5 Ingredient Chinese Steamed Cake (rice cooker edition!)
This is the rice cooker version of a Chinese staple dessert! So yummy and NOT TOO SWEET. :)
5 Ingredient Chinese Steamed Cake (rice cooker edition!)
This is the rice cooker version of a Chinese staple dessert! So yummy and NOT TOO SWEET. :)
Cooking Instructions
- 1
Gather all ingredients
- 2
Separate egg yolk and whites. Add yolks to sugar.
- 3
Beat sugar and egg yolks until light yellow and fluffy in texture.
- 4
Mix cake flour with baking powder. Add flour mixture to egg yolk mixture and fold in until mostly mixed.
- 5
Clean off beaters for electric mixer. Beat egg whites until stiff peaks form, about 3 minutes on medium high.
- 6
Add 1/3 of the egg whites into the egg yolk mixture and carefully fold, careful not to deflate the mixture.
- 7
Once mixed, add that to the egg white bowl, mixing until incorporated. Be careful not to overmix and deflate.
- 8
Spray optional nonstick spray to the inside of the rice cooker pot. Add the mixture to your rice cooker pot.
- 9
Cook on "cake" option of your rice cooker or for a total of 40 minutes. I ran the "white rice" feature twice on my specific rice cooker to solidified consistency.
- 10
Remove the cake once the program finishes. If you leave it inside for too long, you run the risk of the top becoming gummy from overcooking. Mild imperfections on the picture can be mitigated from nonstick spray.
- 11
Top with optional powdered sugar and fruit garnish and enjoy!
- 12
Enjoy while hot. :)
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