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Tuesday, October 5, 2010

Black Glutinous Red Bean Chiffon Cupcake 黑糯米粉红豆杯子戚风蛋糕

05-10-2010更新
我把蛋糕收在室温密封的盒子里,今天是第三天,早上要吃时发现有红豆的地方有点粘粘的,虽然闻起来没异味,但这应该是开始变坏的前奏。曾经用过罐头的红豆没这个问题,自己煮的红豆不耐放,所以建议把蛋糕收在冰箱里。

前阵子看到很多网友做了黑糯米戚风都赞不绝口,再加上个人很喜欢黑糯米的味道,所以搞到我心痒痒,但这黑糯米粉还真不容易找,我可是新马两国(好啦,没那么夸张,只是新加坡和JB)寻寻觅觅都还是看不到它的踪迹。

我的厨房乐园的neyeeloh知道后二话不说给我发了封email问我地址,然后就给我寄了包黑糯米粉。现在的社会人与人之间越来越冷漠,neyeeloh的热心让我受宠若惊,我要特别在此感谢neyeelohEsther,谢谢你!

我还真是不好意思等到现在才开工使用那载着neyeeloh满满心意和友谊的黑糯米粉粉。其实我也有两三个星期没有做烘培了(忙是借口,懒了下来才是真正原因吧?!),所以昨天趁Lucius小睡我快快动手做了这个蛋糕。


我选用了neyeeloh分享的食谱。家里刚好煮了红豆汤,我把食谱里的椰浆换成红豆水,再加入一些煮熟的红豆(红豆还没有煮到破开时就捞一些起来),做了这款黑糯米红豆戚风蛋糕。椰浆的重量肯定比红豆水高,论体积同等重量的红豆水会比椰浆多,但是因为份量很少,再加上我觉得多点液体蛋糕会更湿润,所以就直接用同等重量的红豆水。

我家没有小的戚风模,所以我用了muffin杯做成了15个小蛋糕。不用脱模,吃时一人一个不用切,烘烤时间减半,我觉得用这个方法挺不错的,缺点是我的烤箱一次最多只能容纳15杯。

大家的黑糯米戚风都是灰色的,我的却是浅褐色的,我想应该是没有加入椰浆的原故。我觉得如果加入椰浆一定更美味,但是这个也很好吃,我可以尝到淡淡的黑糯米味,尤其是当咬到红豆粒时更好吃。红豆粒没有拌得很均匀,那杯被我切开拍照的红豆分佈刚好很少。


I am sharing my adapted recipe from here.

Ingredients:
(A)
4 egg yolk
20g sugar
¼ tsp salt
(B)
50g coconut milk (I replaced with red bean soup)
2 tbsp vegetable oil
(C)
35g cake flour (I replaced with self-raising flour)
45g black glutinous rice flour (黑糯米粉)
¼ tsp baking powder (I omitted)
(D)
4 egg white
60g sugar
¼ tsp cream of tartar
(E)
4 - 5 tbsp cooked red bean coated with 2 tsp plain flour

Method:
1) Whisk (A) till sugar dissolved (I used a manual whisk aka eggbeater).
2) Add (B), whisk till combined.
3) Sift in (C), mix till smooth (=egg yolk mixture).
4) Whisk the egg white in (D) till frothy. Add sugar and cream of tartar in 2 batches, whisk till stiff peak (I used an electric mixer).
5) Fold in 1/3 of the meringue into the egg yolk mixture and mix till just incorporated.
6) Then fold in mixture in step 5 to the meringue and mix till just incorporated.
7) Fold in (E) lightly.
8) Pour the batter into paper cup till about 75-80% full. Bake in preheated oven at 175C for about 20 mins.
9) Remove from oven and cool completely on wire rack.

Note:
1) The red bean and red bean soup used here are unsweetened. Reduce sugar amount if sweetened red bean/red bean soup is used.
2) Can also be baked in 18cm chiffon mould. Increase the baking time to approx. 40 mins.
3) When cooling on wire rack, I did an experiment to cool some cups upside down and just leave some as it is and I found no difference. So I conclude that it is it not necessary to invert chiffon cake if baking in small muffin cup.

27 comments:

  1. A blogger friend sent me 2 packs of black glutinous flour.
    But hoh, I've seen Malay blogers doing chiffon with this, but it looks very dark, unlike this one.

    Could it be due to the flour.
    The one she sent me looks darker than yours, like ciggie ash.

    ReplyDelete
  2. 你的尝到黑糯米的味道喔?太好了,下次我也不加椰浆了,感觉上黑糯米的味道都被盖过了。

    ReplyDelete
  3. Angel, I am worst than you, I even hunt when I went Jakarta but still no luck to get it :P. Ann also very nice, she offer to send me some of her share when she got to know that but I already asked my colleague to help me to look for it. After looking at your chiffon, I am feeling to make it again :).

    ReplyDelete
  4. 加入红豆水?很新奇的尝试哦,下次我也要做做看^^

    ReplyDelete
  5. I want to try this recipe again with red bean ;))

    ReplyDelete
  6. Wendy,

    Ya, all the black glutinous flour cake I saw is dark grey colour except mine. :(

    I suspect is due to lacking of coconut milk coz white + black = grey.

    ReplyDelete
  7. neyeeloh,

    可能是我的味蕾比较敏感,我能尝到淡淡的黑糯米的味道。其实我觉得这蛋糕的味道有点像之前我用马玉山的紫山药黑米仁做的戚风。

    ReplyDelete
  8. Jess,

    haha, we got the same fate.

    After knowing that the black glutinous flour is so precious (hard to get), my dad said it is a "waste" to use it to make cake. He meant should use it to make kuih koci.

    ReplyDelete
  9. 鲸鱼蓝蓝蓝,

    其实是家里刚好煮了红豆汤,要不是加入了红豆粒蛋糕是尝不到红豆的味道的。

    ReplyDelete
  10. Anncoo,

    I think this recipe is a keeper, it yields a very nice chiffon cake. I have made some update in my post, if you add in home-cooked red bean remember to store the cake in fridge.

    ReplyDelete
  11. Another coincidence, I baked chiffon too during last weekend :) Instead of black glutinuous, I baked black sesame chiffon. It is a good idea to add in red bean to the cake, you are making me miss the black glutinuous chiffon.

    ReplyDelete
  12. Looks fluffy and soft. Can imagine the fragrance from black glutinuous rice. Very pretty to present it in cup size.

    ReplyDelete
  13. Hi,
    Thanks for sharing the recipe & tips.
    U can find the Black Glutinous Rice Flour at Gim Hin Lee Pte Ltd Blk 10 Haig Road #01-363/365 Singapore 430010 Tel: 67428388.

    ReplyDelete
  14. 我有时也是喜欢用杯子做戚风蛋糕, 比较容易吃, 这个食谱很特别, 先拿走了。

    ReplyDelete
  15. DG,

    We are 心有灵犀。I saw ur black sesame chiffon just before I read ur comment. :)

    ReplyDelete
  16. Jessie,

    Thanks for ur nice words but I still can't get the "pong-pong" chiffon cupcake like ur banana walnut chiffon cupcake. Wonder what is the reason.

    ReplyDelete
  17. myme,

    Thank you very much for sharing with me where to buy black glutinous rice flour.

    ReplyDelete
  18. Min,

    我也这么认为,而且我很心急,用杯子做不用等多久就能吃了。

    ReplyDelete
  19. 看起来很松软的蛋糕哦

    ReplyDelete
  20. You are making me drool with your black glutinous rice bake.

    I always hear that black glutinous rice flour cannot be found in SG. :(

    Saw a post by myme, I must really make a trip to Gim Hin Lee. Thanks myme for sharing where to get!!!

    ReplyDelete
  21. Hi angel
    Would like to ask if I can use tube egg tou Fu to make the tou Fu pancake u shared earlier? Tks
    Octopusmum

    ReplyDelete
  22. PynnLee,
    谢谢。

    hanushi,
    Yes, must thank myme. I look forward to seeing ur black glutinous flour cake.

    ReplyDelete
  23. Octopusmum,

    I used tude Japanese siken tofu (without egg one), u may try egg tofu I believe it should turn out nice too.

    ReplyDelete
  24. 之前,我妈妈买的黑糯米粉都是托人到泰国边界买
    他说那儿黑糯米粉比较好和便宜

    ReplyDelete
  25. Hi Angel

    thks, i used the egg tou fu and yes, there is indeed no difference. it tasted the same as the one made with normal toufu.
    regards
    octopusmum

    ReplyDelete
  26. Sock Peng,

    泰国的糯米肯定比较好

    ReplyDelete
  27. octopusmum,

    I think next time I shall try with egg tofu too.

    ReplyDelete

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