Black Glutinous Chiffon Cake

I read quite lots recommendation on this cake, therefore I bought the black glutinous flour quite sometimes ago from Indonesia. But only now then I got chance to use it. There are quite varieties of recipes if you search under “Ketan Hitam Chiffon”, and here I tried on Fatmah Bahalwan recipe. I reduced on 25gr on the sugar, and I still found a bit sweet, maybe can reduce further 15gr. This cake is just as soft as other chiffon cake and it has a unique taste, just exactly like black glutinous rice porridge with coconut milk. :)

Ingredients: (Updated by 09/07/2010)
A:
160 gr Egg yolks
75 gr Caster sugar (I used 50 gr, however, can reduced further to 35 gr)
1 tsp Vanilla essence (I omit this)

B:
240 gr Egg whites
125 gr Caster sugar
1 tsp salt (I used ½ tsp)

C:
50 gr Plain flour
100 gr Black Glutinous flour
1 tsp Baking Powder Double Acting

D:
150 ml Instant coconut milk (I used KARA)
3 tbsp Oil

Method:
- Use hand whisk A until creamy.
- Then by using mixer beat B until stiff.
- Pour B to A partially (around 3 times). Then Pour C, then D mixed well.
(I followed the usual method, I mixed C and D to A creamy mixture, then mixed with B)
- Pour into tube pan, then bake into preheated oven of 150C for 90 minutes or until cook.
- Invert the cake for cool down process.
- Remove the cake once cool down and serve.

Here is how the black glutinous flour look like.