Ricecooker Chocolate Banana Cake

May 19, 2012 § Leave a comment

Having discovered the genuine idea of baking cake in a rice cooker, I simply can’t restrain myself from steaming (baking?) cake now and then in my little miracle worker. My red rice cooker.

So here I am sharing one of my latest creations to the world.

Steamed chocolate cake with banana cream in the middle.

yum~

Ingredients

(makes a 14cm cake) Feel free to double the amount of ingredients if you have a bigger rice cooker.

Cake batter

  • 3 eggs (room temperature)
  • 3/4 cup flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 Tbs cocoa powder (unsweetened)
  • 2 Tbs sugar
  • 5 drops of vanilla essence

Filling

  • 5dl whipping cream (chilled)
  • 1 ripe banana
  • 1 Tbs sugar

Preparation

Grease the ricecooker with oil or butter.

In a bowl, mix the sifted flour, cocoa powder and baking powder together.

Separate your eggs and beat the eggwhites with a pinch of salt until foamy. Once the eggwhites are stiff, add the eggyolks one by one and gradually add the sugar and vanilla essence.

Using a wooden spoon or spatula, mix the meringue with the flour mixture until well incorporated.

Pour the batter into the ricecooker bowl and press steam. You should steam your cake for at least 40 minutes. To check if your cake is done, insert a wooden stick into the centre of the cake. If the stick comes out moist, cook for another 10 minutes.

Take out the finished cake and let it cool down on a rack. When the cake has cooled down, cut the cake in half horizontally.

In a bowl, beat the whipping cream and sugar until firm (not too much or it will become butter).

Spread the cream onto the bottom half of your cake.

Slice the banana into thin wheels and place them onto the cream.

Cover the filling with the top half of the cake.

Yum~*

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Sweet potato matcha steamed cake

December 10, 2011 § Leave a comment

I am currently suffering from major cooking withdrwal syndromes!  I haven’t cooked or BAKED anything since I arrived here in Seoul 2,5 months ago. One evening I decided to go to the nearby department store and buy myself some utensils for my kitchen and ended up with a steaming basket, some pretty small heat proof  cups, flour, matcha, baking soda etc. the stuff I would ususally buy before I bake.

Having no oven I had to come up with a different way to make cake and this is exactly what I did to make these delicious Sweet potato matcha cakes:

Ingredients

(makes 4 small muffin sized cakes)

  • 1 egg
  • 100g pancake mix
  • 1 – 2 tsp matcha powder
  • 1 handfull of chopped raw sweet potatoes
  • 1 tsp sugar (optional)

Preparation

Combine all ingredients together to make a thick smooth mixture. Prepare a pot and fill the floor of the pot up with water (but don’t overflow the steaming rack or box). Divide the mixture into 4 individual heat proof cups or glasses and place them onto the steaming rack. Cover it up with a steaming cloth to prevent water from dripping onto the cakes. Steam for 12-15 minutes on high heat!!!

Decorate with a sprinkle of matcha powder and powdered sugar and enjoy this steamed cake as a snack! Yummy

Mini Muffins for Kids

September 7, 2011 § Leave a comment

It’s not always easy to come up with an appropriate dessert for kids, which is healthy and sweet at the same time. You can never go wrong with cupcakes, because kids simply love them! I decided to make small, cute, healthy cupcakes with a sweet chocolate topping. I’m sure they’ll be munched down in no time!

Ingredients

(makes 12-15 mini cupcakes)

  • 1 large ripe banana
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon
  • 2 tablespoons raisin
  • 3 tablespoons all purpose flour
  • 3 tablespoons whole wheat flour
  • 50ml buttermilk
  • 1 tablespoon applesauce
Preparation
Preheat oven to 180°C. Mash the banana with a fork. Add the egg, vanilla extract, honey and mix well with a spatula. Add the flour, cinnamon, raisin, buttermilk and applesauce and mix with a spatula until well combined. Grease a mini muffin pan with oil and add approx. 2 teaspoons fullof batter  into each form. Place in the middle of the oven and bake for 18-20 minutes.
Note: Don’t use Muffin liners like I have… It’ll stick to the paper like crazy! I didn’t think of that when I did it! So, beware…
Boil some water in a small saucepan. Take away from heat. Place 100g of dark or milk chocolate into a small bowl and place over the saucepan and leave to melt.
Take out the muffins and place them on a wire rack to cool down to room temperature.
Once the muffins have cooled down and the chocolate has melted, use a kitchen brush to spread a layer of chocolate onto the muffin tops. Move them to the fridge and allow the chocolate to harden! You’re done!

Banana Apple Cranberry Mini Muffins

August 31, 2011 § Leave a comment

As I mentioned earlier in my Banana Cheesecake Post, I has some very ripe bananas which I had to use up immediately. I checked our cupboard for some leftover nuts and dried fruit and found exactly what I needed! Cranberries, walnuts, oats, 1 apple and of course, the bananas. This mini-bread-muffin is absolutely delicious and also quite healthy, given that the banana already brings alot of natural sweetness with it, which means you don’t have to add alot of sugar to this recipe! Eat them for breakfast or as a healthy snack throughout the day…~

Ingredients

(makes 42 mini muffins, or 12-14 normal sized muffins)

adapted from: www.fitsugar.com

  • 3 ripe bananas
  • 1 apple
  • 1 cup dried cranberries
  • 1 egg
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup all purpose or wheat flour
  • 1/2 cup oats (muesli)
  • 1/3 cup sugar
  • 1/2 cup walnuts
  • oil for the muffin pan
Preparation
Preheat the oven to 180°C. Peel all three bananas and mash them in a bowl with a fork. Now peel and dice the apple into 1cm cubes and add that to the bowl with the mashed up bananas. Add the egg, cranberries, cinnamon, and salt, and mix well with a fork. Add the flour, oats, chopped walnuts and sugar, and stir it all up until it’s all moist. Now use the oil to grease two mini muffin pans. Spoon batter and fill up each hole all the way. Bake them in the oven for about 20 minutes.

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