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Blend the pulut hitam bubur with the coconut oil for a good 30 seconds. It is okay if it is slightly chunky.
In the large mixing bowl, add in the egg yolks, the blended pulut hitam mixture, coconut cream and water.
Whisk it in till no lumps. Next add in the cake flour and whisk well to combine.
Preheat the oven to 165C.
In another mixing bowl, beat the egg white till foamy. Gradually add in the sugar and increase the beating speed to medium high. Beat till it reaches still peaks.
In 3 separate portions, fold in the whites to the yolk batter.
Pour the batter into the tube pan and use a toothpick to give it a good swirl to remove any air pockets trapped in the batter.
Bake in the preheated oven for 30-35 minutes till the cake tester comes out clean.
Once it is fully baked, remove from the oven and invert to let cool completely. Only when it is cool, then you gently unmould the cake from the tube pan.
Source: HoneyBeeSweets -
https://honeybeesweets88.blogspot.com/2015/08/pulut-hitam-chiffon-cake-black.html?m=1