I’ve been wanting to make version of chiffon for quite sometime, black glutinous chiffon is a popular type of chiffon here in Indonesia. In Bahasa Indonesia we call it Chiffon Ketan Hitam (Ketan = Glutinous rice , Hitam = black) or in Malaysia/Singapore the name is Chiffon Pulut Hitam (Pulut is the Malay name for Glutinous rice, Hitam = same as bahasa Indonesia means black).
Not sure if you can find this in your country, in the case if you are curious the black glutinous flour have greyish/purple color as seen below.
And these are my baking result.
Love the unique smell of coconut milk in the chiffon, which really compliment the black glutinous fragrance)
I made today chiffon based on the classic Pandan Chiffon recipe, posted below in the case any of you are interested to make this famous classic chiffon.
Ingredients for Classic Pandan Chiffon ( for 1 x 8″ tube tin)
- 4 egg yolks ( for today chiffon I reduce yolks to 3 since I am using the 7″ tube tin)
- 40 gr sugar ( I reduce to 35 gr sugar)
- Pinch of salt
- 30 gr corn oil
- 50 gr coconut milk
- 75 gr cake flour ( for today chiffon I use 35 gr black glutinous flour and 40 gr cake flour)
- 20 gr Pandan juice ( I substitute this with water)
- 4 egg whites
- 55 gr sugar
- 1/4 tsp cream of tartar
- Stir yolks, salt, sugar , coconut milk, oil with hand whisk in a bowl
- Sieve the glutinous flour and cake flour together and fold into yolk mixture and mix until smooth
- Whisk egg white until bubbly, add cream of tartar then sugar and whisk until stiff before folding into the flour mixture
- Pour mixture into chiffon tube tin and bake till cooked at 190C for 35 minutes
Hope you have the chance to try this unique type of chiffon.