Steamed black glutinous rice flour cake

First time that I am cooking with black glutinous rice flour. I found the black glutinous rice flour at a Chinese supermarket. It seems that it is often used in the Indonesian and Thai kitchen. Several times, I have tried to make this classic dim sum steamed cake but failed every time. I found a recipe, that uses rice flour instead of wheat flour. Surprisingly, it worked. The cake did not collapse, it is easy to make and it has a stunning color.  Definitely one of my favorite steamed cake and one to impress your family and friends.

Steamed black cake


  • 250 gr black glutinous rice flour
  • 200 gr. vegetable oil
  • 6 eggs
  • 180 gr. sugar
  • 2 tsp condensed milk
  • 1 pinch of salt
  • 1 tsp vanilla extract

First, add the sugar and eggs in a bowl. Use a mixer and whisk till it is fluffy and all sugar has been dissolved. Add the salt, vanilla extract and the condensed milk and whisk it evenly into the mixture. Fold slowly the sifted black glutinous rice flour into the egg mixture by using a spatula. Finally, carefully add the vegetable oil. By using the spatula, the egg mixture will stay fluffy.

Take a baking tin with some height. Line it with parchment paper of grease the baking tin. Pour in the cake mixture and steam it for about 35 minutes. Use a tooth picker to check whether the cake is ready. When the picker is clean the cake is cooked. Keep the lid on the steamer for 10 minutes, it prevents that the cake will collapse. 

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