Purple Cup Cakes (from sweet black rice)
How does black sweet rice from Japan taste like?
Yummy. That’s for sure.
Slightly less sticky from the glutinous black rice famously known in Indonesia as ‘ketan hitam’, this sweet black rice gave me the idea of baking a type of cake that I certainly cannot find here.
After trying for the second time, adding a little flour to the recipe, the cake finally expanded.
Not bad eh, for a beginner try? 
The taste is even better, especially if you like bubur ketan hitam!
Oh yeah, here’s the recipe:
- Sweet Black Rice (about 2/3 cup, boiled with 2 cups of water, until soft and water is completely absorbed)
- 1/2 cup of cake flour
- 1/2 cup of coconut milk
- 3/4 cup of butter or margarine
- 3 eggs, seperated
- vanilla essence
- salt to taste
- 3/4 cups of sugar
Directions
- Put black rice mixture in blender, until soft, set aside and let cool
- beat egg whites until stiff
- beat yolks with sugar until white and fluffy
- add vanilla essence into egg yolk mixture
- add black rice mixture and flour into the egg yolk mixture
- mix well (mixer low speed)
- fold egg whites into mixture
- Pour into cup cake molds.
- Put in oven with water bath, 350 – 380 F.
- Take out when tester stick is dry (About 45 minutes to an hour).
Srumptious!
It is scrumptious, isn’t it? I love bolu ketan item. Very Indonesia, very very oh so good!!
Comment by Riana Ambarsari — July 30, 2008 @ 9:17 pm