The happiest thing in life is to have your kiddies surround you as you open the lid of the rice cooker, the moment of truth awaits all of us every time, imagine the feeling of excitement and trepidation! But I had to be on high alert, because my kiddies were pretty fast, in fact my boy was about to use the rice cooker spoon to scoop up the cake just like how he always sees me scooping up rice, and my girl wanted to touch the cake with her little hand. :p
Now what should I call this, a Rice Cooker Zebra Cake or a Rice Cooker Marble Cake? In any case, this is what I would consider a successful rice cooker cake. In terms of taste and texture, it is much much better than my very first rice cooker marble cake, although the steps are slightly more complicated, but it is worth all the effort. It is of course a completely different recipe than the previous one. I am glad to know that butter cakes (or marble cakes for that matter) can indeed be made successfully in a rice cooker, and they taste as good as those baked in an oven. In fact I feel that they retain the moisture much better. Further more, butter cakes baked in oven usually have a very high chance of cracking on top, but not so if you make them in a rice cooker, they will never crack! This is certainly one advantage of baking in a rice cooker!
This time round, the base of my rice cooker cake didn't turn out to be as flawless as all my rice cooker cakes. It wasn't because I didn't unmould it properly. My rice cooker cakes don't need special skills to unmould. Well, read on and you will know.
I dunno how long I can keep making cakes in my little rice cooker, look at all the blemishes. I dun think it is a result of me making cakes in my rice cooker, I think it is just normal wear and tear, afterall it is already 5 years old. I can't remember when the first blemish appeared, but it just got bigger and bigger, and other blemishes quickly followed suit.
My friend told me that a rice cooker salesman once advised her not to rinse and wash rice in the rice cooker itself but in a separate bowl, so that there will be less friction and scratching on the non-stick coat. But it is too late for me. I just have to do whatever I can to preserve its current state until I have the opportunity to buy a new one in Singapore, which is probably another year away. Whatever it is, this rice cooker will always occupy a special place in my heart. Why? Because it was a present given by my mother 5 years ago, part of my dowry gift actually. It has always occupied prime real estate on my kitchen counter top, it has its moments of glory, it has seen better times than this, but it will never be forgotten even as it breathes its last breath. Oh, I am getting sentimental again. :(