Bolu Kukus Ketan Hitam – Steamed Black Glutinous Rice Flour Cake
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Bolu Kukus Ketan Hitam is an Indonesian steamed cake made with black glutinous rice flour. The steaming makes the cake super airy, and it has a lovely light coconut flavor with a subtle nuttiness of black rice.
Bolu Kukus means “steamed cake” in Indonesian. Ketan Hitam refers to the black glutinous rice flour. This delicious cake is dairy-free because it’s made with coconut milk and vegetable oil instead of cow’s milk and butter. The glutinous rice flour is naturally gluten-free, so the cake also fits a gluten free diet.
This soft bundt cake is a slightly sweet treat that can be enjoyed any day. The naturally dark color from the black glutinous rice flour gives it a fun, spooky vibe, making it perfect for Halloween. Pair it with a drizzle of white coconut milk icing, sprinkle with desiccated coconut, and transform it into a beautiful, snowy dessert ideal for winter or Christmas celebrations!
Preparation Overview
The cake is prepared by whisking eggs, sugar, and ovalette until fluffy. The dry ingredients are sifted and gently folded into the wet mixture. Coconut milk and oil are then added to create a smooth batter, which is steamed in a bundt pan until fully cooked.
Look for glutinous black rice flour at your local Asian grocery store. If you can’t find it, you can make your own. Simply take black glutinous rice (ketan hitam) and grind it using a high-powered blender or a grain mill until it reaches a fine, powdery consistency. Sift the flour through a fine-mesh sieve to ensure it’s smooth, and repeat the grinding if needed for a finer texture.
Continue below for the full recipe with ingredients and step-by-step instructions.
What is Ovalett and Why Use It?
Ovalett is a cake stabilizer commonly used in Asian baking to help aerate cake batters, making them lighter and fluffier. It works by stabilizing the beaten eggs and sugar mixture, allowing the cake to rise evenly during steaming or baking. Using ovalett emulsifier ensures the cake maintains a soft, airy texture without collapsing after cooking.
Customization Options
You can customize this cake by adding desiccated coconut coconut, chocolate chips, or pandan extract for an extra layer of flavor. You can replace coconut milk with almond or soy milk for a lighter version. You can also play with the sugar level, reducing it if you prefer a less sweet cake.
Black Glutinous Rice Flour Bundt Cake
This Indonesian steamed black glutinous rice flour bundt cake is both dairy-free and gluten-free. The cake is light, fluffy, and full of rich flavor from the black glutinous rice flour.
Bring all the ingredients to room temperature before making this recipe.
This recipe makes 8 servings in a 5,5" bundt cake tin.
Ingredients
- 90 g black glutinous rice flour (ketan hitam flour)
- 2 eggs
- 75 g sugar
- 1/2 tsp ovalett
- 1/2 tsp vanilla sugar
- 1/4 tsp baking powder
- 1/4 tsp salt
- 60 ml vegetable oil
- 30 ml coconut milk
Instructions
- Fill your steamer with water and bring it to a boil over medium heat to preheat.
- Grease a small bundt pan (use a non-dairy non stick spray if you want to avoid dairy).
- Mix the eggs, sugar, and ovalett on high speed until the mixture is pale, fluffy, and triples in volume (about 7-10 minutes).
- In a separate bowl, sift together the black glutinous rice flour, baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
- Slowly pour in the coconut milk and vegetable oil, gently folding them into the batter until everything is well combined and smooth.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Place the pan in the steamer and steam for 30 minutes over medium heat, until a skewer inserted into the cake comes out clean.
- Once cooked, remove the cake from the steamer and let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and allow it to cool completely before slicing and serving.
Notes
Leftovers can be kept in the fridge for up to 3 days. To store in the freezer, wrap the cake tightly in plastic wrap or in an airtight container, and freeze for up to 2 months.
To reheat, steam the cake for a few minutes or microwave it for 20-30 seconds.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 191Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 47mgSodium: 107mgCarbohydrates: 24gFiber: 1gSugar: 10gProtein: 3g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
