
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! 👇