Bolu Ketan Hitam Lumer - Resep Spesial Tulip

Who can resist the signature aroma of black glutinous rice paired with the richness of coconut milk? This time, we’re elevating the traditional black sticky rice cake into a cafe-grade dessert.

This isn't just your average steamed cake; this recipe offers a surprise in every bite: a creamy, molten core made from a blend of cream cheese and Tulip White Compound Chocolate. The cake’s soft, slightly "sandy" texture,  unique to black glutinous rice,  contrasts beautifully with the white chocolate filling that melts on the tongue.

Finished with a touch of dark chocolate on top, this cake isn't just a treat for the eyes with its aesthetic appeal, but also provides a perfect flavor balance of sweet, savory, and a hint of bittersweet. It’s the perfect companion for tea time or a special gift for loved ones.

Ingredients

A. Molten Filling

• 135g Cream Cheese
• 35g Tulip White Compound Chocolate (finely chopped)

B. Main Cake Batter

• 2 Eggs
• 110g Granulated Sugar
• 5g SP (Cake Emulsifier)
• 3g Vanilla Extract
• 160g Black Glutinous Rice Flour (Tepung Ketan Hitam)
• 15g Medium Protein Flour
• 6g Food Coloring (Bordeaux or Deep Purple)
• 1g Salt
• 120g Coconut Milk (medium consistency)
• 85g Butter (melted)

C. Garnish (Optional)

• Chocolate Buttercream
• Tulip Dark Compound Chocolate (shaved or molded)

Instructions

Step 1: Prepare the Filling (Crucial First Step)

1. Melt the cream cheese and white compound chocolate using a double boiler (place a bowl over simmering water) until softened.
2. Use a hand blender or whisk vigorously until the texture is perfectly smooth and well-combined.
3. Pour the filling into small silicone molds (half-sphere shapes).
4. Freeze until completely solid. This is the secret to ensuring the filling doesn't mix with the cake batter during steaming.

Step 2: Make the Cake Batter

1. Whisk Eggs: Mix eggs, sugar, SP, and vanilla extract on high speed until the batter is fluffy, white, and reaches the ribbon stage (thick enough to leave a trail).
2. Dry Ingredients: Add the black glutinous rice flour, wheat flour, salt, and bordeaux coloring. Gently fold with a spatula or use the lowest mixer speed just until combined.
3. Liquid Ingredients: Mix the coconut milk and melted butter, then pour into the batter. Use the fold-in technique with a spatula until homogeneous. (Ensure no butter is settled at the bottom to prevent the cake from becoming dense/rubbery.
4. Transfer the batter into a piping bag for a cleaner assembly.

Step 3: Steaming Process

1. Preheat your steamer until plenty of steam has built up. Lightly grease your cake molds (mini bundt or small bowls) with oil.
2. First Layer: Pipe the black rice batter until it fills 1/3 of the mold. Steam for 5–8 minutes until set.
3. The Core: Briefly remove from the steamer and place one frozen cream cheese ball right in the center of the batter.
4. Top Layer: Immediately cover with more batter until the mold is nearly full (3/4 capacity).
5. Final Steam: Steam for another 20–25 minutes over medium-low heat to prevent the cake surface from cracking.

Step 4: Serving

1. Once cooked, remove and let cool to room temperature before unmolding.
2. Decorate the top with chocolate buttercream and dark chocolate ornaments to enhance the presentation.