Rice Cooker Squid Savoury Cake. Baking in my rice cooker has allow me to make cakes, bread and other easy rice cooker cake recipes that I love eating. If you want to know how to bake in an electric rice cooker? Or how to make cakes without an oven?
Ingredients are very simple and you may already have at home.
I got this Panasonic rice cooker for Christmas.
There is a five cup version of the same rice cooker and I feel kind of silly having the ten cup version I'd probably serve the porridge with tofu and vegetables, but bonus points if it's also tasty enough to eat on it's own in a pinch.
You can cook Rice Cooker Squid Savoury Cake using 15 ingredients and 5 steps. Here is how you cook that.
Ingredients of Rice Cooker Squid Savoury Cake
- Prepare 150 g of Squid Tube OR Rings *cut into small pieces.
- You need of *Note: Squid can be replaced with Octopus, Shrimps or Prawns.
- It's 4 of Eggs.
- You need 1 tablespoon of Oil.
- It's 1 cup of finely chopped Spring Onions OR Cabbage.
- Prepare 1/4 teaspoon of Dashi Powder.
- You need 1/2 cup of Self-Raising Flour.
- Prepare 1/4 teaspoon of White Pepper.
- Prepare 2 tablespoons of Benishoga (Red Pickled Ginger).
- Prepare 1/4 teaspoon of Salt * add extra 1/4 teaspoon if you serve without the sauce.
- Prepare of <Toppings>.
- Prepare of ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce.
- You need of Aonori (Dried Green Laver Flakes).
- Prepare of Katsuobushi (Bonito Flakes).
- It's of Japanese Mayonnaise.
While I prefer savoury, I also. Beef brisket, carrot, eggs, garlic, green bell pepper, ground black pepper, honey, mushrooms, onion, pine nuts, red bell pepper, rice cake, rice syrup, salt, sesame oil, sesame seeds, soy sauce, sugar, vegetable oil. To remove the cake put flat plate on the top the rice cooker bowl and invert bowl in a smooth motion. Sprinkle with powdered sugar or top with your favourite.
Rice Cooker Squid Savoury Cake instructions
- Line the base of rice cooker’s inner pot with baking paper. *Note: The cake can be cooked using a frying pan in the way you cook pancakes, OR baked in the oven..
- Place all ingredients except for Benishoga (Red Pickled Ginger) in a large heat-proof bowl, mix to combine well. Add Benishoga (Red Pickled Ginger) and lightly mix..
- Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting..
- Turn out on a plate, and carefully peel away baking paper. Serve hot with/without your favourite toppings. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook..
- Oven Baking: Pour the mixture into a buttered baking dish, and bake in the oven at 200℃ for 30 to 40 minutes or until cooked. It would be quicker if you use Muffin Pan..
This rice cooker cake proves that baking doesn't have to be so complicated. The cake is topped with savory topping and killer sauce. But let me tell you, the steamed rice cakes do not require much ingredients. Gently fold egg whites into pancake mixture in three parts and stir until fully incorporated. Grease rice cooker bowl with melted butter and add cheese cake mixture.