I compiled the following recipes for my submission to our province's semi-annual newsletter. I've only tried a few but so far, so good!
------------------------------------------------------------------------------------------------------------
Rice-Cooker?
More like, Cake-Baker!
Who simply cooks RICE in their rice cooker? Using an appliance for
its original purpose? How boring. And the most important thing I’ve learned in
my time in South Korea? You have to be flexible. And you usually have to
improvise. And Korean kitchens don’t have ovens. Okay, that’s 3 things. But
they all mean the same thing...YOU are going to use one of these recipes to make
a delicious dessert in your rice cooker! How exciting!
(P.S. Don’t turn the page if you have allergies – there are
dairy-, egg- and nut-free recipes here!)
Recipes gathered from across the internet. Edited by Emily Palmer.
Notes:
- Use the regular rice-cooking settings on your cooker to bake any of these recipes.
- Cooking time for all recipes is dependent on the machine. Just stick a chopstick in the cake once it starts to look done (approximately 2-4 cycles) and if no batter comes out, then it’s done.
- I have substituted difficult ingredients with those I was definitely able to find at HomePlus. You can visit the websites from which I found these recipes for the original versions (provided after each recipe).
- Baking soda is referred to as “Cooking Soda” at HomePlus.
- You can basically use all oils (canola, sunflower, vegetable, olive, grapeseed) interchangeably; I have chosen to use canola oil in all of these recipes.
- Vanilla Powder = ½ the amount of Vanilla Extract needed
Measurement
Abbreviations
Cup
= c
Gram
= g
Milliliter
= ml
Ounce
= oz
Pound
= lb
Tablespoon
= tbsp
Teaspoon
= tsp
The
measurements for grams in all of these recipes are approximate. Try to find a
measuring cup with both grams and cups/ounces, just to make the sure the
amounts are right. My apartment had one when I moved in, so they sell them
somewhere in Korea.
Enjoy!
------------------------------------------------------------------------------------------------------------ Banana
Bread
(nut-free recipe)
Ingredients:
1 1/2 c (360 g) enriched white flour
3/4 c (180 g) white sugar
2 tsp (10 g) baking powder
1/2 tsp (2.5 g) baking soda
1/2 tsp (2.5 g) salt
3-4 mashed overripe bananas
1/3 c (80 g) butter, softened
1/4 c (60 ml) milk
1 egg
*For extra sweetness, substitute a portion (or
all) of the white sugar for an equal amount of packed brown sugar OR add 1/2
tsp. (2.5 ml) of vanilla extract.
*You can also add extra ingredients, like nuts,
chocolate chips or fruit, to your taste.
Directions:
- Combine flour, sugar, baking powder, baking soda and salt. Mix well.
- Add bananas, butter, milk, and egg. Mix well. Soften butter and pre-mash bananas to make this step easier.
- Grease rice cooker pot.
- Pour the batter into the rice cooker pot.
- Cook in rice cooker for 2-4 cooking cycles. Check after each cooking cycle to avoid overcooking.
- Once cooked, let it cool, and remove the cake by turning the pot upside-down (to leave the cake bottom-up) onto a plate. Dust with powdered sugar, top with glaze (store-bought or homemade) or enjoy plain.
------------------------------------------------------------------------------------------------------------ Carrot Cake
(dairy-free
recipe)
Ingredients:
1 1/2 c (355 g) flour
1 tsp (5 g) cinnamon
1 1/2 c (355 g) flour
1 tsp (5 g) cinnamon
2 tsp (10 g)
baking powder
1/2 c (120 g) brown sugar
1/2 c (120 g) brown sugar
1/4 c (60 ml) Golden
Syrup
*Golden Syrup is a British product and
therefore may be available here, at HomePlus. If not, substitute corn syrup
(1:1).
3 eggs
1/2 c (120 ml)
canola oil
1 1/2 - 2 grated
carrots
1 tsp (5 ml) vanilla
extract
1/4 c (30 g)
walnuts
powdered sugar
(for dusting)
Directions:
- Mix flour, cinnamon and baking powder. Set aside.
- In a separate bowl, combine sugar, syrup, eggs and oil. Mix well.
- Add mixtures together. Mix well.
- Add grated carrot and walnuts. Mix well.
- Grease rice cooker pot.
- Pour cake batter into rice cooker pot.
- Cook in rice cooker for about 90 minutes. Check after each cooking cycle to avoid overcooking.
- Once cooked, let it cool, and remove the cake by turning the pot upside-down (to leave the cake bottom-up) onto a plate. Dust with powdered sugar or top with cream icing (store-bought or homemade).
------------------------------------------------------------------------------------------------------------ Chocolate Cake
(egg-free, nut-free recipe)
Ingredients:
1 1/2 c (180
g) flour
3 tbsp (45
g) cocoa powder
1 1/2 tsp (7.5
g) baking soda
3/4 to 1 c
(180 to 240 g) sugar
1/2 c (120
g) chocolate chips
1/4 tsp (1.25
g) salt
1/2 tsp
(2.5 g) vanilla powder
1/4 c (60
ml) canola oil
1 tbsp (15
ml) vinegar
1 c (120
ml) water
Ingredients
for Frosting (optional):
50g
butter, melted
10 tbsp
icing sugar, sifted
4 tbsp
cocoa, sifted
Directions
(for cake):
- Mix flour, cocoa, baking soda, salt and sugar lightly together.
- Add oil, vanilla and vinegar. Mix well.
- Add water, bit by bit, until a smooth batter emerges and then gently mix in the chocolate chips. Be careful not to over mix.
- Grease rice cooker pot.
- Pour the batter into the rice cooker pot.
- Cook in rice cooker for 2-4 cooking cycles. Check after each cooking cycle to avoid overcooking.
- Once cooked, let it cool, and remove the cake by turning the pot upside-down (to leave the cake bottom-up) onto a plate. Enjoy plain, or frost it (either as is, or by cutting it in half horizontally and making a “cake sandwich”).
Directions
(for frosting):
Mix all
ingredients together.
------------------------------------------------------------------------------------------------------------
Coconut-Pecan
Upside-Down Cake
Ingredients:
1/2 c (120 g) butter, softened
1/2 c (120 g) dark brown sugar
1/2 c (120 g) shredded
coconut
2/3 c (160 g) chopped pecans
1/2 c (120 g) semisweet
chocolate
2 tbsp (30 ml) milk
This
recipe calls for a Jiffy Yellow Cake mix...which we don’t have in Korea (unless
you can venture to the Costco and happen to find it there). Use the following
ingredients to make your own and see directions below to mix:
2 c + 1
tbsp (240 g total) flour
1 tsp (5
g) baking powder
3/4 tsp (4
g) baking soda
1/2 tsp
(2.5 g) salt
1/2 c (1/2
lb or 113 g) butter, softened
1 c (200
g) white sugar
1/2 tsp
(2.5 g) vanilla powder
1 egg
1 c (240 ml) milk + 1 tbsp (15 ml) lemon juice OR 1 c (240 ml) milk + 1
tbsp (15 ml) white vinegar
Directions:
- Grease rice cooker pot well with oil.
- Mix together the brown sugar, coconut, pecans and semi-sweet chocolates with a little milk. Spread mixture over the bottom of the pot.
- Follow these directions to mix up your yellow cake batter:
- Mix flour, baking powder, baking soda and salt.
- Beat butter and sugar with a mixer at medium speed (or a fork…at human speed) until pale and fluffy, then add vanilla powder.
- Add egg, beating well.
- Add milk/lemon juice OR milk/vinegar mixture until just combined (will look curdled).
- Add flour mixture in 2 batches. Mix well.
- Pour cake batter into rice cooker pot.
- Cook in rice cooker for 2-4 cooking cycles. Check after each cooking cycle to avoid overcooking.
- Once cooked, let it cool, and remove the cake by turning the pot upside-down (to leave the cake bottom-up) onto a plate. Dust with powdered sugar or top with glaze (store-bought or homemade).
Original
yellow cake recipe: http://smittenkitchen.com/2009/07/best-birthday-cake/
------------------------------------------------------------------------------------------------------------ Lemon
Cake
(dairy-free,
nut-free recipe)
Ingredients:
4 eggs
1/2 c (120 g) white sugar
Grated zest of 1 lemon
2 tbsp (30 ml) lemon juice
3/4 c (180 g) flour
1/5 c (50 ml) canola oil
Directions:
- Beat eggs and sugar together with a fork until fluffy.
- Zest your lemon: Scrub the fruit with a sponge and warm, soapy water. Rinse it well and dry it with a paper towel. Use a small, sharp knife to carefully peel off a strip of the lemon skin, working top to bottom. Peel only the topmost layers of the skin. If there is any white showing on the underside of your pieces, you've peeled too deep.
- Add lemon zest and lemon juice to sugar mixture. Fold in flour with a plastic spatula.
- Pour in canola oil and mix well.
- Transfer batter into rice cooker pot.
- Cook in rice cooker for 2-4 cooking cycles. Check after each cooking cycle to avoid overcooking.
- Once cooked, let it cool, and remove the cake by turning the pot upside-down (to leave the cake bottom-up) onto a plate.
------------------------------------------------------------------------------------------------------------
Pineapple Cake
(egg-free,
nut-free recipe)
Ingredients:
7 oz. (200 g) canned pineapples, chopped
3 tbsp (45 ml) milk
1 tsp (5 ml) lemon juice
2 tbsp (30 ml) canola oil
2/3 c (160 g) flour
1 1/2 tsp (7.5 g) baking powder
1/3 tsp (1.5 g) baking soda
4 tbsp (60 g) sugar
2 pinches salt
Oil to grease the pot
Directions:
- Mix pineapple, milk, lemon juice and oil.
- Mix flour, baking powder, baking soda, add sugar and salt.
- Add flour and pineapple mixtures and gently stir, until combined (creates a thick batter).
- Grease rice cooker pot.
- Pour the batter into the rice cooker pot.
- Cook in rice cooker for 2-4 cooking cycles. Check after each cooking cycle to avoid overcooking.
- Once cooked, let it cool, and remove the cake by turning the pot upside-down (to leave the cake bottom-up) onto a plate. Dust with powdered sugar or top with glaze (store-bought or homemade).
Original
recipe: http://thestar.com.my/lifestyle/story.asp?file=/2011/9/12/lifeliving/9460329&sec=lifeliving
No comments:
Post a Comment