Bolu Ketan Hitam

Serves 1
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Directions

  1. 1Make the cheese filling by mixing cream cheese, vanilla, and sweetened condensed milk until smooth.
  2. 2Make the cheese filling by mixing cream cheese, vanilla, and sweetened condensed milk until smooth.
  3. 3Make the cheese filling by mixing cream cheese, vanilla, and sweetened condensed milk until smooth.
  4. 4Put the cheese mixture into a piping bag.
  5. 5Put the cheese mixture into a piping bag.
  6. 6Put the cheese mixture into a piping bag.
  7. 7Make the cake by mixing eggs, sugar, SP, vanilla, and salt. Beat until fluffy.
  8. 8Make the cake by mixing eggs, sugar, SP, vanilla, and salt. Beat until fluffy.
  9. 9Make the cake by mixing eggs, sugar, SP, vanilla, and salt. Beat until fluffy.
  10. 10Sift in black glutinous rice flour and baking powder. Mix at low speed until just combined.
  11. 11Sift in black glutinous rice flour and baking powder. Mix at low speed until just combined.
  12. 12Sift in black glutinous rice flour and baking powder. Mix at low speed until just combined.
  13. 13In a separate bowl, combine vegetable oil and coconut milk. Mix a portion of this with the cake batter, then fold in the rest.
  14. 14In a separate bowl, combine vegetable oil and coconut milk. Mix a portion of this with the cake batter, then fold in the rest.
  15. 15In a separate bowl, combine vegetable oil and coconut milk. Mix a portion of this with the cake batter, then fold in the rest.
  16. 16Grease a 20 cm diameter ring mold with butter.
  17. 17Grease a 20 cm diameter ring mold with butter.
  18. 18Grease a 20 cm diameter ring mold with butter.
  19. 19Pour half of the cake batter into the mold and steam for 15 minutes.
  20. 20Pour half of the cake batter into the mold and steam for 15 minutes.
  21. 21Pour half of the cake batter into the mold and steam for 15 minutes.
  22. 22After the first steaming, hollow out the center of the cake to make space for the cheese filling.
  23. 23After the first steaming, hollow out the center of the cake to make space for the cheese filling.
  24. 24After the first steaming, hollow out the center of the cake to make space for the cheese filling.
  25. 25Pipe the cream cheese filling into the hollowed-out center.
  26. 26Pipe the cream cheese filling into the hollowed-out center.
  27. 27Pipe the cream cheese filling into the hollowed-out center.
  28. 28Pour the remaining cake batter over the cheese filling.
  29. 29Pour the remaining cake batter over the cheese filling.
  30. 30Pour the remaining cake batter over the cheese filling.
  31. 31Steam again for about 25 minutes.
  32. 32Steam again for about 25 minutes.
  33. 33Steam again for about 25 minutes.
  34. 34Remove the cake from the mold.
  35. 35Remove the cake from the mold.
  36. 36Remove the cake from the mold.

Ingredients

  • 160 gr cream cheese
  • 160 gr cream cheese
  • 160 gr cream cheese
  • 35 gr skm
  • 35 gr skm
  • 35 gr skm
  • 0.5 sdt vanilla
  • 0.5 sdt vanilla
  • 0.5 sdt vanilla
  • 4 butir telur
  • 4 butir telur
  • 4 butir telur
  • 125 gr gula pasir
  • 125 gr gula pasir
  • 125 gr gula pasir
  • 6 gr SP
  • 6 gr SP
  • 6 gr SP
  • 0.5 sdt vanilla
  • 0.5 sdt vanilla
  • 0.5 sdt vanilla
  • 2 cubit garam
  • 2 cubit garam
  • 2 cubit garam
  • 180 gr tepung ketan hitam
  • 180 gr tepung ketan hitam
  • 180 gr tepung ketan hitam
  • 0.5 sdt baking powder
  • 0.5 sdt baking powder
  • 0.5 sdt baking powder
  • 100 gr minyak sayur
  • 100 gr minyak sayur
  • 100 gr minyak sayur
  • 65 gr santan
  • 65 gr santan
  • 65 gr santan

Equipment

knifewooden bowlspatulapiping bagglass bowlhand mixersifterspoon20cm diameter ring moldbuttersteamer

Tips

  • This is a gluten-free recipe.