Fluffy Rice Cooker Yema Cake
Ingredients
| 75g | Cake flour |
| 1/4 tbsp | Baking powder |
| 1/4 tsp | Salt |
| 100g | Sugar |
| 4 pcs | Egg yolk |
| 55g | Canola oil |
| 55g | Water |
| 60g | Fresh milk |
| 4 pcs | Egg white |
| 1/2 tsp | Cream of tartar |
| 100g | Sugar |
For Yema:
| 2 pcs | Egg yolk |
| 1/2 tbsp | Cornstarch |
| 1/2 tsp | Vanilla |
| 95ml | Bravo Evaporated Milk |
| 150ml | Bravo Condensed Milk |
| 70ml | Cream |
| 15g | Flechard Butler |
| 100g | Prochiz Cheddar Cheese |
Procedure
Cake:
- Fill half of the rice cooker with water and set switch to "cook".
- Mix egg yolk and sugar until light and fluffy.
- Gradually add in oil, water and milk.
- Add in cake flour, baking powder and salt.
- Whip egg white and sugar until medium peak.
- Fold in meringue in egg yolk mixture.
- Pour in cake pan and cover with foil.
- Steam in the rice cooker for 20 mins, or until completely cooked.
Yema:
- Mix egg yolk and condensed milk in a bowl.
- In a pot over medium heat, cook corn starch, evaporated milk and cream until slightly thick.
- Once thick, gently pour it in into the egg yolk mixture while whisking.
- Transfer back to the pot and cook until it thickens further.
- Add in butter and vanilla.
You may watch the video demo here! 👇