar or regular sugar.
- Prepare 15 grams of Ovalett or TBM (emulsifier).
- It's pinch of salt.
- It's pinch of baking powder.
- It's 6 of eggs.
- It's 150 grams of melted butter.
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BLACK GLUTINOUS RICE CAKE instructions
- Mix these all with high speed mixer for about 10 minutes until it reaches 3 times volume and have a good consistency.
- Insert the flour and use spatula to mix it well, but do not overmix.
- Insert melted butter and mix with spatula again, but do not overmix.
- Prepare a baking pan (25x25cm) and grease it with butter, also prepare a preheated large metal vessel for steaming.
- Put your baking pan into the vessel and steam for 45 minutes.
- If you want a crunchy texture, you can bake it with oven for about 10 minutes, 150 celcius or 300 fahrenheit.
- SERVE AND ENJOY!.
Using unpolished black glutinous rice instead of whole grain white glutinous rice makes this dessert more interesting due to its colour. Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, Northeastern India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. In a saucepan bring water and pandan leaf to a boil. Black glutinous rice, also known as black sticky rice, is the unpolished, whole grain of traditional sticky white rice, commonly served in Asian restaurants, especially Thai. Despite its name, the color of the rice is closer to a deep, dark purple.
