Wednesday, March 6, 2013

Rice Cooker Cake #4 - Steamed Moist Banana Cake (again) !!!

This is my 4th rice cooker experiment to date. And I think I am getting better and better at "baking" cakes in my rice cooker. 

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.


[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.]

Ingredients
3 eggs
110g sugar
110g melted butter
200g very ripe bananas (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

Method

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

********************
[Update on 4 April 2014] For those who would like a bigger taller cake, I am listing the ingredients here for a slightly bigger cake for easier reference. This was for a 8 inch round cake pan to be steamed in a steamer at high heat for 45 to 50 min, but it can also be baked in the rice cooker. If this is still not big enough for your 10-cup rice cooker, pls feel free to multiple the 3-eggs version by 1.5x or 2x, baking time will be extended of course. Don't ask me how long, you have to observe and decide yourself!

Ingredients for 4 eggs version:
4 eggs
170g (3/4 cup) sugar
170g (3/4 cup) melted butter or vegetable oil (or mixture of butter and oil)
300g very ripe bananas (weighed without skin) *
250g (1 cup) plain flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
********************

Note on 14 Mar 2013:
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!



On 8 Mar 2014, I received an email from Yuuki, a young guy who lives in Japan. He said "I tried it for the first time and even though I don't know how to cook at all, your instructions were very simple to follow and I think my first attempt turned out pretty good! I had to press the cook button on my Zojirushi cooker three times with a five minute wait between each one, so it took around 80 minutes or so to bake all together and came out of the pot easily." Thank you Yuuki!


[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.  


Wanna check out our Rice Cooker Cake Challenge #2 Roundup?
http://everybodyeatswell.blogspot.be/2014/06/roundup-rice-cooker-cake-challenge-2.html

166 comments:

  1. Very clever! Looks delicious! Love how the outside browns slightly making it look more appetising than a traditionally "steamed" cake :)
    Hope Majesty I approved of cake? ;)

    ReplyDelete
    Replies
    1. Yes indeed, I love the crust of my rice cooker cakes! This is indeed very quick and easy and requires minimal cleaning up. I hate washing baking tins and cake-mixer hooks. =)

      His Majesty has approved!

      Delete
  2. Very well done... Loved it much...
    http://recipe-excavator.blogspot.com

    ReplyDelete
  3. Hi Miss B, thanks for sharing your recipe with us. It has been uploaded here http://munchministry.com/recipe/rice-cooker-cake-steamed-moist-banana-cake/. We have also shared it on our Facebook Page here https://www.facebook.com/NewMunchMinistry :)

    Best regards,
    Louisa
    Munch Ministry

    ReplyDelete
  4. Hi Miss B. Very creative turning a steamed cake into a rice cooker method. This is one of my favourite banana steamed cake recipes & glad that it works out for you.

    ReplyDelete
    Replies
    1. Hi Roz,
      Yes, it is indeed a very good recipe, thank you once again! You should try baking in a rice cooker ! :)

      Delete
  5. Thanks very much for posting this terrific recipe. It took around 2 hours in my rice cooker. Each time after cooking had finished I had to wait for the cooker to cool a little as it wouldn't restart and it doesn't have a cake mode. It was worth the wait though and I'd recommend this 100%.

    ReplyDelete
    Replies
    1. Hi,
      You didn't leave your name behind, so I dunno how to address you.
      Thank you very much for your feedback and I am glad this worked out nicely for you. Do try out my other rice cooker cake recipes :)

      Delete
    2. I never thought to bake in my rice cooker what a wonderful idea. I can't wait to try it. I love banana bread and this would be perfect to do when we are out in our camper. I could still bake.

      Delete
  6. I've had a rice cooker for YEARS and never, ever, thought about making a cake in it! Being an avid baker the idea really intrigued me, plus we just got a new rice cooker that has a "cake" feature! And having a few ripe bananas hanging around sealed the deal.

    First of all the rice cooker we have is the "Zojirushi NS-TSC18 10-Cup (Uncooked) Micom Rice Cooker and Warmer". I've actually made this cake twice, once according to the recipe instructions and then again using Pamela's Ultimate Baking and Pancake Mix-GLUTEN FREE. Both versions turned out wonderful but I did cut down to 6 TBLS (82grams) of butter for the 2nd cake as I thought the butter flavor was too strong in the first cake.

    As for the flour in the GF cake I did an equal exchange (160g wheat flour, 2nd cake 160g Pamela's Ultimate Baking and Pancake Mix) and it was perfect. However, this may not work for all GF flour blends. Oh, and 2 mashed bananas, I didn't worry about the weighing them.

    I love that I can make cake in the rice cooker, it uses less energy then the oven PLUS it won't heat up the house during the summer when I am in the mood for some cake! I'm going to go try the chocolate lava cake next! Thanks so much for this recipe, my whole family loves it!

    ReplyDelete
  7. Hi,

    Thank you for your positive feedback. :) May I know how much time it takes for your cake to cook using the bake function of your zojirushi rice cooker ? Like you, I like the fact that I can make cake in the rice cooker, although the options are pretty limited, and I have to go through a lot of trial and error before I can upload a recipe. I like the fact that i can do away with washing of sticky cake pans.:)

    Pls let me know how it goes with the choc lava cake, I really appreciate your feedback! =)

    ReplyDelete
    Replies
    1. it took 60 mins. to cook in our rice cooker :) and we just tried the chocolate cake last night, WONDERFUL!!! ours set completely (so no lava-like middle), but no complaints, it was SO GOOD. We did cut down on the butter (just like we did for the banana cake) and it was fine. It was super moist, almost like it has chocolate syrup in it! I definitely am sold on steaming cakes vs baking, they just come out tasting so good "as is", no frosting or extra additions needed to make it taste good! and we tried this with GF flour last night :)

      thank you SO MUCH for sharing your recipes, our family loves the taste and I love that it takes less fat/additions to turn out a moist and great tasting cake!

      Delete
    2. Hi choosingsimplicity,

      Thanks for your comments, makes me really happy to hear that you tried my chocolate lava cake and it turned out so well for you!

      Btw, I just made a rice cooker steamed butter cake yesterday, I think it's worth giving it a try!

      http://everybodyeatswell.blogspot.be/2013/06/rcc-5-rice-cooker-steamed-butter-cake.html

      Delete
    3. Hi Miss B,
      I am impressed to hear of baking cake in rice cooker. I have a very old rice cooker, about 30 years old. It has an aluminium pot inside and I cook rice 3 times a week in there. I have not updrade to the newer model as I do not like the non stick surface, not sure it is bad for you.

      Do you know how I can cook a cake in my old fashion rice cooker? Won't it get burnt as there is not much liquid in the cake batter?

      Also, I love to hear of low fat cake, as we all love to eat cake but we are also trying to lose weight and conscious of our weight ( try to stay at the right range).

      Delete
    4. Hi Amanda,

      First of all, there is no way of knowing whether it will work unless and until you try it out. There have been quite a few readers who have successfully attempted this cake using old-fashioned rice cookers just like yours, just scroll and read the comments. However I must qualify that the oldest rice cooker I have heard of that works so far is a 13-year old rice cooker belonging to Mary Morris (comment dated 25 Nov 2013).

      Secondly, there is definitely sufficient liquid in the cake batter for it to get cooked (don't think of just water, the cake batter can be just melted/creamed butter, eggs and milk). This recipe has proven to work for many people using a variety of rice cookers, of course you have to increase or decrease the batter accordingly based on the cup capacity of your cooker. Whether or not the cake gets burnt depends on (a) the technology of the rice cooker (i.e. material coating the pot and how the pot gets warmed up), (b) whether it is well-greased, (c) the amount of batter with respect to the pot size and (d) the amount of time taken to cook. Having said that, even if your rice cooker is the old-fashioned type, you may still be able to get it to work if you pay attention to a few details such as, if you grease it well, if you make sure the amount of batter is sufficient especially if you are using a 10-cup cooker, and if you adjust the timing based on your pot size.

      For old-fashioned rice cookers, it is imperative to grease the pot well, and let the rice cooker rest in between pressing "cook" button so that it will not get over-heated. To prevent getting burnt, in addition to greasing the sides of the pot, you may wish to line the base with a sheet of greased parchment paper as extra precaution. I have never tried lining with parchment paper because mine is non-stick and doesn't get burnt. You may also wish to flip the cake upside down once the cake batter has solidified to prevent getting burnt at the bottom.

      Thirdly, I don't see why a non-stick rice cooker pot is harmful for your health. Millions of asians are using the modern fuzzy logic microcomputer rice cookers without reporting any health issues. Just make sure you buy from a reputable brand, preferably from Japan or Korea.

      Low fat cakes can be achieved by substituting butter with vegetable oil or even cutting down the butter/oil, and using more yoghurt, but this will be at the expense of the resulting taste of course. :)

      I hope you try it out to see if it works, and do let me know how it goes. :)

      Delete
  8. Hi Miss B

    Thank you for this great sharing! I do not bake that often and is wondering if I can just cream the butter and sugar instead of melting them?

    ReplyDelete
    Replies
    1. Hi Missing Note,
      It's best to melt the butter instead of creaming it. Melting is easier than creaming, isn't it? If you cream the butter instead of melting it, I suspect the result won't be as soft and fluffy.

      Delete
    2. Thanks! Followed your recipe to the dot! Viola! My family was so happy with the result!

      My rice cooker only had the Rice cooking, Keep Warm and Porridge function. I had to press "Cook" three times an rest for about 10 mins between each restart. The entire process took about 50 mins.

      Thank you again!

      Delete
    3. Hi Missing Note,

      Congrats about your success and glad to hear that your family liked the cake! May I know what is your brand of rice cooker? So you took 50 min cooking time + 2 x 10 min resting time, total of 70 min from start to end?

      Delete
    4. So sorry for not replying sooner!

      I am using the REALLY old rice cooker. The first cooking time is about 8 mins before it goes to "keep warm". 2nd and 3rd cooking takes about 5 min each. After each cooking is a 10 min rest at "keep warm". If I have a shorter interval, the next cooking time will be shortened too! Not recommended to do so as it creates a burnt crust due to too much/ uneven heat.

      I have even tried the Simply Vegan Chocolate Cake found in Yummly. No bundt cake of course. Similar cooking time used.

      http://www.yummly.com/recipe/external/Simple-vegan-chocolate-cake-309113

      Delete
  9. LOVE your rice cooker banana cake you brought over to my place! Honestly speaking, it was like "seeing is believing". I thought the texture would be springy/ spongy but it was really soft. As I told you, both cakes you brought were gone on the day itself. Wished I had some leftovers, but ZILCH. Well, that means I have no choice but to start baking them... :-)

    My friends were stunned when I mentioned your banana cake was "baked" in a rice cooker ;-)

    ReplyDelete
    Replies
    1. Hi Nasifriet,
      Glad your family and friends like the cake. It is really quite a failure-proof rice cooker cake. I like it very much too, not just the taste but also the method of preparation. It is really fast and easy, no need to heat up rice cooker, and minimal washing up to do! Saves me a lot of time washing the dough hooks and mixing bowls. Plus the rice cooker is very predictable, it takes exactly the same amount of time to cook each time. :)

      Delete
  10. Succeeded in making this Banana Cake using my Midea Pressure Cooker with multi-cooking function but without any cake function.

    Adapted Miss B's steamed moist banana cake recipe without reducing any quantity as my cooker is kinda big.

    Was my 1st attempt in making a cake and I succeeded. Really like to thanks Miss B for her innovative ideas in making cakes using a RICE COOKER :D

    ReplyDelete
    Replies
    1. Hi Irene,
      Many thanks for your support! I have another new rice cooker cake for you to try, it's a butter cake. :)

      http://everybodyeatswell.blogspot.be/2013/06/rcc-5-rice-cooker-steamed-butter-cake.html

      Delete
    2. Did you put the cake batter directly into the pressure cooker, or did you put it into a cake pan? also, when baking the cake, did you leave the vent open, or was the cake baked under pressure?

      Thanks.

      Delete
    3. Hi Iris Pang,
      I didn't use a pressure cooker, I used a rice cooker. The batter was directly placed in the cooker pot, as seen in the picture, with the lid closed. With regards to pressure cooker, perhaps Irene can help to answer ?

      Delete
    4. So sorry for my late reply. I jus pour the batter right into the cooker pot, closed the lid and cook as per normal like cooking rice. No extra steps or anything else to take note of.
      But of cos diff cooker diff cooking time, like Miss B said if cooked once ain't enough, jus set the cooker to cook again :)

      Delete
  11. I received an email from Charmine on 18 June 2013 (Tues), and here are her comments:

    Hi.

    I had tried your rice cooker banana cake recipe today. The result was very good. The cake was moist and delicious. I used normal rice cooker, using white rice mode (pressed 1 time, about 50min). Below is the photo.

    Thanks for sharing this wonderful recipe. Hope you will create more rice cooker cake recipes:)

    Thanks and best regards,
    Charmine

    ReplyDelete
  12. Hi miss B,
    I just tried ur banana steam cake.marvellous attempt for delicious cake n cooking method. I only took 15 minutes for preparation n baking took 1 hour. Hope u wil publish more steam cake recipes. Well done...Keep it up :-)

    ReplyDelete
    Replies
    1. Hi Shamini,

      Thank you for your comments! I do have 2 or 3 rice cooker cakes coming up next week, so stay tuned. Meanwhile you can find more of my steamed cakes under the label "Cakes (Steamed)" and rice cooker cakes under the label "Baking with Rice Cooker".

      Have a nice weekend!

      Delete
  13. Hi Miss B , thanks for the recipe. It turned out very well on my first try. I am using toshiba RC-10MNFIS .

    ReplyDelete
    Replies
    1. Thank you for your feedback, Diana. Do check out my other rice cooker cake recipes. :)

      Delete
  14. Tried the recipe today. It was awesome and unbelievably easy! Will try the Chocolate Lava Cake next. Thank you for the recipe Miss B. Definitely a keeper.

    ReplyDelete
    Replies
    1. Hi Sherlyn,

      Thanks for your positive feedback! I would suggest that you try the steamed moist chocolate cake, since I have made that cake many many times and the result has always been very very good. Just like this banana cake, iIt also doesn't require cake mixer or oven.

      http://everybodyeatswell.blogspot.be/2012/11/steamed-moist-chocolate-cake-aspiring.html (steamed with steamer)

      http://everybodyeatswell.blogspot.be/2013/06/rcc-6-rice-cooker-moist-chocolate-cake.html (same recipe but cooked in rice cooker)

      Delete
  15. Hi Miss B, may I know how long should I beat the eggs?

    ReplyDelete
    Replies
    1. Oh, you should beat/whisk the eggs very briefly with a fork/egg whisk, say less than 30 sec, until the egg yolks and egg whites are well-mixed. Btw, pls leave your name if you wish me to answer a recipe question.

      Delete
  16. Hi Miss B, I followed your recipe and 'baked' my first cake using a very old rice cooker (National SR-ST18CN, 10 cups capacity), I simply selected the regular cook button which is about 50min. The cake turned out presentable & edible, my hubby was pleasantly surprised, hahaha. Thanks a lot for sharing this but my cake wasn't moist like what the others have posted, could it be due to insufficient butter since that is the only wet ingredient. Or maybe not enough bananas?

    Cheers

    ReplyDelete
    Replies
    1. Hi jeslyn,

      The amount of butter is sufficient, it is proportional to the rest of the ingredients. Did you weigh your banana? I think since your rice cooker is of 10 cup capacity, as compared to mine which is 5.5 cup capacity, it will take shorter time to cook. But you already said you only took 50 min instead of 1 h. So then it must be because of your rice cooker, which is of a very old model, and not of the latest technology.

      I can only advise you to increase all the ingredients proportionately, say by 20%, and check at 50 min and see how it goes, maybe it will not be so dry then.

      Delete
    2. Another way will be to steam using a steamer, then you can compare the results of the same recipe. This banana cake should be rich and moist.

      Delete
    3. perhaps you can try adding a small cup of liquid (milk,or oil) into ur batter.

      Delete
    4. No, you shouldn't add anything extra other than what is specified in the ingredients, the cake is moist enough with that amount of butter. See her comment below on Sep 2, 2013. She succeeded the 2nd time when she used bananas which were very ripe.

      Delete
  17. hi, miss b.
    i've tried this recipe and it's a wonder! it's so easy and cook less than 1 hour in my toshiba rice cooker (i hv to press cook only twice) thanks so much for sharing. sorry no pic.

    ReplyDelete
  18. Hi Miss B, just want to let u know I tried it again today and it's a SUCCESS, yippee! I didn't adjust the proportions & used the rice cooker as per my first try. The only deviation is I used bananas that are very very ripe, so maybe that makes the difference. Thanks a lot & be sure I will try the other recipes as well :)

    ReplyDelete
    Replies
    1. Ah, you are the one from a few days ago who used the old "National" rice cooker; COngratulations, so happy that it worked out for you this time!

      Delete
  19. Hi miss B.. thks for such an ez to do receipe. I tried n the cake came out moist n nice using my Toshiba rice cooker baking function. It only took me 35 mins. But the taste of e cake wasnt sweet Enough:( I wonder why .. should I use coarse sugar instead of fine sugar?

    Rdgs
    Sasa

    ReplyDelete
    Replies
    1. Hi Sasa,

      Are your bananas sweet enough and ripe enough? This cake does not require as much sugar , cos the sweetness should partly come from the bananas. Of cos, if you have a particularly sweet tooth, you are can add more sugar, though I am not sure if coarse sugar will be sweeter.

      Delete
  20. Hi Miss B,

    Thanks for the recipe. It was easy to make, and the cake was a beauty. Rice cooker used is the Hitachi HTC-RZXM18YBK, cake function. It took me 1 hr to bake. Thanks.

    ReplyDelete
    Replies
    1. Hi Cutie,
      Thanks for your feedback. I saw a foto of your rice cooker model online, is it black in colour? It looks so sleak and futuristic in design, beautiful!

      Delete
  21. hi

    may i ask if the baking soda is necessary? is using baking powder only okay?

    thanx!

    ReplyDelete
    Replies
    1. Hi, pls leave your name behind, I don't answer anonymous persons.

      Delete
  22. Hi Miss B,

    Thanks for your recipe.It was easy to make and the cake was so beautiful and soft.I use Tefal Series R-15B,cake function. It took about 50 min to bake it.Thanks. I will continue to bake based on ur rice cooker recipe.I love the banana steam cake.

    Regards,
    Vanessa

    ReplyDelete
    Replies
    1. Hi Vanessa,
      Thanks for your feedback, glad that you like it.

      Delete
  23. Hi Miss B..

    I've made it! It's so easy... I put in less sugar as i don't hv a sweet tooth. Btw, I'm using the old fashion rice cooker, elba (don't know what model), capacity of 10l.. So my cake is kinda flat.. But it still taste marvellicious!

    ReplyDelete
    Replies
    1. Hi Anne
      Thanks for your feedback!
      I note that readers who are using a 10 cup rice cooker always feedback that the cake is too flat. Well, this cake is meant for a smaller rice cooker (5.5 cups). I would encourage you to increase all the ingredients proportionately by for e.g. 30% to 50%, then the cake will definitely be higher. But the time taken will be longer too.

      Delete
  24. Hi Ms B, thanks for sharing. I have tried out your recipe with reduced sugar. It was great! :)
    http://home-cooked-ecstasy.blogspot.com/2013/11/banana-steamed-cakerice-cooker-version.html

    ReplyDelete
    Replies
    1. Hi Soo Sean,
      Thanks for your feedback and for linking back!

      Delete
  25. Has anyone used any of the ih pressure steam rice cookers? I just got a cuckoo and it cuts times way down on anything cooked in it. I did another type carmelized apples on bottom then a very basic cake recipe on top and cooked out in 25 min. I am going to try the banana next so was trying to find times and see most are near an hour and that could posaibly way over cook but not sure if open to check and not done it will ruin it make it collapse possibly? Mine has extreme heat mode that goes up the walls for crispy burnt rice and that could even make for a nice brown crispy outside to the cake. I guess most of this is trial and error as yet to find anyone with the higher end models doing this. I will post results. Mine is the cuckoo crp-hz0683f and so far a magnificent machine.

    ReplyDelete
    Replies
    1. Hi Joe,
      Dun worry, the cake will not collapse when you open to check, this is not a sponge cake. :) What is the capacity of your pressure cooker ? If it's 10 cup capacity, it will definitely take less than an hour, maybe 45 min or even less for a pressure cooker.

      Actually, another reader Irene (see her comments on 18 May) has tried it with her Midea pressure cooker. I think you would have to compare the quantity of ingredients or final amount of batter between this banana cake and your other 2 previous cakes to gauge the time required. Try checking it at 25 to 30min, then cook further if it's not ready. For me, the way to tell if the cake is ready without opening the cooker is when you can smell the aroma of the bananas! :)

      Good luck and I really hope to hear good news from you soon. :)

      Delete
    2. Hi Joe,
      If yours is indeed a 10 cup capacity, then you should try the 4-egg steamer version of this cake, which is the original recipe by the way.
      http://everybodyeatswell.blogspot.be/2013/01/steamed-banana-cake-no-oven-no-cake.html

      Delete
  26. How long would it take to steam a cake if I used a deep ceramic bowl placed into a pot of boiling water? Since it should be hotter than a rice cooker, would steaming times be cut in half?

    ReplyDelete
    Replies
    1. Hi xenzen,

      If you wanna try this banana cake using a steamer, use this recipe
      http://everybodyeatswell.blogspot.be/2012/11/steamed-moist-banana-cake-apam-pisang.html

      I would use either a 8-inch cake tin or a similar sized heat-proof Pyrex bowl. Dun have any experience steaming in a ceramic bowl. Moreover using a deep ceramic bowl means you have a smaller base area at the bottom and a taller height for the cake batter? That is not ideal for steaming cakes, which should have a broad surface area both at the base and at the top.

      Delete
    2. I see - I do have a round stainless steel pan that's been used to make radish cake, but that would mean it would have to be steamed in the wok. Thanks - I will look at that other recipe!

      Delete
  27. Hi.. thanks for sharing the recipe. I tried out last night. Mine is 10 cup toshiba with bake function. I didnt want my cake to be flat so I double up the ingredients and bake for 1 hour and 30 min. Turn out really really good.. will try butter cake next week. Please do share with us more recipe.. thanks again
    Warmest regards, cammy

    ReplyDelete
    Replies
    1. Hi cammy,
      Congrats and well done! 1.5 hours for double the quantity in a 10-cup cooker, that's not too long. :) Wish u success for the butter cake next week, don't forget to update! :)

      Delete
  28. My rice cooker has many functions. I noticed there is a "cake" function. Can I use that function or I can only use the normal "cook rice" function? Thanks :)

    ReplyDelete
    Replies
    1. Hi Chris,
      You can use both, pls refer to this faq.
      http://everybodyeatswell.blogspot.be/2013/11/faq-how-to-make-cakes-in-rice-cooker.html

      Delete
  29. Hi Miss B, your rice cooker cake looks great! planning to try this out tomorrow, can I know if its possible to substitute butter using olive oil? thanks! (:

    ReplyDelete
    Replies
    1. Hi fanny,
      Yes u can substitute butter with vegetable oil, but honestly butter will give a better flavour. But in general, dun use olive oil or peanut oil for making cakes, the flavour is too strong. U should use cooking oils with neutral flavours, such as corn oil or sunflower oil.

      Delete
  30. Hi Miss B, once again thanks for the recipe. Will give this a try using my rice cooker; same as yours :)

    ReplyDelete
    Replies
    1. Ivy, do try it, then u will know how wonderful ur rice cooker is!

      Delete
  31. Thanks fr d recipe..Tried fr breakfast .it is still in rice cooker..fingers crossed..

    ReplyDelete
  32. Miss B, thanks for the recipe. My rice cooker is a 13 year old, brand Khind, capacity 5.5. Cooks for 10 mins,switches to warm, then cooks and three mins later off to warm. Was doing this for about an hour and 10 mins. Even though it switches to warm, the cake is still cooking so I was not exactly standing near the rice cooker all the time. Threw in some dates and raisins. Turned out great. Gave the recipe to a few friends. All were amazed that a rice cooker could be used to make a cake. A friend who hates banana cake (only tasted store bought ones) whacks away when she comes over. Much thanks. Only sponge cakes can be cooked in a rice cooker? Christmas cakes not possible huh? Mary Morris, Malaysia

    ReplyDelete
    Replies
    1. Hi Mary,

      Congrats for your success! Well, I read that sponge cakes and chiffon cakes can be done, but I haven't experimented with christmas fruit cakes. I suppose that should be possible, just need to find a good recipe to fiddle with.

      But my rice cooker is dying soon due to old age, I have to shelf my experiments until I find a replacement. I don't want to aggravate its condition and send it to its grave any sooner :)

      Delete
    2. I just googled steamed fruit cake (kek kukus), most recipes require you to steam for 4 hours. I think this will break the rice cooker, haha! So far, there is only one from Kuali that seems reasonble in time, 2 hours in a steamer. Gonna put the Amy Beh recipe link here as to-do-list. :)

      Delete
  33. Hi,

    Am impressed with your creative baking method:) Would like to try it too.

    Can I know if i need to gease the rice cooker base before putting the batter? BTW, no mixer required, right? Just whisk OR spatula will do?

    Thanks.

    ReplyDelete
    Replies
    1. I wont answer anonymous questions, as a matter of principle. It's part of my comments policy, kindly state who you are.

      Delete
  34. Hi, Miss B!

    It's me, your e-mailer from the Philippines! :D Just want to say that I didn't get to try making your Butter cake recipe tonight... because my mom badgered me into making another Banana cake. So, there's a fresh batch currently cooking in my rice cooker.

    I'm someone who can attest that these cakes can be done even with old rice cookers (the ones that don't have microchips or Teflon coating). True, the result isn't exactly the same, but the 3 cakes I've made never had burn or scorch marks. You just have to be a little bit more patient and a bit more attentive to your particular rice cooker make and model, because different machines will produce different results.

    Thanks for your recipes! I'll get to try your other cakes... eventually! :D

    ReplyDelete
    Replies
    1. Yes, I remember you, the one with the hanabishi rice cooker. :)
      You should really try the moist chocolate cake and matcha green tea cake, strange but not many people seem to have tried these 2 cakes, they have been under-rated. Really thanks for your compliments, remember not to over work your rice cooker. :)

      Delete
  35. Hi!
    Im Evelyn and i really want to thank you for sharing this recipe!
    Its perfect! I have never successfully baked(or, steam) ANY cakes before and so glad this attempt is edible and is actually so delicious~ so moist!
    However, just for sharing. I used brown sugar since kitchen ran out of white sugar. And I added sprinkles of ground nutmeg and about 1 tspn of ground cinnamon to the dry ingredients to be sifted together. Figured it could help with the flavour, but i couldnt tell the difference with or without since this was just my first attempt. :)

    here's some picture:
    http://i43.tinypic.com/1549743.jpg
    http://i42.tinypic.com/2dhsisi.jpg

    P/S: Im using National rice cooker without non-stick coating (something really old) with only rice/porridge function. I was not allowed to press "cook" immediately when it auto-switch to "keep warm" and i had to wait for few minutes to press it again. I guess its programmed to prevent overheating and lengthen the cooker's lifespan.

    ReplyDelete
    Replies
    1. Hi Evelyn,

      Good to hear another success story from the owner of a traditional rice cooker without teflon coating and fuzzy logic! And thumbs up for your 1st successful bake!

      I am putting your picture links here so that they can be clicked and viewed by others. Thank you once again for your feedback!
      http://i43.tinypic.com/1549743.jpg
      http://i42.tinypic.com/2dhsisi.jpg

      Delete
  36. Ho ho ho had just steamed my 3rd RCC - Banana Walnut over the weekend.

    Used a cake mixer to whisk the eggs this time round and added walnut bits into the batter and some on top as well.

    Takes about 50mins this time round. Moist inside n crunchy walnuts bits on top. Both family n colleague are praising with thumbs up.

    Thanks again Miss B, shall await for you to upload my pix ;)

    ReplyDelete
    Replies
    1. Hey Irene,
      Thanks! I should ask u to help come up with new rice cooker cake recipes, hehe. But I didn't receive any picture attached with your email.

      Delete
    2. U gotta be kidding me... hahaha I can't create new recipes for sure...
      Will try to email you again w attachment

      Delete
    3. By any chance we can try doing a RCC Pineapple Upside Down? :P

      Delete
    4. It took me a while to find your comment amidst the 100 over comments, I expect it to be at the bottom :)

      Of course you can, be my guest and be the first to try it! Perhaps you can use this banana cake recipes as reference, replace the mashed bananas with pineapple. Line the pot with baking paper and grease it, then arrange pieces of pineapples sprinkled with cinnamon powder at the bottom, and pour the batter over it. That's just an idea, yet to try out.

      Delete
    5. Okie Dokie... hope I don't procrastinate too long and make it for the RCC Challenge #1 ;P

      Question: Lining the pot with baking paper = just the base or the whole of the inside which means base as well as the sides? Or can I don't line it? :P

      Shall update again when I succeeded :)

      Delete
    6. Line just the base and grease the sides of the pot as well as the baking paper (the side facing up). You need to line with baking paper if you are making an upside down cake, normally you don't have to.

      Delete
    7. Ok noted with thanks :)

      Delete
    8. I tried today with orange instead of banana, result was not good, too dense. I think you better don't use this recipe for pineapple upside down, seems that somehow it suits banana the best and not the rest of the fruits.

      Delete
    9. Ohhh... still thot of tryin it out this weekend.... went to Daiso to get some proper baking utensils too ...LOL
      Ever since following your blog, my 'baking barang barangs' are expanding extensively :P

      Delete
    10. I got my baking roll mat with red markings from daiso, very useful. Btw, I'm gonna try a caramelized banana cake and a carrot orange cake this weekend. I will send you the links if you are interested.

      Delete
  37. Hi Miss B, i used Toshiba Multicooker for this banana cake and it turned out to be not very successful? I used self rising flour instead and cooked for 60mins it turned out too moist and does not fully rised. Why?

    ReplyDelete
    Replies
    1. I don't answer anonymous persons as a matter of principle. Pls read my comments policy and leave a name behind if you wish an answer to your question.

      Delete
  38. Would it be possible to convert this recipe from g and ml to oz and cups? Thanks!
    Anne Phelps

    ReplyDelete
    Replies
    1. Hi Anne,
      The reason why I don't give measurements In cups is because I don't use US cup or metric cup measurements, but I actually use a weighing scale to weigh out all my ingredients. In fact, you will see on many weight calculation websites, 1 cup of plain flour can be 140 g (unsifted) or 115 g to 125 g (sifted). So if you ask me 160g plain flour is how many cups, I can't tell you, you would have to do the maths yourself. I don't convert for others, I'm sure this is something you can easily search on the web.
      However since the original recipe was given in cups, and i took 3/4 of the ingredients and made some slight changes. So you may like to refer to this link. http://homekreation-recipes.blogspot.be/2010/02/apam-pisang-ii.html

      Delete
  39. Looks amazing. I have a rice cooker, I should try baking cakes :)

    ReplyDelete
  40. Happy 2014 to everyone!

    I implore everybody who leaves a comment on this post (or any other posts on my blog) to please leave a name for me to address you, real or nick doesn't matter.

    I know I sometimes sound curt by saying that I will not respond to anonymous people but honestly do you like to reply to somebody who doesn't even wish to leave his or her name? It is as if I am talking to myself, and most of the time after you reply to such anonymous persons, they will just disappear and not bother to say a word of thanks. That is my pet peave.

    I am very willng to help if you have a question about my recipe(s), but please give a name to yourself, that is all I ask. Thank you.

    ReplyDelete
  41. Hi Miss B,

    Thanks for your great recipe! I cooked this banana cake in my Toshiba rice cooker and it turned out so nice and taste so good.

    I just got an oven and would like to try to bake it this round. Could I follow the same recipe as above (without mixer)?


    Thank you.
    Joanne

    ReplyDelete
    Replies
    1. Hi Joanne,
      I have only tried this cake in steamer and rice cooker, never tried baking it in oven before. If you want a good baked banana cake, try this recipe instead. :)
      http://everybodyeatswell.blogspot.be/2010/05/baking-frenzy-banana-walnut-cake.html

      Delete
    2. Thanks Miss B. Will try it out. ��
      Joanne

      Delete
  42. Hi Miss B,

    I've tried your banana cake recipe. And it turned out fantastic. A slightly burnt on the outside but still ultra yummilicious. :)
    I used some choco chips and choco sprinkles. So, the color is a bit darker. But still really good.
    I used very small rice cooker, since i live in a student dormitory. It's only cook&warm-4cups-capacity rice cooker. But i followed your recipe step-by-step and it turned out OKAY. I baked around 1hour 15 mins, because i thought it may consume more baking time than yours, but actually it may already fully baked in less than an hour due to the dark color. maybe next time i will try to bake it in less than 1h. and i will definitely try out your chocolate cake recipe with my lovely teeny-weeny rice cooker. yum yum.
    Thank you!! ^___^

    witha

    ReplyDelete
  43. Hi Help Needed. My first time baking a cake.

    I m using a toshiba rice cooker, have try baking a cake did like 4 attempts but the cake just do not look like a sponge cake. I use optima flour follow the instruction on the pack. The cake i cut half of it looks sponge but the other half looks like undercooked. I do not know where goes wrong.

    ReplyDelete
    Replies
    1. Hi MK,

      This is NOT a sponge cake, so it will never look like one. :)

      Did you follow my recipe exactly, given that this is your first time baking a cake ? You must have under-cooked the cake.

      You didn't provide much info other than the fact that you have Toshiba cooker. Pls provide me with other info before I can help.
      - Is your Toshiba a fuzzy logic cooker just like mine, or is it an old fashioned type?
      - What is the capacity in terms of cups? 5 cups, 10 cups?
      - How long did you cook it? Did you press the cook button or the bake/cake button?

      Delete
    2. You said you used Optima flour and followed the packaging on the pack? lf I'm not wrong, Optima is a sponge cake mix, which means you did not follow my banana cake recipe. Then it won't work of course. Not all cakes can be made using a rice cooker or a steamer. The packaging of the Optima sponge cake mix would have stated that you have to bake using an oven, not a rice cooker. Pls read my FAQ on how to make cakes using rice cooker before you proceed to make your first rice cooker cake,

      Delete
  44. Why is it that when I melt d butter n sugar, it hardens up? How shud d texxture of d melted sugar n butter be?

    ReplyDelete
    Replies
    1. It should be a yellowish liquid.
      Strange that it became hardened, did you let it cool down for too long? Was it 100% butter you were using? Try cutting the butter into smaller pieces, it would melt faster.

      Delete
  45. Ok, its in my hitachi rz-xmc10...
    Using the default 40minute bake time setting..
    Wish me luck;)
    I will post again when the 40 minutes are up (if additional time is needed etc)
    Thx for the recipe:)

    ReplyDelete
    Replies
    1. Ok, I wish you the best of luck! By the way, pls leave your name for easier identification.

      Delete
  46. Hey:)

    Ok turned out great!) 40 minutes wasnt enough,cooked it for 20 minutes more (total 60 minutes) but i think 50-55 minutes would be perfect with my cooker:)
    Thanks again:)
    Mr.A
    :)

    ReplyDelete
  47. Hi Miss B,
    My rice cooker is only 3 cups capacity, it's a old one lever rice cooker. Do I need to reduce the quantity of your recipe? I am so so keen to try it! But afraid my rice cooker may be too small. Can I use parchment paper on the base of rice cooker or greasing is sufficient ? My pot is old stainless steel material. Thank you for taking time to answer my queries. This will be my first cake if I try. - Ruth

    ReplyDelete
    Replies
    1. Hi Ruth,
      Using the same recipe shouldn't be a problem for a 3 cup rice cooker since a few readers have tried it with a smaller cooker, the timing maybe the same or a little longer. But if you really want to reduce the quantity, you can reduce to 2/3, that is with 2 eggs.
      Greasing the rice cooker is sufficient, I have never tried putting parchment paper at the base. Since yours is the old type of cooker, you need to make sure the cake doesn't get burnt, and the rice cooker needs to rest in between pressing the cook lever, otherwise it gets overheated. If the cake looks like it is getting a little burnt on the base but it is not yet cooked, turn it upside down and let it cook on the other side.
      Good luck !

      Delete
    2. Pls refer to comment by witha berlian on 7 Feb 2014, she was using a 4-cup.
      Btw, maybe using parchment paper may help in preventing it getting burnt, I'm not sure but you can try, but you still need to grease the sides even if using parchment paper at the base. Do update me when you are done :)

      Delete
  48. Ooops, I did it again...:P
    It was so good the first time;)
    Perfect cooking time with my hitachi rz-xmc10 = 50 minutes
    Thanks again for the recipe dear Miss B=)
    greetings,
    Mr.A
    =)

    ReplyDelete
    Replies
    1. Mr. A thanking Miss B, sounds so funny :) Thanks for your feedback.
      If you like, you can also try RCC #6 Moist Chocolate Cake and the rest of the cakes, and participate in my Rice Cooker Cake Challenge #1. :)

      Delete
  49. Here is the link to the latest "no oven, no cake-mixer" RCC recipe : RCC Challenge RCC #13 - Super Moist Chocolate Banana Cake (Rice Cooker, Steamer, Oven). Highly recommended even for 1st-time bakers, do try it out and share your fotos with me. :)

    ReplyDelete
  50. Hi, thanks for the recipe, this is my first time baking a cake using a rice cooker. I've doubled all the ingredients as I wanted a big cake and my rice cooker has a 10-cup capacity. The model is Panasonic SR-MM18N without bake function. I used the cycle for cooking rice which is 50 mins. Of course the cake wasn't fully done at the end of the cycle, let it cooked for another cycle and checked on the cake ever 10 mins or so. It was done after 25 min in the 2nd cycle. The total cooking time is 75 mins. The cake turned out beautifully, soft and moist. The only thing missing is the fabulous smell of the cake when it's baking in the oven.
    Cheers
    Linda.

    ReplyDelete
    Replies
    1. Hi Linda,
      Thank you for sharing your feedback with me. =)

      Delete
  51. Hi, I'm Ms A, a Singaporean living in Denmark. I only started to learn how to cook moving here 7 months ago; I bumped into your website last night and got really inspired by your blog that I had to try your recipe with my 4yo daughter today. The husband and daughter were really excited and happy with the results - thank you so much! However, I felt that my cake was too dense and close to hard - with a "kueh" consistency; full disclosure - I did not add baking soda (the supermarket didn't stock it!). Would that be the cause? Appreciate your thoughts on this - really hope to improve so I can dare try your other rice cooker cake recipes. Thanks so much!

    ReplyDelete
    Replies
    1. Hi Ms A,
      Yes, baking soda is important for this cake. You would have to increase the baking powder in the absence of baking soda, otherwise the cake will be too dense. It will be bogged down by the weight of the bananas and the liquids. I have a few suggestions for you if you cannot get baking soda:

      a) increase the baking powder to 1.5 tsp for the 3-egg version
      b) use cake flour or low-protein flour instead of plain flour to lighten up the cake and sift the flour mixture a few times. (1 cup or 120g cake flour = 3/4 cup (100 g) plain flour plus 2 tbsp (20 g) packed cornstarch/corn flour). And instead of stirring, fold in the flour quickly to incorporate air, be careful not to stir too much in order not to deflate.
      c) reduce the bananas from 200g to 175g, although that would affect the banana flavour.

      You should check out the chinese supermarkets in the chinatown there, I am sure they would sell baking soda in a big box. I wish you luck in your next attempt, hope to hear from you soon. :)

      Delete
    2. Awesome, thanks so much Miss B - yikes, I think I might have stirred and not folded in the flour actually! - and I'm so gonna hunt down that baking soda now. (I can't even get corn starch easily here) - Can't wait to try your other rice cooker baking recipes!

      Delete
    3. I got my cornstarch from Chinatown too, the local supermarts here dun carry it.

      Delete
  52. My banana cake turned out really well. Thank you very much for the recipe.

    ReplyDelete
  53. My banana turns out burnt below center still uncooked.. But i use about 1.5 hrs n my rice cooker turns warm in 15 mins after first press n for next 10 times every 2-3 mins n interval of 5 mins before i press again.. M usin philip cooker.. N can i also check how u melt butter in sugar? I use sunflower oil.. So sad the cake did not went well..

    ReplyDelete
    Replies
    1. Sorry to hear about your experience with this cake, I guess maybe your rice cooker is not suitable for baking cakes. I melt butter and sugar directly in a pot, as stated in the recipe.

      Delete
    2. hi but when I use sunflower oil the sugar doesn't melt in it jus become hard n lump together.. u mean when u melt the butter n sugar it jus dissolve in??

      maybe I should try with butter n not sunflower oil again.. u uses low fire right? slowly melt in or high..

      cos I can't accept my philip rice cooker can't bake.. m Goin to try again.. *sob*

      Delete
    3. Hi Pumpkin Dolly,
      You can melt it over medium heat, and you have to stir while heating, until it is fully dissolved.I am surprised you can't melt sugar with sunflower oil. I know that if you melt butter with sugar and let the mixture cool down, it does turn a little hard if left for too long. Then you have to stir again to dissolve all the lumps or warm it up a littlle.
      What kind of rice cooker is your Philips ? The old-fashioned 1-button type? Have you read my FAQ? My friend was able to make a banana cake using her 19-year-old National rice cooker, she double-lined it with alum foil and baking paper...You don't have to press "Cook" all the time, you can let the cake cook under "Keep Warm" mode.

      Delete
    4. Hi ms b.. My cooker is pretty new model can cook rice or congee.. I think my problem could be the sugar.. Maybe i will try with butter first n if sucessful then try wit sunflower oil again.. Cos i add both same time.. So could be the oil is not hot enough to melt the sugar.. Will update u again..

      Delete
    5. Hi ms b second attempt of the banana cake turns out successful.. So happy.. But its still abit wet at the center n i cant cook longer cos outer is already abit burnt.. Do increasing flour by 10 -20g helps?

      Delete
    6. Hi pumpkin dolly,
      Glad to hear that it is successful ! I would suggest you line your rice cooker with a layer of aluminium foil and on top of that, another layer of parchment paper, so that the cake will not get burnt. I do not know how long you cook it this time, but with the preventive measure I mentioned, you should be able to cook longer without getting burnt. If not, switch to keep warm mode or just switch off the cooker and just let the cake cook in the remaining heat.

      Delete
    7. Follow the method in this link (my friend's blog) but using my recipe. You should be able to get it to work.
      http://nasifriet.wordpress.com/2014/04/22/low-fat-rice-cooker-banana-cake-my-2nd-attempt/

      Delete
    8. tks ms b I will try again.. oh my second attempt I cook for shorter time i start at 2.50pm n end 3.50pm n as usual my cooker turn to keep warm after every 4 to 5 mins.. but tis time i let it keep warm for longer time.. I won't give up n tks for the helpful tips! will try again for the third time!

      Delete
    9. Pumpkin Dolly,
      Thumbs up for your attitude and effort, but be careful not to burn your rice cooker. Yesterday someone just commented on my rc butter cake post that her rc was damaged after cooking for just 20 min, gosh !

      Delete
  54. Hi my name is jane
    Thanks for sharing your banana cake recipe
    .since i dont have oven and mixer...this recipe is very suitable for me.. I tried to make is yeaterday..and i use a midea brand with a cake mode. Actually the procces only about 45 mnts if using the cake mode,but i follow your step to bake around 1 hour...so i press cook button..and add more 15 mnts
    This also success..but my hubby said the skin is too dry..next time maybe i wont add extra cooking time..
    Thanks miss B

    ReplyDelete
    Replies
    1. Hi Jane,
      Thanks for trying the cake and thanks for your feedback. If you use "Cake" mode, it is usually faster and hotter than the "Cook" mode for most rice cookers. Since you know which mode to press and how much time required, just stick to it for those of my cakes which require 1 hour cooking time.

      Delete
  55. Hi Ms B,

    Thank you so much for this recipe. My banana cake turned out great even though I used a cheapskate $38 toyomi rice cooker with only cook and warm function. It only has a 4 cups capacity but it could handle e amount. I saw that some comments said that e rice cooker will switch to e warm function after 10 minutes and they couldn't press 'cook' again. Actually mine also did but I just left it at 'warm' for about another 10 minutes and press 'cook' again. I suspect because the heating element is not sophiscated enough and it goes to warm to prevent overheating. So instead of 1 hour plus, I took about 2-2.5 hours to bake the cake. It turned out awesome. Do note my cake turned out browner because I used frozen very ripe bananas. Here's the link to the photo of my cake. Thanks a lot once again for your wonderful generosity in sharing your recipes so detailedly :) http://instagram.com/p/qTA197pavi/

    ReplyDelete
    Replies
    1. Hi Rebecca
      Thanks for trying this cake, and thanks for your cake foto. I am reposting your foto here with clickable link. http://instagram.com/p/qTA197pavi/

      Btw, in case you find your cake over-cooked and too dry, pls note that you don't necessarily have to cook for 1 full hour in total. The "keep warm" time can also be considered as cooking time, as the rice cooker still emits heat during "keep warm". You can check your cake by pressing the centre to see if it is firm and not wobbly, then use a toothpick to prick.

      Delete
    2. Hi Miss B,

      Thanks for your advice! Actually after 1 hour, it was still slushy with e toothpick test! I was sooo afraid it was going to fail. I think because my rice cooker so small and not of a good brand, the power is weaker :p jus to let the other readers know, I left it on warm mode for the last half an hour :))) thanks again Miss B!

      Delete
  56. Hi Miss B, can I use this recipe to make a banana chocolate cake like those we eat from Secret Recipe? I would like to make the cake which I can eat banana slice and chocolate chip.

    ReplyDelete
    Replies
    1. Hi Iva,
      I have not tasted the banana chocolate cake from Secret Recipe, but I do have a very easy banana chocolate cake that you can try at this link
      http://everybodyeatswell.blogspot.be/2014/04/rcc-challengercc-13-super-moist.html.

      Delete
  57. Hi Ms B

    It is possible to make this steam cake without adding any sugar? Thk you

    Regards
    Cynthia

    ReplyDelete
    Replies
    1. Hi Cynthia,
      You can reduce the sugar but I haven't tried leaving out the sugar completely. Dun think it will taste good...

      Delete
  58. Hi Miss B,

    I m Cathy Cho. My banana cake turned out burned at the below. I m using a 10cups tefal rice cooker and the 4eggs receipe. But my boy accidently add in 6 eggs . It took 40 mins to cook using the cake function.

    Nevertheless, the cake is edible n moist. Thanks for sharing the recipe..

    ReplyDelete
    Replies
    1. Hi Cathy,
      Try using a steamer or wok to steam if your rice cooker is not suitable. The link for the steamer version is also in this post.

      Delete
  59. Hi, cake taste good! But one thing ugly on top cos of the "potholes":( Why is it so and how to prevent this look? Thanks.

    ReplyDelete
    Replies
    1. Jane, that is a feature of most rice cooker cakes (except for rc chiffon cakes), nothing you or I can do about it.

      Delete
  60. Hi Miss B,

    I cooked your RC #4 must banana cake and the result again is very good. Moist like the Chocolate Cake cooked in RC which I shared with you the other day. This is the 2nd RC recipe from your website and result is as good as the 1st one.

    Total time cooked between cook and warm mode is 1 hr 10 mins. I pressed Cook for 4 times with interval abt 15-20 mins. I am using khind 1.8 liter/10 cup basic rice cooker with bake function. My cake base have a soft brown crust. It didn't burn ( lucky) hehe :p maybe I lengthen the intervals between the cooking time.

    I am sharing the pictures to you thru your email.

    Thanks again for such simple and yummy recipe. Whole family loves them.

    Audrey

    ReplyDelete
    Replies
    1. Hi Audrey,
      I must thank you once again for sharing your cake fotos, I have already shared them on my fb page. Your Khind rice cooker with basic function seems to do a pretty good job in baking, I have seen a few people using it to make rice cooker cakes. :)

      Delete
  61. Hi, I made the cake in my 3 cup rice cooker with only warm and cook option, would not stay on cook so just left to see what would happen on warm and the cake turned out great, I did reduce ingredients by a 1/3 being a small cooker. Living in Yap, Micronesia, there is a plentiful supply of bananas so now I have another option of using them up. Thanks Marie, kiwi living in the islands

    ReplyDelete
    Replies
    1. Hi Marie,
      Thanks for trying the cake and sharing your feedback with me. I must go look up the place you live, I have no idea where that is, it must be a beautiful tropical island. You can try the chocolate banana cake RCC #13, it's another way of using up bananas too! Btw, may I ask what kind of rice cooker are you using ?

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    2. I have an Aroma Rice cooker, an expensive cooker bought on Amazon, I have just made my third cake this week

      Delete
  62. Hi, first time going to make this. How long should I mix the batter and egg? Gently mix? only 1 direction? I don't have a mixer so will be using a spatula.

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    Replies
    1. Hi Jess,
      Just mix until it's well-combined, I dun use a mixer for this cake either, i used a spatula or whisk. It doesn't matter how you mix the eggs with the batter, whether it's one direction or not. You only have to be careful when you fold in the flour, because if you over-mix, it can cause batter to deflate and gluten to form. This is a very easy cake.

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  63. Hi Miss B, I'm a first time baker and surprisingly i made this cake successfully. Thanks for the great recipe. Would be great if you can advice how to improve the skin as it's a bit dry? I use the panasonic rice cooker with bake function. Another thing is, i cant really melt the butter and sugar at the first step, may i know is this normal? Thank you.

    Regards,
    Cheryl

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    Replies
    1. Hi Cheryl,
      I think your cake was perhaps a little over-baked. Which model of the Panasonic rice cooker are you using, bcos 2 readers have feedback to me that the SR-DF181 doesn't do a good job in baking cakes especially the moist chocolate cake. Hope you are not using that particular model. Maybe next time, you should cut short the cooking time, press cancel a little earlier.
      Regarding the melting of butter with sugar, were you not able to melt at all or did the melted mixture harden after cooling? What I have experienced is that, if you allow the butter/sugar mixture to cool for too long, the mixture will solidify again. So you need to warm it up a little on the stove to get it to become liquid again.

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    2. Hi Miss B,

      So sorry for the late reply as i have no internet access for weeks. I am using Panasonic SR-TMA18P. For butter and sugar mixture, i found the sugar never melt at all throughout the process despite heating for almost 10mins. Not sure what's the problem.

      I tried again to make a Matcha green tea cake last night using your recipe RCC#3. However, i found the batter is very think and the cake turned out dry and hard. May i have an advice from you for this problem? Thanks a lot.

      Regards,
      Cheryl

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    3. Hi Cheryl,
      Not sure why your sugar won't melt, may I know what kind of sugar you used? Did you increase the heat and stir it with the butter? Usually the melted butter and sugar mixture would turn hard after melting, but I have never heard of a case whereby the sugar will not melt at all. Maybe changing the type of sugar used would help?
      As for the green tea cake, if you find the batter too thick, you may wish to add a little milk or half to one egg (if your eggs are not big enough) or reduce the flour by a little. If the cake turns out dry, that just means there is not enough moisture in the cake or too much flour. Over-mixing the batter too much will also cause the gluten to form and hence result in a gummy cake that taste like kueh.

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    4. Hi Cheryl
      Could it be that you are not using an electronic weighing scale, just pondering...

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    5. Hi Miss B,

      Thanks for your reply. I'm using the normal caster sugar bought from local supermarket. I did increased the heat but it just didn't melt. Perhaps i can try with another brand next time. Ya i do not have an electronic weighing scale, am using the old fashion scale. So i must get an electronic ones?

      Regards,
      Cheryl

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    6. Hi Cheryl,
      Your problems with this cake could be due to inaccurate measurement of ingredients. If you wanna take up baking as a hobby, I strongly suggest that you get an electronic weighing scale for baking. :)

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  64. Miss B.
    Thanks for the recipe, I tried your recipe and came out tasty. Not very nice looking and a bit too greasy. I am visiting my parents and they don't have any scale, So I sort of just eye balling the ingredients and I guessed I didn't get the measurement correctly.
    May I post your recipe on my blog and put a link to yours?

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  65. Hi, may I know d beaten eggs is it jz beat n miIx or ned to beat til fluffy n pale?TQ

    ReplyDelete

Hi,
Thank you for dropping by my blog and taking the time to comment. All feedback and comments are greatly appreciated. Please leave your name (real or nick) if you would like me to answer a recipe question, otherwise all. anonymous questions and comments will be strictly ignored. Anonymity is one of my pet peeves. And any spam or links to adverts will be deleted. Thank you and have a nice day!

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