Desserts 🤖 AI Generated

Bolu Ketan Hitam Lumer: Black Glutinous Cake

Indulgent Indonesian black glutinous rice cake with molten cheese center—moist, nutty, and irresistible. This Fat Switch version cuts 40% of calories by swapping full-fat evaporated milk for light coconut cream and using reduced-fat cheese, without sacrificing that signature gooey lumer experience.

25m

Prep Time

35m

Cook Time

Servings

252

Calories

11g

Protein

🛒 Ingredients

✓ 1 1/2 cups black glutinous rice flour (tepung ketan hitam)
✓ 3/4 cup all-purpose flour
✓ 2 whole eggs, room temperature
✓ 3 tbsp egg white
✓ 3/4 cup light coconut cream
✓ 50g coconut oil, melted
✓ 1/3 cup coconut sugar
✓ 2 tsp baking powder
✓ 1/4 tsp salt
✓ 1 tsp vanilla extract
✓ 100g reduced-fat mozzarella cheese, cubed
✓ 50g reduced-fat cheddar cheese, cubed
✓ 2 tbsp brown sugar
✓ 1/4 tsp ground cardamom (optional, traditional)
✓ Pinch of sea salt for topping

👨‍🍳 Instructions

1. Prepare Batter Base: Whisk together black glutinous rice flour, all-purpose flour, baking powder, and salt in a large bowl. Set aside dry mixture.

2. Cream Wet Ingredients: In a separate bowl, beat 2 whole eggs and 3 tbsp egg white with coconut sugar for 3–4 minutes until pale and fluffy. This traps air for lift.

3. Combine Oil and Coconut Cream: Fold melted coconut oil and light coconut cream into egg mixture alternately with vanilla extract, stirring gently until combined.

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4. Merge Wet and Dry: Gently fold dry ingredients into wet mixture until just combined—do not overmix. Batter should be smooth but thick.

5. Prepare Cheese Filling: Toss mozzarella and cheddar cubes with brown sugar and cardamom in a small bowl. Keep cold until assembly.

6. Layer in Mold: Grease a 8-inch square or round cake pan. Pour half the batter. Distribute cheese filling evenly across surface (leave 1-inch border). Top with remaining batter, smoothing gently.

7. Final Touch: Sprinkle a pinch of sea salt across the top. This balances sweetness and heightens cheese flavor.

8. Bake Until Golden: Bake at 350°F (175°C) for 32–38 minutes until a skewer inserted into cake (not cheese) comes out clean. Top should be deep brown.

9. Cool and Rest: Let cool in pan for 8 minutes, then turn out onto wire rack. Best served warm or at room temperature within 2 hours for maximum cheese melt.

📊 Nutrition per Serving

Calories252 kcal

Protein11g

Carbohydrates46g

Fat7.2g

🏷️ Tags

#Indonesian black glutinous cake recipe#Low-calorie molten cheese dessert#Ketan hitam lumer Fat Switch

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