Rice-cooker cakes are an ingenious creation by college students in Asia. As the dormitories didn’t have ovens, students who craved freshly baked cakes turned to the humble rice-cooker. In fact, in addition to an oven, I hear they also use it as a steamer and a crock pot!
After learning about the rice-cooker cake concept from Jacqui, who is part of my fabulous team at I Ate My Way Through, I was quite excited to put it to the test with my own little rice-cooker at home.
Recipe adapted from A Dream of Tokyo
170g plain flour
2 tsp matcha powder
Icing sugar and more matcha powder for dusting (optional)
Using an electric mixer, blend the eggs and sugar until creamy.
Sift the flour and combine with the matcha powder then fold into the mix. Add the oil.
The rice-cooker is non-stick so you shouldn’t need to grease the pan. Simply pour the mixture into the rice cooker and press ‘cook’.
Once the rice-cooker has completed its cycle, insert a bamboo skewer into the centre of the cake to check if it is done. You may need to press ‘cook’ again.
Using either a rice paddle or a bowl scraper, gently loosen the cake around the sides. Take the rice-cooker bowl out of the rice-cooker, place a plate on top of it and carefully flip the bowl, allowing the cake to fall against the plate.
Dust with icing sugar and matcha powder and serve.
The recipe is pretty fail-proof unless you are like me and force-cook the cake even though the rice-cooker has already flipped from ‘cook’ to ‘warm’ and refuses to go back to ‘cook’. So yes, I accidentally browned mine a little. But the cake was still extremely fragrant, very light and fluffy. I guess sort of like a Chinese steamed cake but not.
So there you have it. It’s true. You can bake a cake in a rice cooker!
Imagine the endless possibilities you could bake with different flavoured essences or fruit juices. Or with a bit more creativity, produce spectacular chocolate lava cakes and upside-down fruit cakes!
This will be the easiest cake you’ve ever baked!