Cakes & Bread
Kue Puding Hitam (Black Pudding Cake)
Prep
20 min
Cook
40 min
Servings
10
Level
Medium
A rich and unique black pudding cake from Balikpapan! This steamed cake is made from flour, cocoa powder, and palm sugar, resulting in a pudding-like texture that's dense yet moist. Its color is dramatically deep black, and the flavor is deep, smoky, and sweet. It's a hidden gem of Indonesian cakes that's starting to gain wider recognition.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g all-purpose flour
- 50g cocoa powder (dark cocoa)
- 100g grated palm sugar
- 100g granulated sugar
- 2 eggs
- 200ml thick coconut milk
- 100ml vegetable oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 100ml hot water
- Topping: coconut milk sauce (150ml coconut milk + 1/2 tsp salt + 1 tsp cornstarch, cooked until thickened)
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👩🍳 Instructions
- 1 Dissolve the palm sugar in hot water, stir, then let cool
- 2 Beat the eggs and granulated sugar until fluffy
- 3 Add the vegetable oil and mix well
- 4 Combine the flour, cocoa powder, baking powder, baking soda, and salt
- 5 Add the flour mixture into the egg mixture alternately with the coconut milk, stirring until well combined
- 6 Add the dissolved palm sugar mixture and vanilla extract
- 7 Stir until well combined — the batter will turn a deep black color
- 8 Pour into a pudding mold or baking pan that has been greased with oil
- 9 Steam over high heat for 35-40 minutes
- 10 Test with a toothpick
- 11 Let cool briefly, then remove from the mold
- 12 Serve with the coconut milk sauce poured on top
💡 Tips
• Palm sugar gives a deep, smoky flavor that can't be replaced with regular sugar — don't substitute it
• The correct batter will turn a deep black color before steaming
• The savory coconut milk sauce is a must-have accompaniment that balances out the deep sweetness
📊 Nutrition Facts / serving
220
Calories (kcal)
4 g
Protein
10 g
Fat
32 g
Carbs
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