brownie cheesecake ketan hitam kukus

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brownie cheesecake ketan hitam kukus1

One of my absolute favorite dessert is bubur ketan hitam, or black glutinous rice porridge. It is a gloriously tasty sweet dessert, served with a spoonful of coconut milk to improve the fragrance.

While surfing for recipes on steamed brownies some time back, I came across this recipe that uses black glutinous rice flour. Interesting ingredient to use for brownies! Reading all the reviews, the brownie is soft, not chewy and tastes out of this world.

I managed to find black glutinous rice flour at Ghim Hin Lee a.k.a. Bake King. I always thought coconut went well with black glutinous rice, so I adapted the recipe to include coconut milk and coconut oil.

Brownie cheesecake ketan hitam kukus (Steamed black glutinous rice cheesecake brownie)

(Adapted from Ricke’s Ordinary Kitchen)

Brownie

  • 6 eggs, room temperature
  • 200 grams castor sugar
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 2 tbsp condensed milk
  • 250 grams black glutinous rice flour
  • 20 grams cocoa powder
  • 100 grams dark chocolate, melted
  • 150 ml coconut milk
  • 50 grams coconut oil

Cheesecake

  • 200 grams cream cheese, room temperature
  • 1 egg
  • 50 ml coconut milk
  • 60 grams corn flour
  • 50 grams castor sugar
  1. Line and grease a 8 x 8 x 3 inches pan with coconut oil. Prepare a steamer with enough water to boil for 60 minutes. Use a clean cloth to wrap the cover.
  2. Start boiling water on medium heat.
  3. Sift black glutinous rice flour, cocoa powder and salt into a large bowl. Set aside.
  4. Beat eggs with sugar and vanilla extract on high speed for 10 minutes or until ribbon stage.
  5. Gradually add in sifted dry ingredients and let the mixer go on low for a minute. Do not worry if the mixture is not well combined. Use a rubber spatula to fold gently until combined.
  6. Mix melted chocolate, coconut oil, coconut milk and condensed milk together until well combined.
  7. Pour 1/3 of the batter to the melted chocolate mixture. Fold well, then pour back to the main batter.
  8. Fold gently until combined. Weigh batter and divide into 2. Mine was 575 grams per layer.
  9. Pour 1 layer into prepared pan. Steam on medium heat for 15 minutes.
  10. For cheesecake layer, place all ingredients in mixer bowl and beat on high speed for 10 minutes until combined. There may be lumps at the initial stage but by the end of 10 minutes, they should be gone.
  11. Pour cheesecake batter onto the 1st layer of brownie. Steam for 10 minutes.
  12. Pour remaining brownie batter on top of cheesecake layer. Steam for 15-20 minutes. Check if brownie is ready by inserting a wooden skewer in the center.
  13. Once brownie is done, cool completely before slicing.

This brownie has a slight fragrance of black glutinous rice flour and coconut. It is soft and moist. The dark chocolate enhances the taste and each bite is heavenly. The brownie somehow seems more chocolaty than I thought it would be, with the amount of chocolate and cocoa used.

brownie cheesecake ketan hitam kukus

The original brownie uses a layer of chocolate shavings as the center instead of cheesecake. I had 200 grams of cream cheese to use, so in they went. :) A nice alternative flavor to the popular brownie cheesecake kukus.

madeleines

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madeleine

I bought my madeleine pans 2 years ago. Now I finally use them. Better late than never.

I ate my first madeleine when I was working as a temporary staff. A colleague had bought some freshly baked madeleines from Delifrance. She made a special order and went to collect it early in the morning, so we could all have a few for breakfast. I never forgot the taste of that madeleine, hot, buttery, sweet and oh-so-delicious…

madeleine1

Madeleines (adapted from David Lebovitz)

  • 6 eggs, room temperature
  • 200 grams castor sugar
  • 350 grams all-purpose flour
  • 2/8 tsp of sea salt
  • 240 grams unsalted butter, melted
  • zest from 2 lemons
  • melted butter for brushing madeleine pans
  1. Sift flour and salt into a large bowl.
  2. Beat eggs with sugar on high speed until pale and fluffy. This is about 5-8 minutes, depending on the power of your mixer.
  3. Sift flour/salt mixture into the egg mixture in 6 parts. Fold gently to incorporate.
  4. Mix lemon zest with butter and dribble into batter, a few teaspoons at a time. Fold gently to incorporate.
  5. Cover with cling wrap and place in the fridge for 12 hours.
  6. Preheat oven to 425 F. Brush madeleine pans with melted butter. You can chill the pans if you like. I did not.
  7. Scoop batter into pans, about 3/4 full. Do not spread the batter. Just scoop it in and leave it.
  8. Bake for 8-12 minutes until golden brown. Baking time depends on the size of the madeleines, so keep a close lookout as you don’t them too brown.
  9. Cool for 15 minutes before removing. If madeleines are a bit stuck, use a dull knife to loosen the edges.

Madeleines and their humps. Hmm. Mine were more like eruptions. And I did not add any baking powder!

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These madeleines reminded me of lemon flavored pound cakes. Perhaps not as heavy, yet the smell and the taste is somewhat similar. They are slightly hard, perhaps due to a combination of me cutting down on the sugar, the high proportion of flour and maybe the long resting period? Ah, no matter. Just dip them in your favorite hot beverage and enjoy!