Do you crave for a snack when you are blogging???

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Coffee Muffins

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Pineapple Cheesecakae

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Steam Chocolate Banana Pudding

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Apricot Banana Yogurt Cupcake Recipe

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Baked Chocolate Cheesecake ( low Cholesterol)

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Dark Easy Chocolate Cake

Bake Cherry Coconut Cake with Your Rice Cooker

That's right! Amazing isn't it? Baking a cake with your rice cooker is simple as ABC. Most of us would cook rice , porridge in a rice cooker but there are more things you can do with your rice cooker. Have you tried cooking sushi, hot desserts and steaming fish or chicken with your rice cooker? Absolutely DELICIOUS !!

I happened to stumbled upon a blog on how to make a butter cake with a rice cooker and decided to give a go with baking Cherry Coconut Cake  with my rice cooker. To my surprise, I don't have to keep checking on the status on the cake baking process. When the 50min time is up, I had a fluffy bouncing cake that is moist and tender. 

How to bake with a Rice Cooker

All you need to do is lightly grease the rice cooker pot ( the black pot ) with 1/2 teaspoon of butter. Not more than that, please. I did tried 1 teaspoon and my previous cake turned out very oily. Just spread out the butter around the black pot, both the sides and bottom surface. Next, get ready the cake batter as usual and pout it into the pot. Use the back of a stainless steel spoon to even the surface and sprinkle chopped walnuts or any nuts that you fancy on top of the cake batter.

Then, press "White Rice" for Panasonic Rice cooker or choose the 45-50min function of your rice cooker brand. Sit and watch the steam release into the air and smell the buttery cake fragrance from afar.  

Once the rice cooker lets off the "beep-beep" alarm that reminds you that the cake is baked, don't open the lid immediately. Let it "jump" to the keep warm mode. Wait for 10 minutes and off the rice cooker. 

Lift up the lid and allow the hot air released into the air. Use a pair of pot holders to life up the pot and transfer it to the dining table. Make sure that you have another pot holder cloth on the table first. Otherwise, you will have a burnt mark on the wooden table or scratches on the glass table.

How to remove cake from the Rice Cooker

Loose the cake by inserting a cake knife around the cake. I used the plastic cake knife that I had kept since my kid's last birthday cake from "Season". Place a wide, flat plate on top of the pot ( to cover the mouth) and flip the pot over so that the cake may fall off onto the plate. Lift up the upside down pot away from the plate and you can see the "backside" of the Cherry coconut Cake.

Use another plate to cover the "backside" and flip it over again. Now you can see the "face" of the Cheery Coconut Cake. Not that hard, isn't it? Cheers to all baking MAMA !!

Get Cherry Coconut Cake Recipe Here

RICH GINGER CAKE

Have you tried ginger cake before? Well, ginger cake does taste sweet and tangy with a soft inner texture. You could reduce the cinnamon to 1/2 teaspoon instead if you don't like the cinnamon smell. Brown sugar gives the cake a well blended chocolate color and it is suitable for weight watchers to low down the calories. Instead of using stem ginger, you can substitute them with orange peel or diced cherries for the toppings.

Gold syrup can be replace with maple syrup or honey. The icing makes the whole cake looks rather tempting though. Sorry for the blurry photo. My handphone camera pixels are too low...

Ingredients

225g SR flour

3 ts ground ginger

1 tsp ground cinnamon

1/2 tsp bicarbonate of soda

115g butter

115g light soft brown sugar

2 eggs

5 tsp gold syrup

5 tsp milk

Toppings

3 pieces stem ginger

115g icing sugar

4 tsp stem ginger syrup

Method:

1. Preheat oven to 160C.
2. Grease cake tin.
3. Sift flour, cinnamon and bicarbonate of soda in a bowl.
4. Rub in butter and then sugar.
5. In another bowl, whisk eggs, syrup and milk until well blended.
6. Pour into the batter and beat until smooth and glossy.
7. Pour into the cake tin.
8. Bake for 45min until well risen .
9. Leave in the tin for 30min and then overturn it to a wire rack to cool.
10. Cut stem ginger or cherries into quarters.
11. Arrange on top of the cake.

Method for making icing:

1. In a bowl, beat together the icing sugar, syrup and a little water to make a smooth icing.
2. Transfer icing into a grease proof paper or baking sheet.
3. Drizzle over top of cake into any patterns.
4. Leave it to set.
5. Cut into squares.
6. Best serve with tea or coffee

CHINESE STEAMED SPONGE CAKE

Steamed sponge cake is moist and not so spongy. Not bad for a change.

( Chinese Steam Sponge cake taken from Google images)

Ingredients

5 large eggs

200g castor sugar

1 tsp vanilla essence

Sift twice

200g plain flour

1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

Method

1. Grease side of round cake pan with butter.
2. line the base with non-stick baking sheet.
3. Bring water in a large steamer to boil over high heat.
4. Place eggs in a bowl of electric mixer and whisk for 3min until frothy.
5. Add sugar. Continue to beat until pale and fluffy.
6. Beat in vanilla essence.
7. Carefully, fold in sifted dry ingredients 1/3 at a time. Keep beating.
8. Pour mixture into pan.
9. Wipe the steamer cover and wrap a large tea towel to prevent water from the cover dripping into the sponge cake.
10. Steam over boiling water for 40min.

LEMON CRUNCH CAKE

LEMON CRUNCH CAKE

Lemon has been widely used in various purpose such as beauty, dishes, baking, odor remover and best for sore throat. I like the taste of this lemon cake because it has the mild lemon flavor, a bit crumbly, buttery taste. What I like best is the crispy brown top which is lightly browned. Crunchy is the word. Unfortunately, the topping is too sweet for me. The next time I bake this cake, I will reduce the granulate sugar to half and half of the juice lemon too.

Crumbly interior

INGREDIENT

115g butter

175g caster sugar

2 eggs

finely grated rind of 1 lemon

55ml milk

175g self-raising flour

TOPPING

juice of 1 lemon

115g granulate sugar

METHOD

1. Grease and line a cake tin.
2. In a bowl, beat together butter, sugar until light and fluffy.
3. Beat in eggs and stir in lemon rind.
4. Fold in self-raising flour, alternately pour in milk.
5. Turn mixture into a cake tin and level the surface.
6. Bake 30-45min at 180C or until well risen, golden color.
7. While the cake is baking, make topping.
8. Mix lemon juice with sugar.
9. When the cake bake, remove from the oven. Spoon topping over hot cake.
10. Leave in tin until completely cool.

FRUIT CAKE

FRUIT CAKE

Fruit cake is a must during Christmas season. Here is a simple recipe to share with you. Have a MERRY CHRISTMAS !!

INGREDIENTS

120g margarine / butter

170g sugar

340g dried fruit ( raisin, sultana, cherries, orange peel)

225ml water

1tsp baking soda

1/2 tsp mixed spice

2 eggs

120g plain flour

120g Self-raising flour

a pinch of salt

METHOD

1. Apply margarine / butter around the cake tin and the base
2. Mix margarine / butter, sugar, dried fruit, water, baking soda, mix spice in a sauce pan.
3. Heat over medium fire. Bring to boil and simmer for 1 min.
4. Pour into a bowl to cool.
5. Add in eggs one at a time.
6. Sieve both flour and salt into the creamy mixture. Mix well.
7. Pour into cake tin and level the surface well.
8. Bake for 1 and 1/4 hours at 180C.

TURKISH CINNAMON CAKE

TURKISH CINNAMON CAKE

Turkish Cinnamon cake is actually walnut raisin butter cake. I got this cake recipe from my Singapore aunt. However, it is a little crumbly when I cut the cake and dry. Maybe next time I would add in some milk. Overall, it is a nice cake to be share during teatime or Christmas.

INGREDIENTS

175g butter

100g sugar

1 tsp vanilla essence

4 eggs

175g self-raising flour

50g cornflour

1tsp baking powder

50g chopped cherries

50g chopped raisins

100g chopped walnut

1/2 tsp ground cinnamon

METHOD

1. Cream butter, sugar and vanilla essence until pale and light.
2. Stir in eggs, one at a time.
3. Sift in both flour, baking powder.
4. Mix in raisin, cherries and walnut. Mix well.
5. Greased cake tin. Pour in and level smooth the surface.
6. Bake in a pre-heated oven for 1 and half hour.

NESTUM FAMILY LEMON CAKE

LEMON CAKE

I noticed that many bloggers posted that Nestum Cake was easy but a little too sweet.

However, I don't think so. Firstly, it's greasy, wet and very,very SWEET. Might get diabetics you know.

This is my first attempt and I just added lemon rind and juice. To my dismay, it turned out unsatisfactory.

Maybe it's due to the lemon.

Eventhough I tried to bake this NESTUM CAKE according to the posted receipe at shw.mamafami.fotopages.com, it turned out wet inside, tasted too sweet, oily and many tiny holes. Though it is edible but too oily for everyone in my family.

Can anyone give some advice what went wrong?

Tiny holes on the surface

NESTUM LEMON CAKE

(taken from NESTUM CAKE receipe)

Ingredients

250g butter

250g castor sugar ( I reduced to 180g )

4eggs ( I had 3 eggs only)

Juice of 1 lemon

Lemon rind

200g SR Flour

50g Nestum Cereal

100ml Milk

Method

1. Prepare all ingredients. Sift flour.

2. Lemon rinds

3. Beat butter and sugar until fluffy

This is how it looks

4. Add eggs one at a time

5. Beat until creamy

6. Fold in sifted flour and lemon juice alternately

7. Add lemon rind and Nestum cereal

Mix well

8. Pour into greased cake tin

9. Bake 160C for 1 hour. Don't open oven during the 1st 30min bcoz cake will sink