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Sponge cake layers, coconut mousse, pulut hitam (sticky black glutinous rice pudding flavoured with pandan and gula melaka
Recipe:
Pulut hitam pudding
1 cup black glutinous rice
1.5-2 litre water
3 pandan leaf (screwpine)
1/2 cup coarsely chopped Gula Melaka (palm sugar)
1/4 cup
1. Soak black glutinous rice in water overnight. Drain water from the rice.
2. Fill a medium-sized pot with water. Add the drained rice grains.
3. Bring to a boil, then reduce heat to maintain a simmer. Tie the pandan leaf into a knot and add it into the pot.
4. Continue to cook for about 1 to 1.5 hours, stirring often nearing to the end of the cooking time to prevent rice grains from sticking to bottom of pot. (You only need half the amount of pulut hitam for the cake, serve the remainder alongside coconut cream for dessert)
5. Sprinkle gelatin over water in a small bowl. Leave for 5 minutes for gelatin to bloom. Stir in gelatin into half the quantity of warm pulut hitam.
Sponge cake layers (adapted from Okashi by Keiko Ishida)
40 gram pastry flour
20 gram corn flour
35 gram unsalted butter, melted
90 gram egg whites (about 3 egg whites)
80 gram castor sugar
80 gram egg yolks (about 4 egg yolks)
1. Preheat oven to 200 degree C. Line a baking sheet or large pan with baking paper.
2. With a stand mixer, whisk egg whites until foarmy. Add one quarter of the sugar and continue beating. Then add remaining sugar and beat until stiff peaks form and egg whites are glossy. Add egg yolks and mix well.
3. Sift both flours into the bowl and fold using a spatula. Pour melted butter into the batter and fold well.
4. Pour batter into the prepared pan, spread evenlyand bake for 15 minutes or until until when a toothpick is inserted in the center comes out clean. When cake is done, remove from pan and place in a big plastic bag to cool.
Coconut mousse:
1/4 cup cold water
1 1/2 teaspoons unflavored powdered gelatin
2 cups unsweetened coconut milk
1/2 cup , plus 1 tablespoon granulated sugar, divided
2 teaspoons rum
Pinch of salt
2 cups heavy cream
1. In a small bowl, sprinkle gelatin over the cold water and let stand for 5 minutes for the gelatin to bloom
2. Warm coconut milk, 1/2 cup sugar, salt in a saucepan, stirring constantly until sugar is dissolved. Let cool to room temperature.
3. Microwave the water and gelatin mixture for short 10-20 second bursts on high power until gelatin dissolves completely (careful not to let boil). Add gelatin to coconut milk
4. In the bowl of a stand mixer fitted with a whisk attachment, beat heavy cream to soft peaks on medium speed. Add remaining 1 tablespoon of sugar gradually and beat to medium peaks. Stir 1/4 of the whipped cream into the cooled coconut mixture, then fold in the remaining whipped cream until well combined. Use immediately
Assembly:
1/4 cup chopped gula melaka
3/4 cup water
1 tbs rum
1. Bring ingredients for syrup to a boil in a small saucepan. Let cool slightly
2. Using a 8 inch cake ring, cut out 2 circles of sponge layers.
3. Brush cake layers with syrup on both sides. Place one cake layer in the cake ring.
4. Pour over most of the pulut hitam pudding, setting aside about 1/2 cup. Spread half the coconut mousse over the pulut hitam. Repeat with the second sponge cake layers and rest of the coconut pudding. Chill cake in the fridge for 4 hours or overnight to set.
5. Gently spread remaining 1/2 cup of the pulut hitam over the top of the cake. Refrigerate for another 1 hour. Use a blowtorch or towel soaked in warm water and wrung dry to warm the sides of the cake ring. Remove cake ring.
5.
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