Danish Tape Ketan Hitam: The Recipe

Tulip Chocolate

Danish Tape Ketan Hitam is a unique creation that combines the distinctive French pastry expertise with the rich local flavors of Indonesia. This special product is the perfect blend of the softness and fragrance of classic Danish pastry with the deliciousness of black glutinous rice tape, a locally rich and flavorful ingredient

Croissant And Pastry Cream

  • 500g Croissant dough
  • 500g UHT Milk
  • 75g Sugar
  • 5 Eggs
  • 2 Egg yolks
  • 1g Salt
  • 3g Vanilla extract
  • 50g Cornstarch


  • Combine eggs, egg yolks, vanilla extract, and cornstarch in a bowl and stir until smooth.
  • Heat UHT milk, sugar, and salt until boiling.
  • Pour half of the boiling UHT milk into the bowl with the egg mixture, stirring until well combined.
  • Pour the egg mixture back into the saucepan and cook over medium heat, stirring continuously, until it bubbles and thickens


Black Glutinous Rice Custard

  • 200g Black glutinous rice tape
  • 200g Pastry cream
  • Eggs
  • UHT Milk
  • Purple compound
  • Ganache
  • Tulip White Compound (cut into pieces)
  • Silver dust


  • Cook the black glutinous rice tape until its water content reduces.
  • Blend the black glutinous rice tape and pastry cream until smooth.


  • Roll the dough to a thickness of 4 mm. Then cut it into pieces measuring 3 x 42 cm. Place them in a 10 cm ring mold.
  • Let it rise in the proofer at a temperature of 30°C, hummidity of 70%, for approximately 3 hours.
  • Brush with beaten eggs and a little UHT milk.
  • Bake at 200°C for 20 - 25 minutes.
  • After baking, let it cool, then inject with black glutinous rice custard.
  • Dip the top of Kouign Amann in purple compound ganache and sprinkle with chopped Tulip White Compound coated with silver dust.

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