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The rice cooker cake is so easy and this time around I’m going to use chocolate as requested by my boy…. The verdict, it is very moist and yummy…he loves it!!

150g of unsalted melted butter or corn oil
170g of castor sugar
1/2 can evaporated milk, about 200ml
2eggs, lightly beaten
1 cup of flour(125g)
60g cocoa powder
30-40g of chocolate chips
1/2 tsp baking powder
1/2 tsp soda bicarbonate
1tsp vanilla essence

Combine castor sugar, evaporated milk,vanilla essence and butter in a saucepan.Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.
Add the beaten eggs into the slightly cooled evaporated milk mixture and stir till well-mixed.Sift the flour, cocoa powder, baking powder and baking soda into a large bowl. Fold in the flour until everything incorporated and achieve a lump-free texture. Add chocolate chips.
*[Over-mixing can cause the gluten in the flour to overdevelop and give the cake a coarse grain.]
Grease the base and the sides of the rice cooker lightly with butter.Pour the batter into the cooker and cook for an hour or when skewer comes out clean when inserted into the middle of the cake.
For cooker without baking function; Press “COOK” and allow it to cook for at least 1 hour. ( pressed “COOK” 3 times. Each time the rice cooker has finished cooking, it will beep and automatically switch to “KEEP WARM” mode, press “CANCEL” and press “COOK” again. It should be about an hour . Note that cooking time may vary based on the capacity of your rice cooker. Mine has a 5.5 cup capacity. ) If your cooker have cake function, press the button and you will have your cake in no time at all.
Cool the cake before turning out for further decoration.