This afternoon, His Majesty (my 4 year old son) came home grouchy, sulking and complaining of hunger. He wanted to eat the piece of cake which his classmate gave him yesterday (apparently it was somebody's birthday), but I have already finished off the cake after discovering it in his lunchbox late last evening, when he has gone off to bed. So he cried and whined and refused to eat his lunch. I promised him I would bake him a cake right after lunch, if only he would eat his lunch. He did, and I had to keep my promise.
So I opted for something quick and easy, and with minimal wash-up. My easy peasy steamed banana cake immediately came to mind, I have done it twice in a steamer (once with a cake-mixer and once without), but this time round I wanted to try it out in the rice cooker to see how it works. I was thinking if it worked in the steamer, it should work in the rice cooker, but with different timing and setting of course, since there is only one "COOK" button you can press, and you can't just adjust the heat to low, medium or high unlike for a steamer.
So I tweaked the recipe a little, reduced the quantity of the ingredients to 3/4, so that it would be cooked within 1 hour. Somehow, my gut feelings told me that if I were to stick to the full recipe, it would take more than 1 hour and would end up three-quarter-cooked like my marble cake, hence it's safer to reduce to 3/4. And you bet, I am RIGHT! After one hour, here is my rice cooker cake #4, nice or not?
I am very happy with the result of my experiment. It shows that I now have a better understanding of how my rice cooker works with cakes. Using my marble cake as a "bad example" and my matcha green tea cake as a "good example", I came up with a rule of thumb : as long as I keep the amount of butter, sugar and flour and wet ingredients to a certain limit (as indicated by the good example - the matcha green tea cake), the cake batter will cook nicely within 1 hour in my Toshiba rice cooker. If however, the quantities of the dry and wet ingredients exceed that of my "bad example", it would probably end up as another "bad example". Here I am talking about my Toshiba RC10L-MI, a pretty small rice cooker WITHOUT a baking function and with max 5.5 cups white rice capacity.
So just a quick recap, the original steamed banana cake recipe which was previously steamed in a steamer at HIGH heat for 45 to 50 min, can be cooked/baked in a rice cooker for 1 hour if you use 3/4 of the recipe and the result is almost the same! Marvellous isn't it? What's more, this is a cake that doesn't require a cake-mixer, just a non-stick pot plus a wooden spoon or spatula will do! I am beginning to feel like a guru in rice cooker cake baking! :)
Let's get started, let me show you how to make a banana cake in a rice cooker, it's really easy! Here is my rice cooker banana cake recipe, adapted from my steamed moist banana cake recipe, reduced to 3/4 of the original quantity.
110g melted butter
200g banana (weight without skin)
160g plain flour
3/4 tsp baking powder
3/4 tsp baking soda
a pinch of salt, less than 1/8 tsp
1. Sift the flour, baking powder, baking soda and salt in a big bowl, set aside. Melt the butter and sugar in a non-stick pot and set aside to cool a while. Mash the bananas with a fork and set aside.
2. Add in beaten eggs to the melted cake batter from (1) and mix well using a manual whisk or spatula. (You can continue to use the same pot for mixing for the rest of the steps, without transfering to a mixing bowl.)
3. Add in mashed bananas, mix well using a spatula.
4. Finally fold in sifted flour mixture (over 3 times) using a spatula.
5. Pour the cake batter into the greased rice cooker bowl. Press "COOK" and allow it to cook for at least 1 hour. (In my case, I pressed "COOK" 3 times. Each time my rice cooker has finished cooking, it will beep and automatically switch to "KEEP WARM" mode, so I just have to press "CANCEL" and press "COOK" again. It took me 30 min + 17 min + 17 min = 1 hour 4 min in total. This is a cake that works in a rice cooker without the cake-baking function. Note that cooking time may vary based on the capacity of your rice cooker. Mine has a 5.5 cup capacity. )
6. Allow the cake to cool for a while, before turning out. (My cake flipped out easily in a split second even without using a knife to loosen the edges. And look at the crust, how I love the crust of a rice cooker cake!)
|Before pressing the "COOK" button|
|After 1 hour 4 minutes of cooking|
If you have tried my rice cooker banana cake recipe or any of my other rice cooker bakes, I would like to hear from you! I would like to know what kind of rice cooker you are using, and whether you made any adjustments to the method or timing. Please help me spread the love of rice cooker baking! =)
Update on 21 May 2013:
One of my readers, Irene N from Singapore, has emailed me photos of her banana cake steamed in her Midea pressure cooker with multi-cooking function but no baking function. It was her first time making a cake and first time steaming one in a pressure cooker. Thank you Irene for your positive feedback and the marvellous photos!
Update on 20 June 2013:
I received a lovely comment with photo attached from Charmine on 18 June 2013, who successfully cooked her banana cake within 50 minutes (pressed one time) in her Panasonic rice cooker. I have posted her comments below under the comments section. Here is the lovely photo of her rice cooker banana cake. Thank you Charmine!
On 29 Sep 2013, Amy T (so sweet of her) sent me these fotos of the rice cooker banana cake that she cooked in her Mistral 8-cup rice cooker. She said "Dear ms B, big thk u 2u for the amazing recipe. I followed exactly coz I never bake nor do any cooking. And it turn out so well. My family loves it too! Am so happy & sense of accomplishment. I din modify anything... followed ur recipe like a cookbook for dummies! Merely added abit of vanilla essence for fun. I cook from 7.50pm-8.35pm. Juz kept pressing cook button when it pops back to warm mode." Thank you Amy!
On 28 Oct 2013, Janet K emailed me a picture collage of her lovely banana walnut cake, and said "Hi Miss B, I followed your recipe and it turned out moist and yummy. My hubby gave me thumbs up for baking my first cake in my philip rice cooker. I added walnut in the cake n on top of the cake." Thank you Janet!
On 13 Nov 2013, Agnes T emailed me a picture of her lovely banana cake witha additional slices in between, along with this message "Hi, I did this today and it turns out well :) I add on additional slices of banana in between. Thanks for the nice recipe you have." Thank you Agnes!
On 27 Nov 2013, littlehevn sent me a picture of her lovely banana cake made in her Hanabishi rice cooker, with the message "I used one of those old-fashioned one push-lever rice cookers with a stainless (non-teflon) pot and glass lid. This proves that yummy baked goodness CAN be had, even without fuzzy logic rice cookers". She said "the result was INCREDIBLE...very fluffy, moist, super-rich and flavourful." Thank you for your kind comments, littlehevn!
On 3 Jan 2014, HS Ong sent me a lovely email with the following message "Hello Miss B, Your blog inspired me. I am so into baking RCC now. I got a Tefal RC from my hubby on Christmas. I followed your banana cake and the butter cake recipe. I wanna share a few photos for you to enjoy. Im going to follow more of your recipes soon. Thank you again." Here is a picture of her rice cooker banana cake. Thank you HS!