Monday, December 24, 2012

Merry Christmas | Zalig Kerstmis | 圣诞快乐

This wasn't a cake which I baked in Singapore, but rather one that was bought by my cousin. Thank you dear cousin for the lovely cake. And yes, I happened to be born years ago in a not too distant past on silent night cos my mum I couldn't wait to get out before Christmas. Ironic as it is, but I have been quite used to having a christmas log cake as a birthday cake for nearly my whole life :)

Here is wishing everybody a Merry Christmas and a Happy New Year!  Zalig Kerstmis ! 圣诞快乐 !

Friday, December 7, 2012

Christmas Log Cake - Sinterklaas and Zwarte Piet Say Hi !

Yesterday, 6th December was a very important day for kids in Belgium (and Netherlands). Yesterday was the day that Sinterklaas (Saint Nicholas) would come from Spain on a steamboat with his black assistant Zwarte Piet (Black Pete) and climb through the chimney with a bag of presents, and they would leave (maybe also by steamboat?) after they have deposited their presents for the kids. Only "brave kindjes" (not brave as in English, but well-behaved as in Dutch) will get a "cadeautje" (present) from De Sint.

So yesterday was a day of great excitement for my son at his kindergarden. Apparently, 4 Zwarte Pieten arrived in school and he got a packet of sweets and chocolates from them. We had already, oops sorry, I meant Sinterklaas had already come and left behind presents for my son at the fireplace in our house, earlier on 1st December. We told him Sinterklaas was very busy and would have to come earlier, otherwise he would not be able to return to Spain in time. Traditionally, Sinterklaas would come on the morning of 6th December to deliver presents to households with kids. But the truth is, we didn't want him to be overwhelmed with excitement and get too late for school or worst still, refusing to go to school at all, so we "asked" Sinterklaas to come earlier.

Last night, I specially baked and decorated a Christmas Log Cake with Sinterklaas and Zwarte Piet (unfortunately he is white instead of black since I bought white chocolate!) so that my boy can bring to school this morning on 7 Dec, since today is his last day in school before he goes on long vacation with mama. And I also bought some smurf speculaas for all the kids in his class. Smurfs, by the way, originate from Belgium, and speculaas/speculoos is a typical gingerbread type of spice biscuit in Belgium and Netherlands.

But the weather forecast has already warned yesterday that there will definitely be a major snowstorm today starting from early morning, in fact the whole country will be greeted by inches of snow the moment we wake up. So it will be quite a humongous task for my hubby who has to conquer slippery, snow-covered, bumpy roads in order to bring an excited boy plus a delicate cake to school. I wonder if the cake will be well-received by the kids? Can't wait to hear the story from my son... :)

[Updated on 29 Dec 2012]
Finally I can afford to set aside half an hour of my tightly-packed schedule in Singapore to update the christmas log recipe, I am afraid that if I happen to forget updating the recipe, it will remain a mystery, and this won't do justice to the blogger who so kindly shared the recipe with the rest of us. ;p

Anyway, here it is. This christmas log cake recipe was adapted from Grace Kitchen Corner. I happen to have a copy of the same recipe book 孟老师的美味蛋糕卷 so I also referred to the original recipe in that book for reference. I made 2 sponge cakes, based on the sponge cake recipe and I cut them into 3 portions each, so that I got 6 sheets of sponge cakes. Then I spread some apricot marmalade jam onto the sponge cakes and rolled them up one by one just like a tree log. The white chocolate figurines were bought from ALDI supermarket in Belgium, they cost only 1.99 euro for 1 big bag! The Swiss Meringue Chocolate Buttercream was adapted from Baking Library, and the tree bark effect was achieved by using a fork to make imprints on the frosting. Just a small note, I realised that the chocolate buttercream melted too quickly even under (winter) room temperature of 20 degrees celsius, so I am doubtful if it is suitable for tropical weather like Singapore. In fact, I had to put the chocolate frosting and the cake outside in the cold (freezing zero!) a couple of times to harden it.

I am submitting this to Aspiring Bakers #26 - Creative Christmas Motive Bakes hosted by Alan of Travellingfoodies.

Tuesday, December 4, 2012

Homemade Kimchi with Instant Noodles

After just 5 days, I have already finished one small jar of kimchi! Today is the 3rd time that I cook instant noodles and pair it with kimchi. Forget about korean Nongshim instant noodles, nothing beats plain maggi mee (or indomie) with homemade kimchi!

Remember I told you I made enough kimchi to fill 4 jars (2 big and 2 small)? 1 small jar was already given to my chinese friend who lives nearby (she was very touched and asked if she could finish the whole jar that night!) and I helped myself to the other small jar today, so there are only 2 big jars left.

I dunno if my kimchi is well fermented or not. I think it is, after 5 days. It tastes a bit more sour and the flavour is more intense. This is my first time making kimchi, and I am a bit "kan cheong" (nervous).  After leaving them in the garage for 1 day, since I didn't see many bubbles in the jars (bubbles = fermentation), I had a change of mind and I decided to move them back to the living room again. In fact, I kept moving it in and out of the garage, so much so that my hubby was laughing at me. My garage was far too cold, I think it was about 1 to 2 degrees celsius since it snowed yesterday.  So instead of letting the kimchi ferment at room temperature for 24 hours, I did it for nearly 3 days, because even our room temperature is also quite low, maximum 20 degrees, and it is reduced to about 16 degrees at night when everybody is sleeping. But you can't do that in sunny Singapore, let it ferment for a few hours at room temperature will do, and then quickly store it in the fridge. :)

I promise myself not to touch the 2 remaining big jars (that will be a tough resolution!) as they are meant for my family in Singapore!

Friday, November 30, 2012

Puteri Ayu - Steamed Coffee and Coconut Small Cakes (Aspiring Bakers #25)

This is my last steamed cake recipe for this month, and probably for this year too. Well, I have steamed enough for this year, I am actually running out of steam already! Jokes aside, this is actually my 2nd attempt at this recipe. The 1st time I didn't add ovalette (sponge gel) and the coconut toppings fell apart when I unmoulded the small cakes. This time round, ovalette is added, the coconut topping is pressed hard into each mould before pouring the cake batter and I greased each of the moulds individually with baking spray. 

But still, part of the coconut topping stuck to the bottom of each mould. Wonder what is the problem? Should I or should I not grease the moulds? If I have freshly grated coconut, I would have used it in place of dessicated coconut from a packet, then the effect would have been better, I think. Anyway, this is a delicious type of malay-style (or is it indonesian?) small cakes, commonly known as puteri ayu (or putri ayu), they are usually of pandan flavour, but my puteri ayu are coffee-flavoured. 

The sun has gone into hiding again in winter...I put the cakes near the window and opened the curtains, but still hardly any light came through at all, and it was only 1pm in the afternoon. Considering that today is actually the sunniest day of the week, you know what kind of weather we have over here. :S

Recipe adapted from Yochana and Baking Quin
Makes 12 small cakes

Coconut Topping (for 12 small cakes)
40g dessicated coconut
1 to 2 tbsp hot water
a pinch of salt, less than 1/8 tsp
1/4 tsp corn flour

Mix all the above ingredients until a little moist. Scoop 1 heaped tsp of the coconut topping into all moulds, leaving one empty. Use this empty mould as a compressor. Press it hard over the rest of the filled moulds, then repeat the same procedure for the final empty mould.

Cake Batter (for 12 small cakes)
1 egg
40g gula melaka / brown sugar
15g castor sugar
1/2 tsp ovalette (sponge gel/cake emulsifier)
50ml coconut milk
60g cake flour
1/4 tsp baking powder
1/2 tsp cocoa powder
1/2 tsp coffee paste (I dissolved 1 tsp instant coffee with 2 tsp hot water, then scooped 1/2 tsp of the instant coffee)

1. Prepare a steamer in advance (over high heat).

2. Use a cake mixer, whisk everything (egg, gula melaka, sugar, ovalette, coconut milk, flour, B.P, cocoa powder, instant coffee) together until light and fluffy and doubled in volume.

3. Scoop 2 tsp of cake batter into each of the moulds, then steam on HIGH heat for 10 minutes.

4. When done, allow to cool a while before carefully removing the puteri ayu from the mould.

I am submitting this to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012), hosted by none other than myself, Miss B of Everybody Eats Well in Flanders. :)

Thursday, November 29, 2012

Easy Cabbage Kimchi for Beginners

This is my 2nd korean dish in 2 days, or rather in my entire life. Yeah, clap clap!

I finally mustered enough courage to make kimchi, and it was not as difficult as I thought! Why didn't I make it earlier? Hehe, it is always easier said than done, and hindsight is always easier than foresight, isn't it?

This is a very long post, so bear with me for a while. I adapted my Easy Kimchi recipe from 2 recipes from Aeri's kitchen (here and here), and now I am trying to combine them and write down my step-by-step instructions before I start to forget. My kimchi is now bottled up in 4 glass jars, standing in the kitchen overnight. I intend to let them stand for at least 24 hours at room temperature, and thursday night I will transfer them to my garage. Yes, my garage, not my fridge. I do have a fridge but my garage is COLDER than my fridge, and it will get colder and colder....cos it is nearly winter!

Now, what do you need for making kimchi? Well, you need 3 main things - napa cabbage (otherwise known as chinese cabbage), coarse sea salt and korean hot pepper flakes. Let me show you some fotos so you can see for yourself.

Coarse sea salt (grof zeezout) is a key ingredient for making kimchi. You 
should never use fine salt as a replacement. You should also only use korean hot pepper flakes/powder and not other types of hot pepper powder or chilli powder. Please also do not get confused with "gochujang" which is korean hot pepper paste in a tub! You cannot use "gochujang" for kimchi.

You also need other ingredients such as fish sauce, glutinous rice flour (also known as sweet rice flour), spring onions, garlic chives, chillies, sesame seeds, garlic, onion, ginger, pear, and sugar. If you like radish, you can add radish too.

Main Ingredients
1 large napa cabbage/chinese cabbage (chinese kool)
5 stalks of spring onions (jonge uitjes)
1 cup of garlic chives (bieslook)
2 big chillies or 6 small chillies
1 onion

Salt Solution Ingredients
2/3 cup of coarse sea salt (grof zeezout) ~ for sprinkling on the cabbage
10 cups of water + 1/2 cup of coarse sea salt ~ for the salt solution
(2/3 cup coarse sea salt is about 180g, while 1/2 cup is about 140g)

Kimchi Paste Ingredients
2 cups water + (3 tbsp glutinous rice flour + 3 tbsp water)
1/2 pear + 1/4 onion, blended in a food blender
1 cup korean hot pepper flakes 
3 tbsp minced garlic
1/2 tbsp minced ginger
2 tbsp sugar
1/2 tbsp salt
1/4 cup thai or korean fish sauce (originally 1/2 cup)
2 tbsp white sesame seeds

(Note certain ingredients are called different names in different countries, for example, napa cabbage = chinese cabbage, spring onions = scallions or green onions, chillies = hot peppers, glutinous rice flour = sweet rice flour)

1. Wash the cabbage and remove any decaying parts. Use only napa cabbage / chinese cabbage and not any other cabbage. Use a sharp knife to cut lengthwise into 4 parts. Remove the core or the heart of the cabbage from each part. Then cut the cabbage into 2-inch pieces. This will help reduce the soaking time and makes it easier to mix it with the kimchi paste.

2. Prepare a very big bowl or pot (you really need the biggest pot in your kitchen) and 2/3 cup of coarse sea salt (about 180g). Spread one layer of the cut cabbage (one layer=1/4 cabbage) and sprinkle a handful of the salt. Do it for the next layer and sprinkle some salt and continue to do so until all the cabbage and salt are used up.

3. Prepare the salt solution by pouring 10 cups of water and 1/2 cup of coarse sea salt (about 140g) into a big pot. Stir until all the salt has dissolved.

4. Pour the salt solution into the pot of cabbage, and allow the cabbage to soak for 3 hours. After every 1 hour, use your hand to mix the cabbage up and down so that the pieces of cabbage get evenly salted. You can place a smaller pot on top of the cabbage in order to immerse them completely in the salt solution.


5. After 3 hours, rinse the cabbage in cold water 3 times and using a colander, let the water drain from the cabbage for 2 hours. You can feel that the cabbage has become soft and limb.

6. To prepare the rice porridge, mix 3 tbsp of glutinous rice flour (also called sweet rice flour) with 3 tbsp of water. Then pour the mixture into a small pot over medium heat and add 2 cups of water. Let the mixture come to a boil and keep stirring until it starts turning into a translucent, sticky, glue-like mixture. Switch off the heat and set it aside to cool down.

7. Meanwhile, you can start chopping the vegetable ingredients. 
  • Mince some garlic to obtain 3 tbsp of minced garlic.
  • Mince some ginger to obtain 1/2 tbsp of minced ginger.
  • Slice 2 big chillies thinly.
  • Cut 5 stalks of spring onions into 2-inch pieces.
  • Cut 1 cup of garlic chives into 2-inch pieces.
  • Place 1/2 of a pear (or apple) and 1/4 of an onion into the food blender to blend into juice. 
  • Slice the remaining 3/4 of an onion thinly.
Everything nicely cut, just before the big mixing action. Do remember to wear your gloves. :p

8. Mix the rice porridge with 1 cup of korean hot pepper flakes/powder, then pour it over the cabbage which is already drained of water. If you are adding cut radish (about 2 cups, thinly sliced like matchsticks), you should add them at this stage, and mix it with the rice porridge and hot pepper powder.

9. Note that salt and red pepper powder is a lethal combination for open wounds! So remember to wear gloves before you start mixing with your hands! Pour the other ingredients (garlic, ginger, onion, chillies, spring onions, chives, pear+onion juice) over the cabbage, then add about 1/4 cup of fish sauce, 2 tbsp sugar and 2 tbsp of white sesame seeds. I reduced the fish sauce to just 1/4 cup instead of 1/2 cup and I skipped adding 1/2 tbsp of salt as I thought it was salty enough. 

Nearly everything was in, but oh no, I nearly forgot the rice porridge!

10. Mix the cabbage with the kimchi paste thoroughly. Then put the kimchi in glass jars and leave it at room temperature for a day or overnight, after which you should store it in the fridge. According to the recipe, the kimchi will take a few days to ferment, you can eat it now, but it should taste better when it is properly fermented. If you live in a tropical climate, then you should only leave your kimchi at room temperature for few hours instead of a day, before keeping it in the fridge. I live in a cold climate and it is winter now in Belgium, so after fermenting at room temperature, I will keep my kimchi in the garage instead of in the fridge. In fact, my garage is colder than my fridge!

My first homemade kimchi, just before bottling. :)

I tasted the kimchi just before bottling, the taste was fantastic. What should I do now? Now I am gonna just sit back and relax, and wait for the kimchi to properly ferment for a week in my super-cold garage (it is freezing outside now by the way). Next Thursday or Friday will be the moment of truth! Can't wait for next week to arrive!:p

Afternote :
  • My korean hot pepper flakes/powder (the packet is all in korean but the translation says rode paprika poeder in Dutch) was bought in a chinese supermarket in Wijnegem, Belgium. It cost nearly 6 euro for a pack of 463g/16oz. You should be able to buy it in major asian grocery stores overseas which sell korean ingredients. However do not attempt to substitute it with other types of hot pepper powder, paprika powder or chilli powder. This is because korean hot pepper flakes/powder is not so spicy so you can use it in large quantities, but the same cannot be said of other types of powders, and hence you will not be able to achieve the desired fermentation and taste.
  • White sesame seeds (witte sesamzaadjes) and glutinous rice flour (kleefrijstmeel) can be bought in asian grocery stores. In some recipes, cooked rice is used instead of glutinous rice flour.
  • Napa cabbage (chinese kool), spring onions (jonge uitjes), garlic chives (bieslook), thai fish sauce and coarse sea salt (grof zeezout) can all be bought in the belgian local supermarket chain Colruyt.
  • Pear can be replaced with apple, in fact the original recipe used 1/4 of an apple.

Tuesday, November 27, 2012

Korean Spicy Pork (JeYuk BokkEum)

This is my first korean dish. Yeah, clap clap! It is called JeYuk BokkEum or Korean Spicy Pork.  

Recently I am into korean cuisine. I happened to stumble upon a good korean recipe website and I have been checking out the recipes and stocking up on korean ingredients at the same time. I remember the last time I was so infatuated with korean stuff was way back in 2006/2007 when Da Chang Jing (大长今) was all the rage on Singapore TV. And I still remember how Da Chang Jing popularized korean cuisine, she made korean imperial cuisine look so refined and exquisite!

I was so inspired by korean cooking that I bought some essential korean ingredients such as korean hot pepper paste (gochujang) and korean hot pepper flakes from the chinese supermart last week, intending to make some typical korean dishes such as kimchi and fried korean rice cakes. My intention is to try and make kimchi this morning, let it ferment for a week so that it will be ready in time for me to bring back to Singapore next weekend. In fact I have already bought a big fat chinese napa cabbage, but I forgot that I still need a packet of coarse salt (fine kitchen sea salt won't do), so the plan to make kimchi is shelved till tomorrow. Instead I decide to try out the spicy pork dish with the 2 key ingredients I have on hand:  korean hot pepper paste (gochujang) and korean hot pepper flakes.

After 3 hours of marinating

Oh my god, this dish is really hot and spicy! I have reduced the amount of gochujang from 5 to 4 tablespoons but it is still spicy enough for me to spew fire! On a scale of spiciness, I think 4 tbsp of gochujang is already quite spicy for a Singaporean/Malaysian, but then again I must say my threshold of tolerance may be lesser than the average Singaporean/Malaysian tastebud, after having stayed so many years abroad. In fact, I had to give my boy something else to eat for dinner because this pork dish was way too spicy for him.

But I really like this dish, it is hot and spicy with a tinge of sweetness. And after 3 hours of marinating, the meat tastes really juicy and succulent, with no lingering traces of pork smell. Really suitable for a cold and dreary evening like today.

Pardon the poor lighting, I hate to take pictures in my kitchen in winter!
Recipe adapted from Aeri's Kitchen
(For 3 - 4 servings)

Main Ingredients
500g pork (shoulder or loin), sliced thinly
1/2 onion, chopped into 1/2 inch pieces
2 stalks of spring onion/scallion, chopped into 1 inch pieces
1 green chilli, chopped into 1 inch pieces
1 red chilli, chopped into 1 inch pieces

Pork Ingredients
1 tbsp cooking wine
1/4 tsp salt
1/4 tsp pepper

Sauce Ingredients
5 4 tbsp korean red pepper paste, known as gochujang (will upload foto soon)
1 tbsp  korean red pepper flakes (will upload foto soon)
1 tbsp light soya sauce
1 tbsp minced garlic
2 tbsp sugar
1/2 tbsp sesame oil
juice from 1/4 to 1/2 apple, about 4 tbsp

1. Marinade the pork with 1 tbsp cooking wine, 1/4 tsp salt and 1/4 tsp salt. This is to get rid of the smell of pork meat and to make the pork meat tender. Set aside for 10 min.

2. Prepare the apple juice by grinding 1/4 to 1/2 of an apple with a mixer to obtain 4 tbsp of apple juice. You can also use pear juice or pineapple juice.

3. In a big bowl, combine the pork, onions and all the sauce ingredients and mix well. Cover with clingwrap and set aside to marinade for at least 3 hours.

4. Prepare a wok over medium high heat, add a little oil and fry the marinated pork until the pork is cooked.

5. Add in the spring onions, red and green chillies, fry for a few more minutes, then turn off the heat.


Friday, November 23, 2012

Pumpkin Huat Kuehs/Steamed Pumpkin Muffins (Aspiring Bakers #25)

It's the time of the year again, my fridge is loaded with lots of pumpkin and I dunno what to do with them! A friend gave us one-fifth of a super-big home-grown pumpkin last weekend, that was nearly 2 kilos of pumpkin flesh after removing the skin. I took the opportunity to cook some hokkien pumpkin rice, after which I still had plenty of pumpkin remaining, so I decided to steam some pumpkin huat kuehs (or steamed pumpkin muffins) which I hadn't eaten for quite a while. The last time I made them was more than a year ago on 13 October 2011. How time flies!

This recipe is the same recipe which I have always used for my pumpkin huat kuehs. The only difference is that this time round, I used smaller paper muffin cups instead of porcelain cups and I scooped 3 tbsp instead of 4 tbsp of batter into each cup. That made a total of 9 mini pumpkin huat kuehs instead of 5. And I actually remembered to make a cross on the batter using a pair of scissors. Not that it made a difference though. My pumpkin huat kuehs rose and broke into a smile but not spectacularly. :)

Recipe adapted from my previous post, but reproduced here for easy reference. Makes 8 to 9 mini huat kuehs.

Dough Starter
50g sifted plain flour
50g water
1 tsp dry yeast

320g sifted plain flour
2 tsp double action baking powder
200g pumpkin, peeled, cut, steamed and mashed with fork 
100ml coconut milk
50ml water
120g brown sugar/gula melaka (reduced from 140g)
1 egg

1. Dough Starter : Mix all starter ingredients in a bowl and set aside to proof for 30 min.

2. Batter : 

a) Sift the dry ingredients (plain flour and double action baking powder) in a bowl. 

b) Put mashed pumpkin, coconut milk, water, brown sugar, and eggs in mixer and mix well. (You can also mix it using a handwhisk.)

c) Remove from mixer, fold in the dry ingredients (flour and B.P.) and dough starter using a spatula until well-blended. Do not over-mix else the huat kueh will become dense.

3. Line the aluminium cups with paper muffin cups and pour batter into cups til 90% full and set aside for 15 min to proof. After proofing, before placing them into the steamer, use a greased knife or scissors to make the sign of a cross on top of the batter in each cup. 

4. Meanwhile, prepare a steamer and let the water come to boil over high heat. When the steamer is ready, put the cups into the steamer and steam over high heat for 15 min. 

I am submitting this to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012), hosted by none other than myself, Miss B of Everybody Eats Well in Flanders. :)

Friday, November 16, 2012

Steamed Moist Banana Cake / Apam Pisang (Aspiring Bakers #25)

What a hectic morning! I just finished steaming this banana cake, or what they call Apam Pisang in Malay. It is incredibly soft, fluffy and moist. Really delicious banana cake recipe. I have failed terribly for a previous steamed banana cake recipe (nothing wrong with that recipe, but probably my skills was not as good as the blogger) so I was both hopeful and yet afraid of throwing another cake to the chickens again. 

But this cake is really easy, in my opinion. You just have to beat the sugar and eggs together, add the melted butter and fold in the sifted flour mixture. And steam on high heat for 45 to 50 min. Voila, a soft, fluffy, moist and delicious steamed banana cake awaits you in the steamer! Now I have another good banana cake recipe in addition to my favorite baked banana cake.
How the cake looks like, fresh from the steamer.

[Important : I hope you enjoy this cake as much as I do, and I would be happy if you could give credit where credit is due, and link back to this post if you do make this cake and share it on your blog or facebook. Remember plagiarism is not the best form of flattery.]

Steamed Banana Cake / Apam Pisang adapted from HomeKreation

4 eggs
170g sugar
170g melted butter or vegetable oil (or mixture of butter and oil)
300g bananas (weighed without skin) *
250g plain flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt

* depending on how big your bananas are, I used two to three super-big bananas.

1. Sift the flour, baking powder, baking soda and salt in a big bowl, set aside. Melt the butter in a pot (or microwave at HIGH for 1 min) and set aside to cool. Mash the bananas with a fork in a bowl and set aside.

2. Using cake-mixer, beat eggs and sugar until thick and pale-yellow. 

3. Add in melted butter/oil, mix well using a spatula.

4. Add in mashed bananas, mix well using a spatula.

5. Finally fold in sifted flour mixture using a spatula.

6. Prepare the steamer 10 minutes in advance and make sure the water is boiling before you put in the cake. Pour the cake batter into a lined and greased 8-inch round cake pan and steam at HIGH heat for 45 to 50 min. I lined the base of my cake pan with baking paper and greased both the base and the sides with baking spray.

I am submitting this to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012), hosted by none other than myself, Miss B of Everybody Eats Well in Flanders. :)

[28 Jan 2013] Note to self :
Cake can be made without cake-mixer as shown HERE. Steps amended as follows:

1. Sift the flour, baking powder, baking soda and salt in a big bowl, set aside. Melt the butter and sugar in a pot and set aside to cool a while. Mash the bananas with a fork in a bowl and set aside.
2. Add in beaten eggs to the batter from (1), and mix well using a manual whisk or spatula.
3. Add in mashed bananas, mix well using a spatula.
4. Finally fold in sifted flour mixture using a spatula.
5. Pour the cake batter into a lined and greased 8-inch round cake pan and steam in a preheated steamer at HIGH heat for 45 to 50 min. 

[6 Mar 2013] 
Made the same recipe but cooked in a rice cooker.

Tuesday, November 6, 2012

Ricecooker Cake #3 - Matcha Green Tea Ricecooker Cake (Aspiring Bakers #25)

Now that I am getting the hang of how to bake steam a cake using a ricecooker, I have become more adventurous and I have started to venture beyond my comfort zone, not just relying on tried-and-tested recipes from the Toshiba ricecooker manual.

This afternoon, I tried steaming the matcha green tea pound cake which I baked in an oven few weeks ago. I studied the recipe, looked at the amount of ingredients, and figured that since it was much lesser in terms of butter and sugar as compared to my ricecooker marble cake and chocolate lava cake, I deduced that it could easily be cooked in an hour using the "COOK" function of my Toshiba ricecooker. So that was what I did.

Here is the results. I pressed "COOK" 3 times by the way. This cake was slightly smaller in size compared to my previous 2 ricecooker cakes. If you have read about my previous 2 ricecooker cakes, you will know that the marble cake was not 100% cooked even after 1 hour (well that wasn't entirely my fault bcos that wasn't a Toshiba recipe), and the chocolate lava cake was meant to be wet in the middle with the chocolate oozing out as you take a bite. But this cake was 100% cooked wthin 64 min.

Here I am sharing with you my new steamed matcha green tea cake made using a ricecooker, adapted from the matcha green tea pound cake posted last month.

How to make a matcha green tea cake in a rice cooker
Steps are almost the same except for the last step, instead of baking in the oven at 170C, grease the ricecooker bowl, pour in the cake batter and let the cake cook for at least 1 hour in the ricecooker.

For my Toshiba RC10L-MI, everytime it has finished cooking, it will switch to "KEEP WARM" mode, so I just have to cancel and press "COOK" again. Which means you have to press "COOK" 3 times. Press "COOK" until it beeps (29 min), press "COOK" again a 2nd time till it beeps (18 min), and finally press "COOK" a 3rd time till it beeps (17 min). The total cooking time was 64 minutes to be exact. Note that cooking time may vary based on the capacity of your rice cooker. Mine has a 5.5 cup capacity. (Note that my ricecooker is one without the "CAKE" baking function, I am just using the "COOK" function. This cake should work even if you don't have a japanese automatic ricecooker. Just press the "COOK" button and let it cook for at least 1 hour.)

Finally allow cake to rest a while before turning out. Do not use a knife to loosen and remove the cake, the cake should be easily flipped out of the pot if you have followed the instructions and greased the pot slightly (with butter, oil or baking spray before you poured in the batter.

The cake had a crispy crust, as do most ricecooker cakes made using a japanese microcomputer ricecooker like the Toshiba ricecooker (I am not sure about those made-in-America Aroma ricecookers though). The top of the cake resembled a moon crater, with a few tiny holes scattered randomly, but don't be deceived by the looks. It was soft and moist in the inside, and the green tea flavour was apparent but not overpowering. I thought it was a little too sweet for my liking though, maybe due to the green tea powder, so next time I may reduce the sugar a little bit. It is a very simple and delicious cake, try it and you will know!

I am submitting this to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012), hosted by none other than myself, Miss B of Everybody Eats Well in Flanders. :)

[Note] If you are new to rice cooker baking, do read this FAQ before you try out your first rice cooker cake. If you would like to receive more updates, do click like on my Facebook page.  

[Important : I hope you enjoy this cake as much as I do, and I would be happy if you could give credit where credit is due, and link back to this post if you do make this cake and share it on your blog or facebook. Remember plagiarism is not the best form of flattery.]

Sunday, November 4, 2012

Steamed Moist Chocolate Cake (Aspiring Bakers #25)

I think this cake requires no introduction. It is the most blogged about steamed chocolate cake in blogosphere. Kudos to Yochana. I have bookmarked it for a long time but I only have the time to try it out recently.

This steamed chocolate moist cake turned out indeed to be very soft and moist and it was so addictive that my son kept reaching out for more. Within 30 min, both mother and son finished half the cake, about 75g butter and 85g sugar!

What is great about this recipe is that, it requires no cake-mixer, you just need to melt the butter + sugar + evap milk over the stove, add in the eggs and stir in the flour/cocoa mixture with a wooden spoon or rubber spatula. Ideal for people without an oven and cake-mixer. :)

[Important : I hope you enjoy this cake as much as I do, and I would be happy if you could give credit where credit is due, and link back to this post if you do make this cake and share it on your blog or facebook. Remember plagiarism is not the best form of flattery.]

Original recipe from Yochana's blog, recipe halved and adapted to fit a 7-inch square pan

150g of unsalted melted butter or corn oil (reduced from 175g)
175g castor sugar (reduced from 1 cup which is 225g)
1/2 can evaporated milk, about 200ml
2 eggs, lightly beaten
1 cup plain flour, about 125g
1/2 cup cocoa powder, about 60g
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp vanilla essence

1. Combine castor sugar, evaporated milk,vanilla essence and butter in a saucepan.

2. Stir over low heat until sugar is dissolved and butter is melted, turn off the fire and keep warm.

3. Add the beaten eggs into the slightly cooled evaporated milk mixture and stir till well-mixed.

4. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl then pour the egg mixture over the flour and stir till well-mixed. (cake batter should be runny).

5. Heat up the steamer (10 min in advance).

6. Line the base of a 7-inch square pan (or 8-inch round pan) with baking paper. Grease the base and the sides lightly with butter or oil.

7. Pour the batter into prepared cake pan, place the pan into the steamer and cover the top of the pan losely with a piece of aluminuim foil. (I forgot to cover it with aluminium foil)

8. Steam over medium heat for 45 min. (I steamed it for 55 min over medium-high heat, between 6 to 7 on my vitroceramic hob. A longer time was needed in my case since my steamer is quite small, after putting in the 7-inch square pan, there was very little room left for the steam to rise and cook the cake. In fact, when I checked the cake at 45 min, it was not quite ready yet.)

9. Cool the cake before turning out for further decoration.

I am submitting this to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012), hosted by none other than myself, Miss B of Everybody Eats Well in Flanders. :)

[Update on 26 May 2013]
One of my readers, Irene N from Singapore, has emailed me photos of this steamed moist chocolate cake steamed using her Midea Pressure Cooker (with multi-cooking function but no baking function). She used 3/4 of the original Yochana recipe, which was still bigger than the recipe on this page since I used only 1/2 of the original recipe, and it took 77 min in her pressure cooker. Thanks to Irene for helping me test out the recipe in a rice/pressure cooker! :)

For pictures of the rice cooker version, do check out this link:

Wednesday, October 31, 2012

Ricecooker Cake #2 - Chocolate Lava Cake (Aspiring Bakers #25)

Steaming cakes in a ricecooker can be very addictive. After my first attempt at steaming my very first ricecooker cake, I was looking forward to trying out my 2nd ricecooker cake recipe with a lot of excitement and expectation. This recipe, in my opinion, should be an easier recipe simply because it is a chocolate lava cake (also called chocolate pudding cake), meaning that the centre of the cake should be wet and lava-like. So no worries about the cake being semi-cooked, unlike my ricecooker marble cake.

I made this chocolate lava cake at home and brought it to share with some friends and the cake was very well-received and finished within minutes. Nobody believed that it was made using a ricecooker. (Well, in this part of the world where I currently live, the humble ricecooker is not a very common household gadget, in fact I only know 2 other families who have ricecookers at home.)

One of my friends said that it looked like a space cake! Very futuristic!

On the other hand, the banana cake which I tried steaming using the steamer was a complete disaster, and you could tell it from their faces when I offered the cake to my friends, they were too polite to reject it, but still they took a small bite. But kids don't lie in general. When I asked my friends' kids whether the steamed banana cake was lekker (delicious), they said nee (no) and they gave the half-eaten piece of cake back to me. :S

(Didn't have my big nikon with me, so all photos were taken by my lousy 5-year-old Fuji F50)

So I concluded that I had better luck steaming a cake using a ricecooker than using a steamer. :)

[Important : I hope you enjoy this cake as much as I do, and I would be happy if you could give credit where credit is due, and link back to this post if you do make this cake and share it on your blog or facebook. Remember plagiarism is not the best form of flattery.]

Recipe adapted from Simply Delicious Food Cooked Simply by Toshiba
Made using a Toshiba RC10L-MI (ricecooker without baking function)

How to make a chocolate lava cake in a rice cooker
3 eggs
200g butter
200g brown sugar (I used white sugar)
200g self-raising flour, sifted
150 g dark chocolate
1.5 tbsp cocoa powder + 2 to 3 tbsp water to make a paste

1. Grease the ricecooker bowl.
2. Melt chocolate over double boiler (or melt it in microwave at HIGH for 1 min) and stir in cocoa paste.
3. In separate bowl, cream butter and sugar (using cake mixer).
4. Add in eggs one at a time, then add chocolate mixture. Mix well.
5. Fold in sifted flour using a spatula.
6. Pour batter in greased ricecooker bowl. Press "COOK" until it beeps. Press "COOK" again (2nd time) till it beeps. Press "RAPID COOK" (3rd time) till it beeps. Allow cake to rest before turning out.

(Whenever my ricecooker has finished cooking, it will beep and switch automatically to "KEEP WARM" mode, so you just have to press "CANCEL" and press "COOK" again. If you don't have the "RAPID COOK" button on your ricecooker, then just pressing "COOK" will do. This is a cake that works in a ricecooker without the "CAKE" baking function, so it should work even if you don't have a japanese automatic ricecooker, such as those manual ones with only one button, as long as you cook for at least 1 hour. )

After 1 hour, see the cake looked quite wet and wobbly in the centre.
After 1 hour 15 min, see the difference?
Cooled and flipped out of the rice pot.

1. Using my Toshiba RC10L-MI ricecooker, I pressed "COOK" until it beeps (29 min), then I pressed "COOK" a second time until it beeps (17 min), finally I pressed "RAPID COOK" until it beeps (14 min). It is amazing how the timings were almost identical to my ricecooker marble cake. Now as this was my first attempt at steaming this chocolate lava cake, I was afraid it might turn out to be too wet that I could not turn out the cake on a plate without the chocolate lava gushing out like a volcano (ok a bit exagerated here), so I erred on the side of caution and pressed "RAPID COOK" (4th time) again after 1 hour was up and that took an extra 15 more minutes, a total of 1 hour 15 minutes. But my worries were unfounded, because the chocolate lava in the centre of the cake kind of hardened by the next day. So I could have stuck to 1 hour and my cake would be wet in the middle and the chocolate lava would ooze out just like a perfect chocolate lava cake. :p

2. Same thing as I have mentioned before in my first ricecooker cake, remember to remove any rice grains from the rice pot and grease it slightly with a little oil or butter or baking spray. The cake should slip out of the pot easily when you invert it. Use a plate to cover the top of the pot before inverting the cake. Do not attempt to loosen and remove the cake using a knife as you will risk damaging the non-stick surface of the rice pot.

3. While the cake is steaming in the ricecooker, do not open and peep. Not until 60 minutes are over. You may use your fingertip to press the centre of the cake to see if it is as firm and springy as the sides. Now since this is a chocolate lava cake, the centre will be very soft and wet, so do not be alarmed. Pricking the centre using a toothpick, and you will find that the toothpick will come out wet, but that is perfectly normal.

4. Note that cooking time may vary based on the capacity of your rice cooker. Mine has a 5.5 cup capacity.

I am submitting this to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012), hosted by none other than myself, Miss B of Everybody Eats Well in Flanders. :)

Aspiring Bakers #25 - Steaming Hot Cakes (Nov 2012)

[Updated on 1 December 2012]

The event "Aspiring Bakers #25 - Steaming Hot Cakes (Nov 2012)" has finally come to a beautiful end. Thanks to the enthusiastic participation of fellow bloggers who unreservedly shared with us their steamed cake recipes, we now have a repertoire of 50 steamed cake recipes!

I hope you have had as much fun as I did steaming the cakes, or admiring them. If you have yet to try steaming a cake, perhaps this would be a good starting point. Thank you once again for joining this event. Hope to see you gals at the next AB event hosted by me, stay tuned. :)

[End of update]

Dag iedereen,

That's the Dutch way of saying 'Hello everyone'.

Welcome to my humble blog! I will be hosting this month's Aspiring Bakers #25 - Steaming Hot Cakes (November 2012). Many thanks to Small Small Baker for giving me this opportunity to host this event.

Talking about steamed cakes, I am sure some of you, especially bakers from Asia, would have tried their hands at least once at steaming cakes in a steamer; be it a bamboo dim sum steamer, an electronic multi-tiered steamer or a metallic stacked steamer. Steaming cakes used to be the norm in Asia many years ago when the convection oven was still very expensive and considered a luxury item in the kitchen. Even up till today, there are still many households in Asia which do not own an oven. But nowadays things have changed, and many asian households make more cakes using an oven than using a steamer.

Cake steamed using a steamer

Besides steaming cakes in a steamer, have you ever tried steaming cakes in a ricecooker? Your ricecooker need not be one equipped with a built-in baking function. My little Toshiba doesn't have such a cake baking function, yet I have used it a few times to steam cakes successfully. You just need to fiddle around and experiment with the various functions of your ricecooker to get to know it better and then try steaming a cake using a tried-and-tested recipe.  Steaming cakes in a ricecooker is very easy, not to mention that ricecooker cakes taste as good or even better than oven-baked cakes. For a start, I will show you a simple recipe on how to bake steam a cake using a ricecooker.

Cake steamed using a ricecooker

The category of steamed cakes is not all-encompassing. For the purpose of the theme for this month's Aspiring Bakers, which is Steaming Hot Cakes, we only accept cakes which are steamed in a steamer, wok/pot or ricecooker. Cakes which are baked in a oven, including steam-baked cakes are strictly not accepted.

To summarise, we accept cakes of the following categories:
1) cakes steamed in steamers, woks or pots
2) cakes steamed in ricecookers
3) steamed muffins, cupcakes, brownies
4) steamed mini sponge cakes/puteri ayu
5) steamed huat kueh/fa gao/wah ko kueh
6) steamed egg cake/ji dan gao/kueh neng ko
7) steamed malay cake/ma la gao/apam
8) steamed honeycomb cake

We do not accept cakes which are
1) steam-baked in an oven, since this involves the use of an oven.

2) made in a microwave oven.

3) steamed baos or breads (this will be featured as a separate theme in the future).

4) kuehs even though they may have been steamed as we want to avoid too much overlap with a previously featured theme. Kuehs have already been featured under the Traditional Kueh theme in Oct 2011. Basically anything that has a kueh-like texture will not be accepted, for instance 9-layer kueh lapis, png kueh, ang ku kueh, tapioca kueh just to name a few. I know this maybe a bone of contention for some bloggers, since strictly speaking, huat kueh, ji dan gao, ma lai gao and honeycomb cakes are also considered kuehs, but let's draw the line here.

5) savoury chinese steamed kuehs such as pumpkin cake, carrot cake/chai tao kueh and yam cake (the same reasoning as given in point 4).

Who can join?
Everybody, whether you have a blog or not, just as long as you fulfill the requirements.

a) If you have a blog, which makes things easier, just submit using the inlinkz tool below by clicking on the "Add your link" icon.

b) For those who do not have a blog, just email your recipe with the title "Aspiring Bakers #25" and send to everybodyeatswell[at]gmail[dot]com in the following format:                     
Your name or nickname: 
Name of your bake:
URL or attachment of your photo (one photo for each entry):

(If you are attaching a photo in your email, pls limit the photo size to 500kb).

How to join?
Step 1
Steam any cake in the month of November 2012. You may submit more than 1 entry.

Step 2
Post it on your blog between 01 November 2012 to 30 November 2012.
Your post must include the recipe or link to the original recipe. If you are using a recipe from a book, please include the title and author of the book too.
Any entries that are posted outside the date range will not be accepted.
Any entries that do not include a recipe or link to the original recipe will not be accepted too.

Step 3
Please mention that you are submitting your post to Aspiring Bakers #25 - Steaming Hot Cakes (November 2012) hosted by Miss B of Everybody Eats Well in Flanders and provide a link back to this post HERE.
Entries will not be accepted if the above is not included. 

Step 4
- Click on "Add your link" icon below.
- Enter the URL of your blog post, the name of your steamed cake, and your email (will not be visible to the public).
- Insert an image of your dish.
- Done! Your entry will appear immediately.

So what are you still waiting for? Fai ti lah, mai tu liao...join us now!!!

Small Small Baker/Aspiring Bakers

If you wanna participate in the next Aspiring Bakers event, hop on to Aspiring Bakers #26 - Creative Christmas Motif Bakes hosted by Alan of TravellingFoodies.

If you are interested in the previous Aspiring Bakers event, hop on to Aspiring Bakers #24 - Jellies and Puddings hosted by MiMi Bakery House.

Sunday, October 14, 2012

RCC #1 - My Very First Ricecooker Cake - Marble Cake

Recently, I was toying with the idea of steaming a few cakes using my ricecooker since I am gonna be the host for next month's Aspiring Bakers (let me take the chance to advertise this event) and the theme is gonna be Steaming Hot Cakes. I thought it would be great to discard the conventional notion that a cake should be baked and explore steaming a cake using an unconventional method - the humble ricecooker.

My humble 4 year old Toshiba (RC10L-MI)

However, there are not many cake recipes on the web that teach you exactly how to steam a cake using a ricecooker. I manage to find a Toshiba ricecooker pdf manual that documents how exactly to bake steam a cake using the Cook, Rapid Cook or Congee setting in a Toshiba ricecooker. That is a godsend since my Toshiba does not have a Cake function like some of the more expensive, advanced models. I also found another recipe (which I have no idea where I found it from, certainly not from Toshiba) that only says "Press Cook and allow to bake for 50-60 min". Somehow this recipe attracted my attention and I decided to give it a try since it looked pretty straightforward and I thought the instructions should be applicable for all types of ricecookers, not just Toshiba. So it was this recipe which I used yesterday to steam my very first ricecooker cake - a Chocolate Swirl Butter Cake, better known in layman terms as a Marble Cake.

Here it is, my very first (toshiba) ricecooker cake. Just look at the resultant cake when it first came out of the ricecooker, doesn't it look like some volcano crater? Haha.

But when you turn it around, it looks very nice and curvy, a beautiful dome-shaped cake. Look at the crust, isn't it beautiful? The chocolate swirl should have been more spread-out instead of being concentrated in one area, that was my mistake, as I disregarded the instructions and did what I did previously for my oven-baked marble cake. :( Otherwise this would have been a beautiful ricecooker steamed chocolate swirl butter cake.

If you look carefully enough at the picture below, you will notice that the centre of the cake (actually the top of the cake since the cake was inverted) was a bit wet. I actually had an inkling of the problem when I first opened the ricecooker, I poked the surface using my finger and noticed that the cake was firm and springy to the touch at the sides but the centre seemed to be a bit soft. But I was hard-pressed for time yesterday, this cake was actually meant to be brought to somebody's house, and I was already late for the appointment. So I just took the cake out, turned it over, and cut it into half. Indeed, the cake was a bit wet and lava-like right in the middle, about the area of a 2-cm circle, but the rest of the cake was well-cooked. I was disappointed since I couldn't bring the cake along. But tastewise, the cake was very yummy. It was sweet, moist and buttery but not crumbly, and a bit chocolaty. Honestly, it tasted just like an oven-baked marble cake. You wouldn't have guessed that this was a cake steamed in a ricecooker. The crust was especially firm and crispy and the cake tastes even better the next day.

I was pondering and hesitating whether I should publish this post at all as it was not exactly a 100 percent successful cake (on a scale of 10, i would give it an 8 to 8.5), but I thought it might be interesting to those who are learning to make cakes using their ricecookers. Furthermore I think I should also document my experience so that I can learn from my mistakes, and I can share my experience online with others. Hopefully some readers (if there is anybody reading my blog at all) will be able to feedback and give me a pointer or two, on their own experiences and how to improve this ricecooker cake recipe further.

[Important : I hope you enjoy this cake as much as I do, and I would be happy if you could give credit where credit is due, and link back to this post if you do make this cake and share it on your blog or facebook. Remember plagiarism is not the best form of flattery.]

So here is the recipe of my very first ricecooker cake, a handwritten recipe adapted from Gourmet Haven (link unknown).

200g butter
200 190g sugar (still too sweet for me, would like to reduce to 175g in future)
3 eggs
1 egg yolk 
190g cake flour/plain flour
1/2 tsp baking powder
70g melted chocolate (melted in double boiler or in microwave on High for 1 min)

1. Cream butter and sugar together till light and fluffy.
2. Mix in 3 eggs and 1 egg yolk, one by one.
3. Fold in sifted flour and baking powder.
4. Fold in melted chocolate (mix a little to create a spiral effect).
5. Pour mixture into a greased rice pot.
6. Press "COOK" in the ricecooker and allow to cook for 50-60 minutes at least 60 minutes.
7. Cool the cake for a while, then flip the cake out onto a plate.

Important Notes
1. Remember to remove any remaining rice grains from the rice pot before pouring in the cake batter as you definitely don't want your cake to end up a rice cake. :)

2. Remember to grease the rice pot. No doubt the rice pot is non-stick, but you should still grease the pot slightly, no need to use too much oil/butter/baking spray as this is a butter cake which is high in fat content. It will slip out of the pot in a split second when you invert it. Use a plate to cover the top of the pot before you invert the cake. Do not use a knife to loosen the cake as you will risk damaging the non-stick surface of the rice pot.

3. Using my Toshiba RC10L-MI ricecooker, I pressed "COOK" until it beeps (9.02am->9.32am, 30 min), then I pressed "COOK" a second time until it beeps (9.32am->9.49am, 17 min), finally I pressed "RAPID COOK" until it beeps (9.49am->10.02am, 13 min), it took 60 min in total, just as expected. But the cake was still a bit wet in the middle, I should have pressed "COOK" or "RAPID COOK" again (a 4th time) when the cake was not well done in the middle after 60 min, but then I was rushing for time....

4. While the cake is steaming in the ricecooker, do not open and peep. Not until 60 minutes are over. Then you can open the ricecooker and check if it is cooked. First test with a toothpick by poking around, and then use your fingertip to press the centre of the cake to see if it is as firm as the sides. Usually the cake will be well-cooked and hence firm and springy to the touch at the sides. But if the centre of the cake is not well-cooked, it will be softer and denser than the sides. Flip the cake out into a plate and cut it into half. If the cake is not well-cooked in the centre, no worries, put the 2 halves back together, use a plate to flip it back into the ricecooker pot and press "COOK" and let it cook until it beeps. Then check using your finger again, be careful of your finger though :)

5. You know what, I was a smart-aleck. I took out half of the batter after step 3, and added the melted chocolate so that there was a portion of plain batter and another portion of chocolate batter. Then I tried to add alternating spoons of plain and chocolate batter, just like my oven-baked marble cake. But it didn't work very well for me, cos the batter was not fluid enough and I had difficulty achieving the spiral effect of a marble cake. On hind sight, I should have stuck to the original step (which I have written above) of just adding melted chocolate to the batter in step 4 and pour the whole batter into the ricecooker pot.

6. If you want something easier for a start, you can just leave out the chocolate and make a ricecooker butter cake using the same recipe. Cook for at least 1 hour. Easy peasy. :)

For more ricecooker cakes, do check out my other bakes :)
- RCC#2 - Chocolate Lava Cake
- RCC#3 - Matcha Green Tea Cake
- RCC#4 - Steamed Moist Banana Cake
- RCC#5 - Steamed Butter Cake
- RCC#6 - Moist Chocolate Cake
- RCC#7 - Japanese Castelle/Kasutera Cake

Finally, someone tried my 1st rice cooker cake, I shouldn't have dismissed this marble cake without giving it another chance, should have tried it again and cooked it longer, maybe 10 to 15 min more! 

On 7 Jan 2014,  I received an email from Alicia G who said "Hi Ms B, First of all, I would like to say thank you so much for sharing this recipe. I've tried it myself & taste real good & moist too. Btw, just to share with you the cake that I baked using your recipe with my Panasonic 5-cups rice cooker. P/S: Made a swirl but once flip over, it's gone." Thank you Alicia for your feedback, I am very very happy that you tried out my 1st rice cooker cake recipe, shows that this recipe is good but just needs more time to cook in my Toshiba! :)

On 2 May 2014, Cat from Malaysia emailed me a foto of her lovely rice cooker marble cake saying "I baked your recipe yesterday. Super soft cake n yummy! Thank you very much for sharing! Next round if I bake, I will reduce sugar (because for current recipe I've added more melted dark chocolate coins hence a tad too sweet) and use 3 eggs instead of plus 1 egg yolk because it tasted a bit 'egg-gy'. And my Panasonic rice cooker (without bake function) cooked it at around 43 minutes! Really yums! Thanks again for sharing!!! Please share more." Cat was using Panasonic SR-MPA18, 10cup capacity. Thank you Cat for your feedback!

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