ingredients (14 x 14 inch square pan)
chiffon cake base
6 XL egg yolk (c.134g)
65g finely chopped gula melaka
50g coconut oil
260g thick bubur pulut hitam, blended till fine
30g coconut cream
135g cake flour, sifted twice
10g sesame paste
6 XL egg white (c. 268g)
10g coconut sugar
filling and frosting
300ml whipping cream
25g coconut sugar
125g thick bubur pulut hitam
finishing
300g freshly grated coconut
3/4 tsp sea salt
食材（14 X 14 寸方形烤盘）
戚风蛋糕
蛋黄 6颗、特大号（约 134克）
马六甲椰糖 65克、剁碎
椰油 50克
浓黑糯米粥 260克、搅拌至顺滑
浓椰浆 30克
蛋糕粉 135克、过筛两次
黑芝麻酱 10克
蛋白 6克、特大号（约 268克）
椰子花糖 10克
内馅、装饰奶油霜
淡奶油 300毫升
椰子花糖 25克
浓黑糯米粥 125克
收尾
新鲜椰丝 300克
海盐 3/4小匙
Directions/做法
prepare chiffon cake ~ mix coconut cream with bubur pulut hitam and gula melaka in saucepan
stir over low heat till gula melaka dissolves
set aside to cool
准备戚风蛋糕 ～ 椰浆、黑糯米粥和马六甲椰糖倒入奶锅、小火加热搅拌至椰糖融化
离火、冷却
beat egg yolk with coconut oil
add in bubur pulut hitam mixture and sesame paste
incorporate well
蛋黄和椰油拌匀
加入黑糯米粥糊和黑芝麻酱
搅拌均匀
add in sifted flour and mix well
加入过筛面粉、拌匀
beat egg white with 10g coconut sugar till stiff peaks
add 1/3 portion of egg white meringue to egg yolk batter and mix well
蛋白加入 10克椰糖打发至硬性状
将三分之一蛋白霜拌入蛋黄糊
pour entire egg yolk batter into remaining egg white merinuge
fold to incorporate
蛋黄糊一口气加入剩余的蛋白霜
翻拌均匀
pour batter into lined pan and tap pan to remove air bubbles
面糊倒入铺上油纸的烤盘、轻拍去除气泡
bake in centre rack of 180 degrees C preheated oven for 18 mins
送入预热至 180摄氏度中层烤箱烤 18分钟
peel off baking paper from cake, cover and allow cake to cool
将油纸撕掉、盖上蛋糕、待冷却
beat whipping cream with coconut sugar till stiff peaks
blend in bubur pulut hitam
奶油和椰糖打发至硬性状
拌入浓黑糯米粥
slice cake into 4 equal portions
蛋糕分割成 4条状
spread a thin portion of cream onto cake
蛋糕体抹上薄薄一层淡奶油
roll cake from the left slice
将最左侧的蛋糕片卷起
place rolled cake onto cake board
take another slice of cake and “stick” onto the first cake roll
repeat process for third and last slice of cake
将蛋糕卷摆在托盘上
将第二张蛋糕片“贴” 在蛋糕卷上
此步骤重复至第三和第四张蛋糕片卷起即可
spread remaining of cream onto cake
将剩余的奶油抹在蛋糕体上
steam grated coconut with sea salt for 5 mins
set aside to cool
椰丝和海盐混合、蒸热 5 分钟
冷却备用
cover cake with grated coconut, decorate and chill before serving
蛋糕体裹上椰丝～装时候稍冷藏即可切片享用
Personal notes/温馨小贴士：
– I used Phay Shing’s bubur pulut hitam recipe, doubling the quantity (as I served some as dessert), but using only 200g gula melaka
这次黑糯米粥用了 Phay Shing 家的食谱、做了双倍份量，但马六甲椰糖用了 200克
– i steamed grated coconut in excess. feel free to cut back by half
这次多蒸了些椰丝。亲们可将分量减半
a spoon of slightly salty coconut flakes with mild sweetness of cake… heavenly
一口咸椰丝儿、加一口味甜蛋糕～真的很好次
