Rice Cooker Honey Cake

...partially steamed in rice cooker, the cake turned out to be really moist and soft...
Would you believe me if I told you that this cake is made from rice cooker? Yes, it is! My hubby was so surprised that a rice cooker could bake such a nice cake. I, myself, I knew a rice cooker could bake cake but I thought it wouldn't be as good as those baked ones from the oven. But it turned out to be just as good, if not better! Because it was partially steamed in the rice cooker, the cake turned out to be really moist and soft. The texture is fine like cheesecake except that it has a subtle taste of honey which lingers in your mouth for quite some time after eating. If you love honey, you are going to love this cake!

Remember to coat the rice cooker bowl generously with butter. If your rice cooker bowl is still in good condition with no scratches, your cake will turn out to be beautiful with nice smooth shinny skin.

Hope you'll enjoy my recipe!

Prep Time  : 20 mins
Cook Time : 40 mins
Total Time : 1 hour
Makes       : One 8" cake

5 eggs
120g cake flour
1/2 tsp baking powder
100g sugar
1/2 tsp vanilla extract
2 Tbsp honey
2 Tbsp milk
2 TTbsp vegetable oil
Butter for coating

You will need a rice cooker bowl (approx. 8"), coat bottom and sides generously with butter.

1. Sift baking powder and cake flour into a bowl. Set aside until needed.

2. Separate the egg whites from the yolk. Using a stand mixer or hand mixer, beat egg whites until frothy. Then gradually add in sugar and beat until stiff peak. Add in the egg yolks, one at a time and beat until fully incorporated.

3. Off the mixer, add in vanilla extract, honey, milk and vegetable oil. Continue beating the batter until everything fully combined. Add in the previously sifted cake flour and baking powder, one tablespoon at a time, and beat until well mixed.

4. Pour batter into the rice cooker bowl and drop the bowl from a height on the kitchen countertop to release large air bubbles. Do it a few times.

5. Cook batter for 35-40 minutes, or until skewer inserted came out clean.

6. To Unmould: When done, let it rest in the rice cooker bowl for a few minutes. The cake would slightly shrink, making it to detach itself from all sides. If some parts are still sticking, gently tilt the cake to the opposite side so that the weight of the cake would pull itself away from the sides. After that, you may turn the rice cooker bowl upside down, with a wire rack to catch it at the bottom. Leave to cool before slicing the cake.

● I am using a 5.5cup (uncooked) rice cooker. The base of the rice cooker bowl is approx. 8".

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

First Commenter...(+/-)

Appetizing Orange Chicken

This sweet, tangy and savory Orange Chicken is the new craze in my family. We could eat a whole bowl of rice just with this dish. Even my children were quick to finish up their rice, thanks to this Orange Chicken. It's really appetizing and the more you eat, the more you want it!

Prep Time  : 25 mins
Cook Time : 40 mins
Total Time : 1 hour 5 mins
Serves       : 2 - 3 pax

500g chicken breast, cubed
1 clove garlic, minced
1 tsp grated ginger
1/2 cup tapioca starch
1 Tbsp rice flour
1/2 tsp baking powder

1 tsp salt
1/8 tsp white pepper
1 egg, lightly beaten

Sauce (Combined in a small bowl)
1 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp sugar
1/2 Tbsp white vinegar
100ml orange juice
50ml water
1 tsp orange zest

Thickening (Combined)
1 tsp tapioca starch
1 Tbsp water

1 thinly slice orange
1/2 tsp orange zest
Chopped spring onions

1. In a bowl, combine salt, white pepper, egg and chicken cubes, and mix well. Let sit for 10 - 15 minutes.

2. In another bowl, combine tapioca starch, rice flour and baking powder. Coat each chicken cubes in the flour mixture and place them in a layer on a large plate. Do not stack them on top of each others. Allow 5 minutes for the chicken cubes to rest before deep frying them. Deep fried till golden brown. Dish up and set aside.

3. Heat 2 tablespoons of oil in a wok, sauté garlic and ginger till fragrant. Add in the sauce mixture and bring to a boil. Thicken the sauce with tapioca starch slurry. Add in the previously deep fried chicken cubes and stir to coat the chicken cubes evenly.

4. Dish up and garnish with orange slice, orange zest and spring onion. Enjoy!

● It is important to let the chicken cubes to rest after coating them with flour, to give time for the flour to combine with the chicken.

● To get crispy deep fried chicken, fry two times. The first time, over medium high heat until light golden brown. The second time, over high heat until golden brown.

● 2 oranges will yield approx. 100ml juice.

● Taste the sauce mixture first before you cook. You may need to adjust it depending on your orange juice. If it is too sour, add more sugar. If it is too sweet, add more vinegar or soy sauce.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

First Commenter...(+/-)

Claypot Chicken Rice (in Rice Cooker)

My mom used to cook this dish quite often when I was younger. But it was such a long time ago that I've forgotten all about it. It wasn't until few years ago, I recalled back this dish when I was doing my meal planning. I'm so glad I did! This dish is a real Time-Saver! For mommies like me where 24 hours a day is never enough, we will appreciate any One Pot Meal recipe!

The good thing about this dish is that you can prepare the ingredients a night before (or weeks before, just keep in freezer), and then dump everything in the rice cooker the next day. The rice cooker will do the cooking and you are free to do your own things. (Ahhh... so nice!)

This recipe works great in my family because my children love this dish. I put in more mushrooms to suit their liking. You may adjust the amount of mushrooms or add other ingredients to suit your family's preferences.

Hope you'll enjoy my recipe!

Prep Time  : 20 mins
Cook Time : 40 mins
Total Time : 1 hour
Serves       : 2 pax

1 cup rice
300g chicken whole leg, deboned
4 - 6 pcs dried shiitake mushroom
3 cloves garlic, crushed
2 thick slices ginger, bruised
2 Tbsp light soy sauce
2 Tbsp oyster sauce
1 tsp dark soy sauce
1/4 tsp sugar
1/8 tsp white pepper
1 tsp sesame oil
1 tsp shaoxing wine
4 Tbsp water
1 pc lap cheong/ chinese sausage (optional)
Chopped spring onions for garnish

1. Wash the shiitake mushrooms briefly in a bowl of water. Discard the water and soak the mushrooms in hot/ warm water till soft. Slice mushrooms thinly.

2. Cut the chicken into small cubes or your preferred sizes but not too big piece or else the chicken is not going to cooked through.

3. In a medium bowl, combine chicken, mushrooms, garlic, ginger and the rest of the seasonings, and marinade for at least 30 minutes.

4. Prepare the rice: Add rice into the rice cooker bowl. Add water until the 1 cup level marked on your rice cooker. Using the same measuring spoon you used to measure the seasonings, scoop out 5 tablespoons of water.

5. Start the rice cooker and let it cook for 15 - 20 minutes or until the rice is about 35% cooked. You will see the water is bubbling and the rice is a little bit puffed. Add in the chicken on top of the rice, in a layer. Drizzle the marinades all over the rice and chicken in a circular motion. Make sure to evenly distribute the marinades to ensure that all the rice can fully absorb the marinades.

6. If you are adding lap cheong/ chinese sausage, you may add in now. Just place the lap cheong on top of the chicken and continue to cook the rice until the cooking process is done.

7. When the cooking process is done, wait for another 5 mins before opening the lid. Remove the lap cheong and slice them thinly. Stir the rice around and mix well until all the rice is well coated with the soy sauce marinades. Serve immediately or keep warm in rice cooker.

● You may also use fresh shiitake mushrooms. But I find that the dried ones have better flavor on the rice.

● Make sure the chicken is not too wet. Too much water will cause the rice to be too soft and mushy.

● You may prepare the chicken in the marinade in advance and keep in freezer for upto 1 month. When want to use, thaw in the fridge overnight.

● If you like, you may pan fry the lap cheong and add in the frying oil to the cooked rice for a more flavorful taste.

● Different rice cooker has different cooking timing. If your chicken has not cooked through by the end of your cooking process, just add a "Quick Cook" mode.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

First Commenter...(+/-)

3-Ingredient Steamed Sponge Cake

This steamed sponge cake is also known as Kai Dan Kou. The original recipe is from my hubby's late grandma (Ah Mah) - 1 bowl egg, 1 bowl sugar and 1 bowl flour. In Chinese families, our elderly usually don't have the exact measurements. It is always "agak-agak" which means "more or less". And most of the time, they will use bowls to determine the recipe.

According to everyone in my hubby's family, they said Ah Mah make the best Kai Dan Kou. She would use a spring whisk to whisk a bucket of eggs until fluffy and airy, and then steam a big tray of Kai Dan Kou for everyone at home. How I wish I have the chance to witness it and enjoy her Kai Dan Kou!

Well, right now, I can only try to recreate her Kai Dan Kou. Since I don't have a spring whisk, I use a hand mixer instead. The taste and texture wise is good and almost the same as Ah Mah's, according to my hubby. He said that the inside should have more holes, mine is too refined.

Initially, I wanted to name this recipe as "Traditional/ Ah Mah's Kai Dan Kou". But since it is still lacking of something (compared to Ah Mah's Kai Dan Kou), I couldn't bring myself to name it that way. So instead, I am naming this recipe as "Steamed Sponge Cake".

This sponge cake is the easiest I've ever make. It only requires 3 ingredients and cooking time only 15 minutes. The texture comes out to be really fluffy, soft and moist. This recipe is definitely a keeper!

Prep Time  : 20 mins
Cook Time : 15 mins
Total Time : 35 mins
Makes       : one 8" cake

4 eggs
90g sugar
100g cake flour, sifted
1 tsp vanilla extract (optional)

You will need a round 8" cake tin, line sides and bottom with parchment paper.

1. Prepare the wok for steaming.

2. Using a hand mixer on low speed, beat eggs till frothy. Gradually add in sugar and increase speed to medium. After 5 mins, increase speed to high and beat for another 10 mins, until the batter is thick and has quadrupled in volume.

2. Add in cake flour, a tablespoon at a time, continuing to beat the batter as you add. Lastly add in vanilla extract (optional) and mix till combined.

3. Pour the batter into the prepared cake tin and steam on high heat for 15 mins. The cake is done when the skewer inserted came out clean.

● You will need to steam the batter immediately after pouring into the cake tin. So make sure to prepare the steaming wok and have the water boiling first.

● Adding the vanilla extract will help to reduce the eggy smell.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

First Commenter...(+/-)

Chinese Black Bean Soup

In search of healthy soup recipes for my family, I found this chinese black bean soup recipe which I've been wanting to try. The appearance may not be inviting or tempting because of the monotone dark colors but this nutritious soup is definitely a must-try. The black beans or also known as turtle beans (because of their hard, shell-like look) have a dense, meaty taste similar to mushrooms.

Chinese Black Bean Soup is also a popular tonic soup for pregnant ladies or during confinement. It is rich in antioxidants and nourishes the blood. You may replace the pork ribs with black chicken which has more nutritional values when cooking for pregnant ladies or new moms.

Black beans are classified as legumes and like other legumes, such as peanuts, peas, and lentils, black beans are regard highly for their high protein and fiber content. They also contain several important vitamins and minerals that helps maintaining healthy bones, lowering blood pressure, managing diabetes, warding off heart disease, preventing cancer, helps in healthy digestion and weight loss.

A bowl of hearty Chinese Black Bean Soup

Prep Time  : 60 mins
Cook Time : 210 mins
Total Time : 4 hours 30 mins
Serves       : 3 - 4 pax

300g pork ribs
2 pcs chicken feet (optional)
200g black beans
5 pcs dried red dates
2 pcs dried honey dates
2 pcs thick slices ginger (bruised)
2.5ℓ water
Salt to taste

For blanching
3-4 pcs thick slices ginger
1 stalk spring onions

1. Soak black beans in cold water for 1 hour. Drain and set aside.

2. In a small pot of water, add ginger and spring onions. Bring the pot to a boil and blanch pork ribs for 10 minutes to remove impurities and "porky smell". Discard the water and wash the pork ribs briefly under running tap water.

3. In a big pot, add the blanched pork ribs and the rest of the ingredients, and bring to a boil over high heat.

4. Reduce to medium high heat and let simmer for 15 minutes. After that, reduce to low heat and let simmer for 3 hours or until the black beans is soft.

● Soaking black beans helps remove some of the oligosaccharides that cause gastrointestinal distress.

● If you are using frozen pork ribs, it is essential to do Step 1 because the "porky smell" will transfer to the beans later.

● You may replace pork ribs with chicken carcass, if you like.

Make this recipe? Don't forget to snap a photo of it and tag #msyummyliciousrecipe on social media! I would love to see them! Enjoy my recipe!

First Commenter...(+/-)



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