I’ve wanted to create form of chiffon for quite sometime, black glutinous chiffon is a well-liked kind of chiffon within Indonesia. In Bahasa Indonesia it is called Chiffon Ketan Hitam (Ketan = Glutinous grain. Hitam = black) or perhaps in Malaysia/Singapore the name is Chiffon Pulut Hitam (Pulut may be the Malay reputation for Glutinous grain, Hitam = just like bahasa Indonesia means black).
Unsure if you're able to find this inside your country, within the situation if you're curious the black glutinous flour have greyish/crimson color as seen below.
Which are my baking result.
Love the initial odor of coconut milk within the chiffon, which really compliment the black glutinous scent)
I made today chiffon in line with the classic Pandan Chiffon recipe, published below within the situation any one of you have an interest to create this famous classic chiffon.
Ingredients for traditional Pandan Chiffon ( as an 1 x 8″ tube tin)
- 4 egg yolks ( as an today chiffon I reduce yolks to three since i have am while using 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 ( as an today chiffon I personally 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 teaspoon cream of tartar
- Stir yolks, salt, sugar. coconut milk, oil with hands whisk inside a bowl
- Sieve the glutinous flour and cake flour together and fold into yolk mixture and blend until smooth
- Whisk egg white-colored until bubbly, add cream of tartar then sugar and whisk until stiff before folding in to the flour mixture
- Pour mixture into chiffon tube tin and bake till cooked at 190C for 35 minutes
Hope you will find the chance to do this unique kind of chiffon.