If you think steamed black glutinous rice cake is just a plain and boring dessert, think again! This version takes it to the next level—stuffed with rich, premium cheese cream for an irresistible twist. A must-try twist on tradition!Steamed Black Glutinous Rice Cake. Stuffed with premium cream cheese, try this new sensation and you will be hooked!
Black Glutinous Rice Cake is a delicious and fragrant dessert made with a combination of black rice, glutinous rice, and a soft, fluffy texture from whipped egg whites. I love this black glutinous rice cake because it’s easy to make, yet full of flavor.
Bolu ketan hitam lumer, Viral cake in Indonesia lately
Bolu Ketan Hitam is a traditional Indonesian cake made from black glutinous rice flour (in Bahasa Indonesia, “ketan hitam”). This flour gives the cake a beautiful dark purple color and a naturally nutty, earthy flavor. It’s soft, dense, and slightly chewy—different from a regular sponge cake, but in the best way.This cake has taken over my social media feed. everyone’s either selling it, craving it, or trying to make it at home. Honestly, I was never a fan of black glutinous rice; it’s just not my usual preference. But the hype kept popping up, and eventually, curiosity got the best of me.
So, I decided to give it a try, with a twist. Instead of using the usual melting cheese, I swapped it out for a rich, premium buttercream because I love that tangy, tart-cheesy flavor. And guess what? It worked!Even though I accidentally bought the wrong size of Ovalette, the recipe still turned out perfectly. So, if you’re like me—someone who usually avoids bold black glutinous rice cakes—don’t scroll past this one. Give it a try. I promise, you might just forget you ever disliked it in the first place.
The word “lumer” means “melting” or “molten,” and that’s what makes this version so exciting. When you cut into the cake, a warm and creamy filling oozes out, just like lava cakes! You can fill it with melted chocolate, sweet cheese, or even green tea sauce. Yum!In addition, if you wonder what Steamed Black Glutinous Rice Cake tastes like, it tastes rich with a nutty flavor that is distinctly different from the more subtle delicateness of white glutinous rice. The texture itself is soft, fluffy, and moist with tender crumbs.
Why This Cake Went Viral in Indonesia
Let’s take a look at why everyone’s obsessed with it:
- First, a Traditional Flavor, Reinvented; This cake takes that traditional taste and gives it a modern upgrade. turning it into a soft, steamed cake that feels nostalgic yet new.
- Second, that Satisfying “Lumer” (Melting) Effect; The moment you slice into this cake and that creamy cheese filling slowly oozes out? It’s irresistible! That melty center is what gives this cake its “wow” factor. perfect for social media. Videos showing the filling drip down in slow motion are everywhere, and people can’t get enough.
- Third, No Oven? No Problem!; Because this cake is steamed, not baked, it’s super beginner-friendly. It’s an accessible recipe that anyone can try.
- Next, Right amount of Sweet Meets Savory; The filling in this cake hits that balance just right—creamy, rich, and not too sweet. It’s comforting and indulgent in every bite.
- Last, Hampers, Gifts, and Home Businesses; With its luxurious look and indulgent taste, this cake is now being sold by small businesses, often in pretty packaging for gifts and hampers. Whether for birthdays, Ramadan, or just because, this cake is perfect to share and gift.
Bolu Ketan Hitam Lumer is a perfect combination of traditional Indonesian ingredients and modern molten cake trends. It’s bold in flavor, soft, and full of surprises with every bite. So go ahead, grab your whisk, and let’s get that beautiful cake baking. Don’t forget to snap a picture when you slice it and the filling flows out—so satisfying!
Equipment
- 6″ Cake mold recommended 9″; 6″ Cake mold recommended 9″; I got the wrong order from online shopping. Meanwhile, all the ingredients below are for one 9” size ovalette. However, if your case same as mine, the ingredients can be suitable for a double 6” ovalette size. You can bake this cake in a 6-inch round cake mold if you want a taller, thicker cake with more depth for the filling. However, using a 9-inch cake mold is recommended if you want a wider cake with slightly shorter height—it also bakes more evenly and is easier to slice and serve. Both work great; adjust the baking time slightly (taller cakes may take longer). Look at my recipe notes for more information.
Ingredients of Steamed Black Glutinous Rice Cake
Cake Batter
- Egg; Whipped eggs are what make this Steamed Black Glutinous Rice Cake fluffy and light.
- Sugar; To sweeten the cake.
- Cake Emulsifier or Cake Gel; It adds a lift to the cake, making it light and fluffy. This is optional, but highly recommended for beginners. Cake emulsifier helps stabilize the egg foam and makes the cake softer and more stable, especially helpful when working with dense flours like black sticky rice flour.
- Black Glutinous Rice Flour; It is our main ingredient. If you can’t find any, try making it from scratch by pulverizing black glutinous rice into powder using a food processor or coffee grinder.
- Flour; improves the cake’s structure and prevents it from becoming too dense or crumbly.
- Coconut Cream; It improves the texture of the cake and gives a nice crumb structure to the cake.
- Oil; I use vegetable oil, The oil contributes to the moistness of the cake.
Cheese Filling
- Cream Cheese, room temperature; This makes a smooth, tangy, and rich cheese filling. Make sure it’s soft before mixing so your filling turns out creamy without lumps.
- Heavy Cream; makes the cheese mixture softer and more spreadable. It adds a silky texture that helps the filling “melt” when the cake is served warm.
- Condensed Milk; adds sweetness and a creamy, milky taste to balance the tanginess of the cream cheese. It also gives a shiny, slightly sticky finish to the filling—perfect for that “lumer” (melty) effect.
How to Make Steamed Black Glutinous Rice Cake
Start by bringing water to a boil in a steamer over medium heat. Once it’s boiling, reduce the heat slightly so it’s at a steady simmer while you prepare the batter.
Make the Cake Batter
In a medium-sized mixing bowl, crack in the eggs, add the sugar and the cake emulsifier. Using a hand mixer (or stand mixer), beat the mixture on high speed for about 7–10 minutes, or until it becomes thick, fluffy, and pale in color. You’ll know it’s ready when it forms soft ribbons that stay on the surface for a few seconds when lifted.
Next, sift in the black sticky rice flour and the all-purpose flour directly into the egg mixture. This helps avoid lumps and gives your batter a smoother texture. Switch to low speed and continue mixing just until everything is combined. Don’t overmix—just mix until you no longer see dry flour.
Now it’s time to add the richness! Pour in the coconut cream and oil, then beat the batter again for another 30–60 seconds until it looks smooth and glossy. Finally, use a rubber spatula to gently fold the batter from the bottom of the bowl—this ensures everything is fully incorporated and nothing is left unmixed at the bottom.
Fill the Cake Molds and Start Steaming
If you’re using two 6-inch cake molds, go ahead and divide the batter evenly between them. Fill each mold halfway—this will be the bottom layer of your cake.Once filled, place the molds into the steamer, cover with a clean kitchen towel under the lid (to catch condensation), and steam for 10 minutes.*If you’re using a 9-inch mold, just pour in half the batter and follow the same steaming step.
Making the Cheese Filling
While the bottom layer is steaming, it’s the perfect time to make the molten cheese filling.
In a small mixing bowl, combine the room-temperature cream cheese, heavy cream, and sweetened condensed milk. Use a rubber spatula or spoon to stir until smooth, creamy, and well blended. It should be thick but spreadable.
Once mixed, transfer the filling into a piping bag. This makes it much easier to pipe neatly onto the cake later. After 10 minutes of steaming, carefully remove the cake molds from the steamer using oven mitts or a cloth.While the cake is still warm and slightly soft, use a knife to cut a shallow line along the center of each cake—this will be your filling space. Then, pipe a generous line of the cheese mixture along that cut, spreading it slightly if needed.
Add the top layer and steam
Next, pour the remaining cake batter over the cream cheese layer, spreading it out evenly to cover the filling completely.
Return the molds to the steamer and steam for another 25 minutes. Be sure to cover the lid with a towel again to avoid water droplets from dripping onto the cake surface.
After steaming, carefully remove the cake molds from the steamer. Let the cakes cool slightly for a few minutes, then gently release them from the molds. You can use a small knife to loosen the edges if needed.Now comes the best part—slice into the cake while it’s still warm, and watch that creamy molten cheese ooze out! It’s soft, fragrant, and incredibly satisfying.
Serving Suggestions
This cake is best enjoyed warm, fresh out of the steamer, with a hot cup of tea or coffee on the side. The sweet-savory combination of the earthy black rice and creamy cheese makes every bite special.If you have leftovers, store them in an airtight container in the fridge for up to 2–3 days. Just reheat gently in the steamer or microwave to bring back the melty texture.
Recipe Notes
- If you used 9 9-inch cake mold, pour half of the batter into the mold and steam for 20 minutes.
- After 20 minutes, pipe all of the cream cheese mixture circling the center of the cake and pour the rest of the batter, and steam again for 30 minutes.
- Cake can be stored up to 3 days at room temperature.
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