Rice Cooker Chocolate Sponge Cake

I've mentioned previously in my Rice Cooker (RC) Pandan Sponge Cake post how much I adore cakes made from rice cooker because they are always moist and soft. I think cooking a cake in a rice cooker is similar to steam bake or water bath in oven. The cons of cooking with a rice cooker is you're stuck with one cooking pan only. But who cares if it's just for home consumption, as long as it's yummy, right!

Few weeks back, I make this chocolate sponge cake. It was a hit among my children and myself! This chocolate sponge cake is light. It's not too chocolatey and it's perfect for tea time or breakfast.

RICE COOKER CHOCOLATE SPONGE CAKE
(Recipe adapted from yummy~licious - Rice Cooker Pandan Sponge Cake)

Prep Time  : 20 mins
Cook Time : 50 mins
Total Time : 1 hour 10 mins
Makes       : One 8" cake

Ingredients:
5 eggs
100g cake flour
20g cocoa powder
1/2 tsp baking powder
130g sugar
1/2 tsp vanilla extract
70ml milk
4 Tbsp vegetable oil
A pinch of salt
Butter for coating

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

1. Sift baking powder, cake flour and cocoa powder 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. In another mixing bowl, combine milk, vanilla extract, vegetable oil, salt and half of the previously sieved flour mixture. Mix well using a whisk.

4. Add in 1/3 of the egg batter into the flour batter, and whisk gently to combined. Add in the other half of the previously sieved flour mixture, and again whisk gently to combined. When everything is well combined, add in the rest of the egg batter and using a whisk, mix well in a fold motion. Lastly using a spatula, get to the bottom of the batter and fold to mix evenly.

5. 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.

6. Cook batter for 40 - 50 minutes, or until skewer inserted came out clean.

7. 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.

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

● By using a whisk during mixing in Step 5, it will help to reduce the deflation of the egg batter.

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Vietnamese Spread On New Year

...I've missed bloggng so much! ...

Hello all Yummy~licious lovelies! Happy New Year 2025! It has been such a long time since I last posted anything here. I've missed blogging so much! With the social media world evolving, blogging seems to be outdated. Even my daughter asked me what is blogging. Moreover, posting on Instagram & Facebook is a lot more convenient. But I've missed my Yummy~licious blog so much! Time to start posting here again.

Few days ago, I cooked a Vietnamese Spread for our New Year's dinner. It was yummylicious! My family gave it a two-thumbs up! The spread may seems complicated but it's actually very straight forward and easy. All you need is the recipes and cook it wth your heart!

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A post shared by Ms.Yummylicious (@jeansoohc)

I am going to include two recipes from this spread, which are the meatballs and the fried spring rolls. But if you need other recipe, please let me know in the comment section below or dm me in my Insta or FB.

VIETNAMESE MEATBALLS (BUN CHA)

Prep Time  : 15 mins (+3 hours marinate)
Cook Time : 10 mins
Total Time : 25 mins (+3 hours marinate)
Serves       : 2 - 3 pax

Ingredients:
300g minced pork
1/2 Tbsp minced garlic
1 Tbsp minced shallots
1 Tbsp oyster sauce
1/2 Tbsp castor sugar
1½ Tbsp fish sauce
1/4 tsp black pepper ground
1/2 tsp chicken powder
1½ Tbsp caramel sauce (*) See notes below

Dipping
3 cups water
1/2 cup sugar
1/2 cup fish sauce
Chopped garlic & red chilli

Directions:
1. In a bowl, add in all the ingredients and stir until the mixture is well combined. It should be slightly sticky. Marinate the mixture for 2-3 hours or overnight. (*) See notes below

2. In a frying pan, heat up 1 Tbsp of oil. Scoop out around a tablespoon of the pork mixture and roughly shape it into a round meatball with one hand. Then drop it on the frying pan. Repeat the process and shape the meatballs as you fry. (or you can shape the meatbals first before cooking)

3. It's going to be splatter, so cover the pan with a lid ajar. Fry/ semi steam the meatballs 2 minutes on each sides, or until fully cooked. The 'burnt' that you get on the meatballs are from the caramelization. It's what makes the meatballs extra yummy!

4. Serve the meatballs with Vietnamese fried spring rolls (refer recipe below) and Vietnamese vermicelli (bun kho). (*) See notes below

5. For the dipping, combine water, sugar and fish sauce in a pot. Bring to a boil and let i simmer until the sugar dissolved. Keep aside until needed. It is good to serve between lukewarm to room temperature and to serve each person with their own individual bowl of dipping, with chopped garlic and red chilli at the side. Chopped garlic and red chilli to be added in the dipping by the eater.

Notes:
● Caramel Sauce : You can make the caramel sauce by diluting a tablespoon of maltose with a tablespoon of hot water. Or if you do not have maltose, you can use a tablespoon of brown sugar and a tablespoon of water.

● Step 1 : If you are marinating overnight, remember to take out the mixture from the fridge an hour before cooking.

● Step 4 : Bun kho is a type of Vietnamese rice vermicelli. It is thicker and smoother than the usual vermicelli. You can get it online here or try your local asian grocery store.

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VIETNAMESE FRIED SPRING ROLLS (CHA GIO}

Prep Time  : 45 mins (+3 hours marinate)
Cook Time : 20 mins
Total Time : 65 mins (+3 hours marinate)
Makes       : 6 - 7 spring rolls

Ingredients:
6 - 7pcs rice paper (22cm) (*) See notes below
150g minced pork
6 large prawns (deshelled and chopped)
1/4 stick carrot (fine julienne)
1/4 pc yam/ taro (fine julienne) (*) See notes below
5g glass noodle (soaked to soften, then cut iinto 1" length)
1 pc medium-sized wood ear fungus (fine julienne)
1/2 Tbsp minced garlic
1/2 Tbsp minced shallots
1 tsp salt
1/2 tsp castor sugar
1/2 tsp chicken powder
1/2 tsp white pepper powder
1 egg white

Directions:
1. In a bowl, add in all the ingredients and stir until the mixture is well combined. It should be slightly sticky. Marinate the mixture for 2-3 hours or overnight.

2. Prepare a shalow dish with tepid water. Submerge the rice paper fully in the water for 5 seconds. Remove and place it on your plate/ board.

3. Take around 2-3 tablespoons of meat mixture and place it at the 1/3 bottom of the rice paper, towards you. Arrange the meat mixture in the shape of a log.

4. Fold the bottom part upward, laminating the meat mixture, and then both sides inward. Now begin rolling tighhtly, awaiding any air bubbles. Place the spring roll on an oiled plate and repeat the process until all the meat mixture is used up.

5. In a wok, use medium high heat to heat up enough oil for deep frying.

6. Gently drop the spring roll into the oil, one at a time. Allow the first spring roll to form a crust before dropping another spring roll into the oil. Fry 2-3 spring rolls at a time with each spring roll 5 minutes.

Notes:
● Rice Paper : If you cannot get 22cm, a smaller 16cm will do too. Then you will have more spring rolls.

● Yam/ Taro : Depending on the size of your yam, you might need 1/4 pc or less. The amount after julliened should be more or less the same as julienne carrot.

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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!

Note : I am sorry for the lack of photos as I did not anticipate to be blogging about it. Will top up with more photos when I make again k!

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Lip Smacking Tamarind Ribs

Those who likes tamarind would fall in love with this dish! It's sourish and savory, absolutely appetizing! You can definitely eat a few bowls of rice with this gorgeous ribs!

LIP SMACKING TAMARIND RIBS

Prep Time  : 20 mins (+2 hours marinate)
Cook Time : 50 mins
Total Time : 1 hour 10 mins (+2 hours marinate)
Serves       : 2 - 3 pax

Ingredients:
300g pork ribs
1 1/2 Tbsp sugar
1/2 tsp dark soy sauce
Salt and pepper to taste

Marinades
1" knob ginger (grated)
1 1/2 Tbsp tamarind paste
2 tsp fish sauce
1 tsp soy sauce

Directions:
1. Soak porb ribs in clean water for 20 minutes. Rinse and clean the pork ribs thorougly and drain off the excess water.

2. Marinate pork ribs with the marinade ingredients for 2-3 hours.

3. In a saucepan or pot, add pork ribs and its marinade liquid. Top up with 1 cup of water and bring to a boil. (The water should be able to cover the pork ribs.)

4. Lower the heat to low and simmer for 45 mins to an hour, until the pork ribs are tender. (Refer to notes below)

5. Add the sugar and dark soy sauce, and coat well. Season with salt and pepper to your taste. Enjoy!

Notes:
● Step 4 : Do check on your pork ribs after 30 mins of simmering. You may need to add more water.

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My First Homemade Ciabatta Bread

My hubby love ciabatta bread, so I've been wanting to make it for a long time. I've watched numerous videos and recipes in the past and it seems to be a little more complicated than any normal dough. I remember making it is not easy, and it requires a good oven. Hence, I've been delaying my intention to bake one.

...the high hydration in this bread gives it a lovely chewy center...

But I was wrong! Lucky for me that I decided to bake it few days ago. Yes, the dough was a little tacky to handle but it's not anything too complicated for me. The dough needs to be wet and sticky. The high hydration in this bread gives it a lovely chewy center with tons of irregular holes.

I've make this bread with a bread flour and instant yeast which are a few months passed their 'best used by' date, and it still yields a good ciabatta bread. I can't wait to bake this again using fresh ingredients.

Okay, here's the recipe. I've halved the recipe from Baked by An Introvert because I don't have a big oven. This recipe make a two 6" loaves or a 12" loaf. Happy baking!

CIABATTA BREAD
(Recipe adapted from Baked by An Introvert)

Prep Time  : 182 mins (+ 24 hours refrigerate)
Cook Time : 27 mins
Total Time : 3 hours 29 mins (+ 24 hours refrigerate)
Makes       : Two 6" loaves or One 12" loaf

Ingredients:
Sponge
100g bread flour
120g water
1/8 tsp instant yeast

Dough
177g bread flour
120g water
3/4 tsp salt
1/4 tsp oil (for greasing)

Directions:
Sponge
1. In a large bowl, combine flour, water and yeast. Mix with a wooden spoon until it is free of lumps. Cover with plastic wrap and refrigerate for 12 to 24 hours.

Sponge: After 24 hours

Dough
2. Remove your sponge from the fridge and add water to it. Using a rubber spatula, run around the inner wall of the bowl to release the sponge from the bowl.

3. Transfer the sponge mixture into a mixer bowl, fitted with paddle attachment. Add the flour and salt, beat low speed for a minute.

4. Increase the speed up a notch and continue to beat for another minute. Then increase the speed up a notch and continue to beat until the dough starts to release from the sides of the bowl, about 3-4 minutes.

5. Evenly coat the inner of a large bowl with a thin layer of oil. With wet hands, gently scoop the dough into the greased bowl, Cover and let it rest for 45 minutes.

6. Using a well greased scraper, gently fold the dough over on itself. Cover and let rest for another 45 minutes. Repeat this step once more.

7. After your 3rd 45 minutes rest, cut a big piece of non-stick baking parchment paper to be used as your work surface. Generously floured your work surface and let the dough slide out from the bowl onto your work surface. At this point, your dough is full of the wonderful air bubbles. Be careful not to knock all the air out of the dough. The dough will be very sticky, so you need to dust the top of the dough with generous amount of flour.

Two Mini Loaves
8a. Using two well-floured scrapers, shape the dough into a square, take note not to put pressure on top of the dough. Cut down in the middle and gently shape them into 2 loaves. Move one of the loaf away from the other so that there is enough space in between to create a divider/ wall. To do so, fold up the parchment paper in between these two loaves. Cover with a cloth and rest for 20 minutes.

One Loaf
8b. Using two well-floured scrapers, shape the dough into a loaf, take note not to put pressure on top of the dough. Cover with a cloth and rest for 20 minutes.

9. Preheat oven at 230°c, with a baking sheet at lowest rack.

10. Cut your work surface (the non-stick parchment paper) to the size of the baking sheet. Dust off any excess flour on the parchment paper. Spray the loaf/ loaves lightly with water. Transfer the whole parchment paper and loaf/ loaves on the preheated baking sheet. Bake for 22 - 27 minutes, until the crust is deep golden brown .

11. For the first 5 minutes of baking, spray the loaf/ loaves twice more. This will give the breast a nice rustic crust.

12. Cool completely on wire rack before slicing. This bread is good for dipping in soup or sauces. Enjoy!

Notes:
● The longer you let your sponge to sit in the fridge, the more flavor and structure your bread will have.

● I find that using a non-stick parchment paper as work surface is so much easier to handle than working on a countetop surface.

● Make sure to use a lint-free cloth to cover the dough.

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