Академический Документы
Профессиональный Документы
Культура Документы
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)
Brownie
Cheesecake
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.
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.