Posted on | January 26, 2013
Hi, I’m Joey, the author of Little Accidents in the Kitchen, where I share all my misadventures in my little kitchen. Not to worry though, all of the recipes, as well as today’s Pulut Hitam Cupcakes, can be completed without any of those accidents. I love all sorts of desserts, but cupcakes are pretty much the ultimate dessert. They’re light, pretty and perfectly sized for a snack. Nothing to feel too guilty about. That’s why I created this pulut hitam cupcake. Since pulut hitam is awesome, and cupcakes are awesome, the two put together are definitely super awesome.
Just to make things a little clearer, pulut hitam is a malaysian dessert of black glutinous rice pudding topped with coconut milk. That’s the basic version. Sometimes it’s cooked with red bean, other times, longans are added in. My dad’s version has rum soaked longans in the rice pudding. It’s rich, creamy and simply to die for. Put a bowl in front of me and I’ll not just lick it clean, I’ll ask for seconds. And thirds. And maybe fourths, until I can’t eat no more.
The idea of that rice pudding in a cupcake was so appealing, I set out to make it the next morning. Oh yes, I couldn’t wait. I had to try it out. Turns out what I imagined it to be was pretty accurate. A light and moist cupcake with the exact taste of pulut hitam topped with light and creamy coconut milk buttercream. So good. Oh, and so much less fattening than a whole bowl of pulut hitam.
These cupcakes are flourless, actually. They use black glutinous rice flour, ground from black glutinous rice. I’m pretty sure you could get them in the store, but if you’re like me and really can’t wait, just toss a bowl of raw black glutinous rice into blender and blend till it’s a fine powder.
The cakes also have a little coconut milk in them to replicate the taste of pulut hitam. Coconut is full of super healthy fats! Even better than that, these cupcakes don’t use butter (except in the frosting, of course! Buttercream is my go to recipe for frosting). Instead, they have applesauce, which keeps the cupcakes moist and light.
To finish it off just like an authentic pulut hitam, these cupcakes are topped with coconut milk buttercream frosting. The two tone frosting was achieved by toasting some black glutinous rice flour and folding it into the half of the frosting. It doesn’t add much flavour, only aesthetic appeal, so feel free to just do a plain coconut milk buttercream frosting.
Pulut Hitam Cupcakes
Makes about 7-8 cupcakes
Black Glutinous Rice Cupcakes
- 30g black glutinous rice flour
- 1/8 tsp of baking powder
- 1/8 tsp baking soda
- 1 egg yolk
- 15g sugar
- 25ml coconut milk
- 30g apple sauce
- 1/2 tsp pandan essence
- 1 egg white
- 1/8 tsp cream of tartar
- 20g sugar
- 20g dried longan, chopped into small bits
- Whisk together black glutinous rice flour, baking powder and baking soda.
- Whisk together the egg yolk and 15g of sugar until pale and doubled in volume.
- To that, whisk in the coconut milk, apple sauce and pandan essence. Then whisk in the flour mixture to form a black batter.Beat the egg white and cream of tartar till soft peaks form. Then add the 20g of sugar and beat till stiff peaks form.
- Fold in the batter until barely combined.
- Fold in the longans.
- Spoon batter into cupcake lines about 3/4 full.
- Bake at 180 degrees Celsius for 15-20 minutes, until a skewer poked in the centre comes out clean. Leave to cool completely.
Coconut Milk Buttercream Frosting
- 112g butter, softened
- 4 tbsp powdered sugar
- 1/2 cup coconut milk
- Cream butter and powdered sugar.
- Whisk in coconut milk till smooth.
- Fill a piping bag and pipe onto cupcakes.