If you look really closely at the picture, you would notice that there are two layers of batters involved in making this beauty. The bottom layer is a layer of a brownie so moist and fudgy that it is almost custard like. The top is a buttercake recipe so rich and luxurious, it is more fitting to call it a brownie.
But that’s not the highlight of the buttercake. The highlight of this cake is the use of a certain flour called the black glutinous rice flour.
Black glutinous rice flour comes from black glutinous rice (doh!). Like its fair counterpart (white glutinous rice), the black glutinous rice is an especially sticky rice that is most commonly used for Asian desserts.
It’s only recently (well, maybe not that recent) that this sticky rice is made into flour. In this flour form, which is so agreeable to baking, does it start to leave its powdery imprints in the world of cakes and other bakes.
The flour is generally grey with specks of black, and it leaves a gritty texture into the resultant cake. I know you must be thinking, gritty texture ?? Eeeww!! but trust me, this one doesn’t taste anywhere like the health food we so often force fibrous wheatgerms into. This one actually tastes delicious. U just gotta trust me on this. LOL
Besides texture, the black glutinous rice flour is also very aromatic. Unlike the white glutinous rice flour which is bland, tasteless and scentless, the black glutinous rice imparts a waft of delightfully sweet smell with each bite you take. Not wanting this to run in the danger of sounding like a perfume advert, i must assure you that the smell is not at all overpowering. It’s subdued, yet full bodied at the same time and very very very delicious. I guess i can attest the many uses of the black glutinous rice in Asian desserts to attest to that!
For the Brownie Batter
125 gr Dark Chocolate
62.5 gr Butter
75 gr egg
100 gr caster sugar
65 gr AP
12.5 gr milk powder
1/4 tsp baking powder
1. In a heatproof bowl, put together chocolate and butter. Set bowl over simmering water till the chocolate melts. Set aside to cool.
2. In another bowl, beat the egg and caster sugar at high speed till it is thick and pale yellow. Pour the melted chocolate into the bowl and whisk to combine.
3. In yet another bowl, sift together the flour, milk powder and baking powder. Fold the flour mixture into the chocolate mixture. Pour into a 8×8 inch pre-lined and greased pan.
For the cake batter
150 gr butter
125 gr icing sugar
25 gr condensed milk
150 gr eggs
113 gr black glutinous rice flour
13 gr cocoa powder
1. Beat the butter, icing sugar and condensed milk till light and fluffy.
2. Gradually add the eggs in.
3. In another bowl, sift the black glutinous rice flour and cocoa powder together and add it into the butter mixture.
4. Pour the mixture into the 8×8 inch pan and gently spread it across the above brownie batter.
5. Bake at 350 for 40 minutes or till cooked.
*Note: Recipe adapted from an Indonesian cookbook, please pardon the poor translation. LOL