Sunday, 14 July 2013

Rice Cooker Steamed Mocha Walnut Cake

Yield: One 14cm round cake

Philips Avance Rice Cooker HD3087,
or rice cooker with steam function,
or a pot of hot water over stove.

2 tsp instant coffee powder
1 tsp cocoa powder
1.5 tsp hot water 

2 eggs, separated, room temperature
80g fine sugar

50g fresh milk, room temperature
15g condensed milk
10g vegetable oil

85g top flour
1/2 tsp baking powder 

1 tbsp walnut, toasted & crushed

2 茶匙 即溶咖啡粉
1 茶匙 可可粉
1.5 茶匙 热水
2粒 蛋,蛋白、蛋黄分开,室温
1/2茶匙 泡打粉
1 汤匙核桃,烤香碾碎


1. Line a 14cm cake tin with parchment paper. Set aside.

2. Mix flour with baking powder using a hand whisk.

3. Pour fresh milk, condensed milk, and vegetable oil into a bowl. 
If these ingredients are cold, try to warm them up in the rice cooker using 'keep warm' mode for about 20 minutes.

4. Mix coffee powder, cocoa powder and hot water into a paste. Add the coffee mixture to the milk mixture in (3). Set aside.

5.  Beat egg whites in a clean and grease free mixing bowl at high speed using an electric mixer till frothy. This takes about  1 minute.

6. Reduce the mixer speed to low and add in the sugar in three lots. When the sugar is well incorporated to the batter, adjust the mixer speed to high, and beat the egg white batter for about 2 minutes, or till soft peaks formed (tips of peak slightly bent).

7. Add in egg yolks, one at a time, to the egg white batter and mix well.

8. Add in the flour mixture, one tablespoon at a time, to the batter using the pair of whisks taken out from the mixer set. Stop mixing once no flour can be seen.
This is to prevent deflating the batter too much and too fast.

9.  Add the coffee milk mixture from (4) in three additions to the batter using the pair of mixer's whisks.
Similarly, try to mix the batter with minimum mixing time.

10. Pour about 120ml water into the inner pot of the rice cooker. And place a steamer rack in too.

11. Pour the egg batter into the cake tin. Give the cake tin a few jolts to level the surface and to get rid of trapped air. 

12. Sprinkle the toasted crushed walnut onto the top evenly.

13. Lower the cake tin into the rice cooking pot. Close the lid and set the cooking time to 18 minutes and start the steam function.

14. When the cooking time is up, the rice cooker will 'beep'. Open the lid slowly to avoid the condensed dews from dripping to the cake surface.

15. Remove the cake from the rice cooker and let it cool down for about 5 minutes in the cake tin.

16. Lift the cake out of the cake tin and allow it to cool down on a wire rack.

17. Cut and serve. This cake is best serve warm :)


  1. Goh, can I frost this with mocha Swiss meringue buttercream?

    1. Hi Kristina, that would be a great idea to enhance the taste of the cake 👍😊

  2. Goh,is it soft or stiff peaks?


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