1.0Cook with Catherinehttps://cookwithcatherine.comcatherinericardohttps://cookwithcatherine.com/index.php/author/catherinericardo/Black Glutinous Rice Chiffon Cake - Cook with Catherinerich600338<blockquote class="wp-embedded-content" data-secret="HEnRoMx8Un"><a href="https://cookwithcatherine.com/index.php/2020/10/25/black-glutinous-rice-chiffon-cake/">Black Glutinous Rice Chiffon Cake</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://cookwithcatherine.com/index.php/2020/10/25/black-glutinous-rice-chiffon-cake/embed/#?secret=HEnRoMx8Un" width="600" height="338" title="“Black Glutinous Rice Chiffon Cake” — Cook with Catherine" data-secret="HEnRoMx8Un" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://cookwithcatherine.com/wp-content/uploads/2020/10/IMG_7192-scaled.jpg19202560Chiffon cake is a very light and airy cake. What made this cake different is the use of vegetable oil instead of traditional fat like butter, margarine or shortenings. By adding vegetable oil (I use canola oil because it has a neutral taste), it makes the cake more moist, soft and silky. Black glutinous rice flour is common in Indonesian dessert. It has a delicious, nutty, roasted flavor. It's a wonderful base to add on different ingredients.