Serves 1
Directions
- 1Make the cheese filling by mixing cream cheese, vanilla, and sweetened condensed milk until smooth.
- 2Put the cheese mixture into a piping bag.
- 3Make the cake by mixing eggs, sugar, SP, vanilla, and salt. Beat until fluffy.
- 4Sift in black glutinous rice flour and baking powder. Mix at low speed until just combined.
- 5In a separate bowl, combine vegetable oil and coconut milk. Mix a portion of this with the cake batter, then fold in the rest.
- 6Grease a 20 cm diameter ring mold with butter.
- 7Pour half of the cake batter into the mold and steam for 15 minutes.
- 8After the first steaming, hollow out the center of the cake to make space for the cheese filling.
- 9Pipe the cream cheese filling into the hollowed-out center.
- 10Pour the remaining cake batter over the cheese filling.
- 11Steam again for about 25 minutes.
- 12Remove the cake from the mold.
Ingredients
- 160 gr cream cheese
- 35 gr skm
- 0.5 sdt vanilla
- 4 butir telur
- 125 gr gula pasir
- 6 gr SP
- 0.5 sdt vanilla
- 2 cubit garam
- 180 gr tepung ketan hitam
- 0.5 sdt baking powder
- 100 gr minyak sayur
- 65 gr santan
Equipment
knifewooden bowlspatulapiping bagglass bowlhand mixersifterspoon20cm diameter ring moldbuttersteamer
Tips
- This is a gluten-free recipe.
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