Meals for the Family: Rice-cooker Cakes

Rice Cooker Sweet Potato Cake

Ingredients
(1 cake baked in a 3-rice-cooker-cup capacity rice cooker)

• Sweet potatoes, skinned 150 g
• Eggs 2, medium
• Sugar 60 g
• Olive oil (or vegetable oil) 30 g
• Cake flour 60 g
• Baking powder 1 teaspoon

1 Thickly peel off the skin from the sweet potato, rough chop, then soak for up to 10 minutes in water. Drain, wrap loosely in plastic wrap, then microwave until tender.

2 After microwaving for 6 to 7 minutes at 500W, you should be able to easily skewer the potato all the way through. Remove the plastic wrap, then cool.

3 

Combine the ingredients in a food processor (or mixer), then process for 2 to 3 minutes on full strength!

4 

When it gets white like shown in the photo, add the cooled sweet potato, then process again on full strength.

5 

The lumps from the sweet potato should disappear and the batter should become even. It should be thick.

6 

Put the batter in a rice cooker, sift in the flour and baking powder, then fold with a rubber spatula, while spinning the bowl around.

7 

When the batter reaches an even consistency, remove the batter from the sides with a rubber spatula, then turn on the switch!

8 

When the rice cooker signals that it is done, pierce the cake with a skewer; if it comes out clean, then it's done. If it doesn't, then switch on the rice cooker (bake?) 1 or 2 more times.

9 

When it's done, turn it over onto a rack. Before taking it out of the rice cooker, shake the bowl to make it release easier.

10 

It should have a nice golden surface, and be fluffy and rich! You can serve it right away, or let it sit overnight. ♪

11 

I baked it in an oven! I filled muffin molds with the batter, then baked it for 20 minutes at 190°C. They rose to be as fluffy as this photo. 

Source:
https://en.cookpad.com/recipe/2011459


Oil-Free Rice cooker Cheesecake
Ingredients
(Made in a 5 cup rice cooker (see Hints for cooking in smaller cookers))
Eggs 2
Plain yogurt 400 g
※ Sugar, pancake mix 80 g each
Lemon juice (optional) 1 tablespoon

1 ※ This results in very moist cake. You don't need to drain the yogurt, but you can drain it a little if you prefer.

2 

Beat the egg well inside the rice cooker bowl (I use a rubber spatula to mix everything. ☆

3 

Add the yogurt and sugar, and mix well. (Add lemon juice if you prefer.)

4 

Add the pancake mix and fold it in until there are no lumps left in the batter.

5 

Scrap down the sides of the bowl, and cook the cake using the regular rice cooking setting. (If your cooker has a special cake-baking setting, try using that.)

6 

If a skewer stuck in the middle comes out clean with no raw batter stuck on it it's done. (If it is still raw, cook for a while longer.)

7 

This cake is very soft when it's hot and may lose its shape, so take the rice cooker bowl out, cover with plastic wrap and leave to cool. When it's cooled down to room temperature, invert the cake onto a plate.

8 

How to take the cake out of the bowl intact: Put a small plate inside the bowl - if you don't have a plate that fits, just use your hand. Hold onto the cake inside the bowl with one hand and the bottom of the bowl with the other as you invert it.

9 Chill the cake well in the refrigerator to finish ☆ It's delicious served with fruit sauce - or have fun with your own variations 

10 If you can't finish the cake, it can be frozen. Wrap tightly in plastic wrap, put the wrapped cake in a plastic bag, eliminate the air from the bag and freeze.

11 ※ If you freeze it for a long time, the texture will change slightly. If that happens, just warm it up in the microwave and the cake will be revived.

Source:

https://en.cookpad.com/recipe/1379082

Rice cooker Cinnamon Rolls (I)

Ingredients

- 1 egg

- Margarine

-Flour

-Yeast

-White Sugar

-Brown Sugar

-Vanilla

-Cinnamon

Directions:

1. Warm ~1/2 cup of water on the stove. If you have a crazy camping propane stove like us, this will take about 45 seconds. I just kept my hand in the water until it felt warm. Add the water to a pinch of white sugar and half a packet of yeast. Wait ten minutes or until the yeast looks bubbly.

As an aside, I’ve also switched from Steripen water to just tap water. I figure as long as it’s boiled, I’m getting rid of the really bad stuff. Nothing bad to report thus far! What am I’m going to do  now with the hours I save sterilizing my water?

2. Stir 1 cup of flour, the egg, 1/3 cup of white sugar, and three pinches of salt together. Add the yeast.
3. Add 1/2 cup of flour at a time until the mixture looks like dough.
4. Place on a floured cutting board and knead for like 5 minutes.
5. Set the dough aside to rise for 20 minutes.

6. Wash your hands (if you haven’t already) 
7. In a separate bowl, combine three to four spoonfuls of cinnamon, a lot of brown sugar, a capful of vanilla, and margarine.
8. Mush together with your hands until it’s like a paste.

9. Roll the dough out on a floured cutting board.

I don’t have a fancy rolling pin so I just used a drinking glass that I sprinkled with flour to avoid sticking.

10. Spread the cinnamon-sugar on the dough.
11. Roll the dough hot-dog style. Cut into 1.5 inch pieces. This made about 8 rolls.
12. Put the rolls in a greased rice cooker and let rise for about an hour. (I think they had risen after about 30 minutes, but our electricity went off halfway through this recipe so I had to wait a bit longer until it came back on.)

13. Cook in the rice cooker for 1 cycle. You’ll need to continue baking (with the magic tape) for about another five minutes after that.
14. With a spatula, carefully try to flip the rolls over to bake on the other side.
15. Tape the rice cooker down to cook for another five minutes.
16. Once golden brown, slide out of the rice cooker and let cool!

Source:

http://irisinindonesia.wordpress.com/2012/10/13/cinnamon-rolls/

Rice cooker Cinnamon Rolls (II)

Ingredients

Dough
1/4 cup warm water
1 tsp white sugar
1 package active dry yeast
1/3 cup sugar
1 egg, beaten
4 tbsp butter, melted
1 tsp salt
½-1 cup milk
2.5-5 cups flour, more if needed


Filling
4-6 Tbsp softened butter, divided
1-1 ½ cup brown sugar
3-4 Tbsp Cinnamon, preferably Korintje

Optional:
Chopped walnuts or pecans
½ cup Honey

Icing

DIRECTIONS

Dough
Pour warm water into a small bowl or cup. Add 1 tsp sugar and stir to mix until dissolved. Gently pour yeast onto water. Set aside. The yeast will gradually combine and should slightly puff. It will smell slightly of, well, yeast and bread. This is called “proofing” and is used to ensure that your yeast is still active. 

In a large bowl, mix milk, sugar, melted butter, eggs, and salt. Stir well to combine. When yeast has proofed, add the yeast mixture and stir to combine. Add half the flour and stir to combine.

Adding flour is always the tricky part of baking, more art than science. The amount of flour varies depending on the weather that day, the humidity of the air, of the flour. It probably depends on the barometric pressure for all I know. But the real trick is that more often than not people add too much flour rather than too little.

The amount of flour is an art, so I can only give you quantitative guides and some qualitative indications. I would add flour ½ cup at a time. You want to just just barely past the stage where it seems like slightly eager primordial ooze. It will be much wetter than you expect: if left to sit on a board, it wouldn’t run all over the sides like spilled milk, but neither would it hold a perfect ball shape. At that stage, dump it out onto a well floured surface and begin kneading. This is going to be messy, but if kneading by hand resist the urge to add too much flour. It will stick to your hands like a bit of an unholy mess, but persist. Keep kneading, adding ½ cup at a time until some structure begins to develop. It still wouldn’t hold together like a perfect ball if you shaped it and set it down, but that primordial ooze is starting to get some posture, some manners. Keep working it, adding flour in smaller increments until you get it just past primordial ooze stage. It still wouldn’t stand up like a perfectly formed ball (they way cookie dough would) but it will hold together like a slightly depressed balloon, but without totally flattening out.

Place in a buttered glass or plastic bowl, preferably with steep sides. Cover and rest in a warm place, free from drafts, until doubled in bulk. This might take about an hour, but I always hesitate to give these indications, because they are an invitation to walk away and do something else. I have had too many yeast breads fall flat into unappetizing rock hard disks because I left them unattended for too long. The rise depends a lot on the temperature. Here it took about 35 minutes to double. Watch your thermometer and peek in on it from time to time

Filling

Don’t skimp on the filling. Of course the amount of your generosity depends on your own particular interests in “skinny” versus “gourmet.” Decide on your own preferences for the use of butter and sugar, but feel free to go wild with the spices. If you are feeling a bit cutting edge, I would consider adding some complimentary spices, like nutmeg, even a pinch of ginger or ground coriander.

Divide the butter into two parts and smooth the soft butter over the entire surface of the dough. Next sprinkle each half of the dough with half of the cinnamon and sugar mix. If using the optional extras, drizzle with honey and/or chopped walnuts. Be sure to spread all your goodies all the way to the edge of the rectangle or the rolls at the end will be sad.

Roll the dough gently, working from the long end nearest you towards the other long end. When you complete the rolling, pinch the long edge of the dough slightly to seal. Cut the rope into six pieces. Place the pieces onto a slightly buttered baking dish. They can be baked together in a circular baking dish with sides. Alternately, space them out well onto a jelly roll pan. If possible I like to use stoneware for this type of baking, because it produces wonderfully light final product.

Bake for 20-30 minutes at 350 degrees or until rolls are golden brown. Cool rolls slightly before icing.

Source:

http://skinnygourmet.blogspot.sg/2008/01/christmas-cinnamon-rolls.html?