You know, lately, I don’t have the urge to explore new restaurants or new cafes in town. Those kind of experience sort of bored me out. Like, I’ve done that quite a lot and now I’m done with it (not permanently of course).
I’ve been eating more and more healthy food at home. I eat less red meat, more fruits, no processed or canned food, etc etc etc. And last week, I just did my 3 days Detox which allows me to eat fruits ONLY during the days. It just feels really good, you know, to be aware of what you put into your body. And how your body reacts to it.
Then I came across this phase of life when cooking healthy food becomes an obsession. Now I found myself bake occasionally since it’s way cheaper (and healthier) than buying you cakes outside. Plus, it’s fun too!
To make this light spongy not-too-sweet black glutinous rice chiffon cake, you’ll need :
- 75 gram of black glutinous rice flour
- 25 gram of all purpose flour
- 5 egg yolks
- 5 egg whites
- 1/2 tsp salt
- 1/2 tsp cream of tartar (I don’t use this in my experiment)
- 75 gram white sugar
- 35 gram white sugar
- 75 gram thick coconut milk
- 60 gram vegetable oil
- In a bowl, put together egg yolks, sugar, and oil. Mix it well, then add coconut milk and salt. Stir until combined.
- In a separate bowl, sift your all-purpose flour, black glutinous rice flour and baking powder. Then, pour the dry ingredients onto the wet ingredients. Mix well.
- Now, just like any other chiffon cake, in another separate bowl, using your electric mixer, you want to beat your egg whites until they are stiff. They should be white, fluffy, but firm. Scrape the sides of your bowl frequently with your spatula.
- Then using a spatula, fold your beaten egg whites into the batter. You’re doing this to make the batter a lot lighter and fluffy by incorporating air into the mixture.
- Pour your batter into baking pan, bake it for about 45 – 50 mins in a preheated oven (180 C).
- Now, you want to turn your baking pan upside down while cooling process takes place. It prevents your cake to flatten quickly.
Now, a soft fluffy chiffon cake is ready to serve! My cake did not come out perfect. It still flattened a little bit, and I didn’t mix the egg whites well so the color of the cake was not even. But it tasted marvelous! I bet you want to try some? 😉