Ricecooker Pumpkin Cheesecake

May 30, 2012 § 5 Comments

Cheesecake is my favorite cake. Cheesecake is pretty popular in Korea nowadays and many people prefer Cheesecake to the more traditional Whipping Cream-Fruit Cake. Unfortunately though, the Cheesecake Factory hasn’t opened a franchise store in Seoul yet. So, instead of being depressed and gloomy, I decided to make my own Pumpkin Cheesecake in my little red rice cooker.

Ingredients

makes a small 14cm cake

for the crust

  • 3/4 cups digestive biscuits (5 pieces)
  • 1/8 cup sugar
  • 2 tablespoons unsalted butter, melted

for the filling

  • 2 packages (230g) of cream cheese, room temperature
  • 3/4 cups sugar
  • 2,5 Tbsp all-purpose flour
  • 3/4 cup canned pumpkin puree
  • 1 Tbsp cinnamon powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 large eggs, room temperature

Preparation

1. Make the crust:

Crush the digestive biscuits in a zip lock back with your hands. Melt your butter in a microwave. In a medium bowl, mix digestive crumbs, sugar, and butter until moistened. Press the mixture firmly into the bottom of your rice cooker bowl. Press cook and let the crumbs set. This will take around 10 minutes.

2. Make the filling:

With an electric mixer, beat cream cheese and sugar on low speed until smooth, mix in flour (do not overmix). Add pumpkin puree, cinnamon powder, vanilla, and salt. Mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.

Pour the mixture onto your cooled crust. The good thing about using the rice cooker to make cheese cake is that you don’t have to grease the sides of the bowl.

Press cook and cook your cheesecake for 45-50 minutes. Because the rice cooker doesn’t get as hot as an oven, it will take a little bit longer than baking in an oven! When the cheese cake is done, open the lid and give the rice cooker a little shake to see if the centre is still a little bit jiggly. Jiggly is a good sign.

Now close the lid and let the cake cool down a little in the rice cooker. This will prevent the top from cracking. Once it has cooled down a little, remove the bowl from the rice cooker. Place a plate firmly onto the bowl and carefully tip the cake upside down. Then, quickly take another plate and tip it back upright.

Decorate with nuts, or cinnamon sugar!

Be creative 🐱

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Ricecooker Carrot Cake

May 21, 2012 § 2 Comments

I really had no idea that my ricecooker could serve as an oven. I’m still somewhat amazed and astonished at the outcome of my cakes. And right now, I’m especially proud of this simple, but delicious Carrot Cake which I baked over the weekend. Moist on the inside with a bunch of colliding flavours. Simply fantastic I must say ~^^It doesn’t always have to be fancy, does it? As we all know very well, it’s the inside that counts.

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 large grated carrot (squeeze out the moisture)
  • 2 Tbs sugar
  • 3/4 cup crushed nuts (I used walnuts)
  • 1/3 cup canola oil (neutral tasting oil of any kind will do)
  • 2 tsp cinnamon

Preparation

Start the cake by greasing the rice cooker bowl with vegetable oil (you can also use butter).  Use your fingers or a kitchen towel.

Sift together flour and baking powder.  Set aside.

Whisk egg whites.  When egg whites turn white and foamy, add half of the sugar and continue to whisk.  When the sugar has been incorporated and the meringue starts turning glossy, add the rest of the sugar and continue to whisk.  Stop when the meringue is firm and starts building peaks.  When you lift the whisk, the tip should gently fall, which is about soft-medium.

Now add the egg yolks one by one and salt and continue to mix. Then add the oil, cinnamon and shredded carrots to the mixture. Using a wooden spoon, combine the ingrediens. Then add the nuts and give everything a good stir.

Still using your wooden spoon, add half of the flour and incorporate into the mixture. Then, add in the remaining flour and fold in gently. Be careful not to overmix. Stop when there are no lumps in the batter.

Pour your mixture into the rice cooker bowl and press the cook button. Your cake should steam for at least 40 minutes.

To check if your cake is done, insert a wooden stick or skewer into the middle of the cake. If the stick comes out wet, give it another 10 minutes or until the stick comes out dry.

When the cake is done, carefully tilt it onto a rack and let it cool down completely before eating.

Yummmm~

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~*

Ricecooker Green Tea Cake

May 19, 2012 § Leave a comment

Living without an oven is torture… Really.

The kitchen is never filled with the pleasant scent of cinnamon, melting chocolate, lemon zest or toasted nuts.

One thing I do have though, is a tiny ricecooker, fit for about two people, 3 at most.

And one day, I was lucky to think of steaming a spongecake in my ricecooker.

It saved my life.

Ingredients

(makes one small 14cm cake, WITHOUT the filling) Feel free to double the amount of ingredients!

  • 3 large eggs, separated
  • 1,5 Tbs greentea powder
  • 3/4 cup sifted flour
  • 2 Tbs sugar
  • 1 tsp baking powder
  • 5 drops of vanilla essence
  • pinch of salt

Preparation

Grease your rice cooker with oil or butter.

Mix the sifted flour, baking powder and green tea powder in a bowl.

Separate your eggs. Beat the eggwhites until foamy. Add a pinch of salt, 5 drops of vanilla and gradually add the sugar and beat more until stiff peaks begin to build. Once the meringue is thick and stable, add in the eggyolks one by one and keep beating.

Gradually add the sifted flour mix into the batter and fold in with a wooden spoon or spatula.

When everything is incorporated, pour the batter into the rice cooker bowl and knock down on the table once to let the trapped air escape.

Press the steam button or steam for at least 40 minutes. Once done, check if the centre is cooked by inserting a wooden stick or chopstick into the cake. If it’s still wet on the inside, cook for another 10 minutes.

For the filling, you can cut your cake in half horizontally and spread anything in between! Cream cheese, red bean paste (azuki beans), whipped cream etc. Let your immagination go wild~*

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

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