Saturday, 27 January 2018

IH Rice Cooker - Brown Sugar Banana Cake

I named this rice cooker cake as an UFO cake because of its shape πŸ‘Ύ
A very nice and light banana cake baked using an induction heated rice cooker. Not very sweet, not very oily, just moist, soft and carries the familiar aroma of banana πŸŒπŸ˜‹


60g caster sugar daddy
25g dark brown sugar

3 eggs, separated

100g top flour
1/2 tsp baking powder
1/8 tsp baking soda

30g coconut oil
65g mashed banana


1. Coat the inner pot of the rice cooker with a good amount of salted butter. The caramelized butter and sugar will gave the cake a very nice aroma. So, don't save on the butter used 😁

2. Beat egg whites in a clean, dry and oil-free mixing bowl till frothy. Gradually add in the caster sugar and dark brown sugar.

Beat the meringue till almost firm peak.

Beat in the egg yolks, one at a time, till ribbon stage.

3.  Mix in the coconut oil gradually. Followed by mashed banana.

4. Sieve in the top flour mixed with baking powder and baking soda.

Give the batter a more thorough mix using a spatula to ensure no liquid settle at the bottom.

5. Pour the batter into the greased inner pot of the rice cooker.

Run a thin skewer in zig-zag manner through the batter to break out any trapped air bubbles.

Place the inner pot into the rice cooker.

Select the "Cake" function and start the program. The program will take about 45 minutes to complete.

The cake is ready πŸ˜€
6. Let the cake cool down over a stand for about 5 minutes.

Place a piece of parchment paper over the cake,

invert the steamer's stand and rest it on the cake.

Place a chopping board over the pot.

Invert out the cake and let it cool down over the steamer's stand.

7. When the cake has completely cool down, cut and serve πŸ˜‹

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