Ingredients:
1.Eggs 3-4
2.Sugar
3.Flour
4.125ml milk
Step1:
Prepare 2 bowls, the bowl must be dry, no water and oil inside. Separate the egg yolk and egg white
Step2:
Add 5-8 tea spoons of sugar into the yolk (if u want it to be sweeter,add more sugar)
Step 3:
Use the spoon to mix the sugar and yolk. Add in 125ml milk and mix it again
Then add in the flour, mix it with up & down motion, not clockwise motion. Mix until it become sticky paste. (if it is too watery add in more flour, and if it is too sticky add in milk)
If the flour is not fully dissolved, use the spoon to press it.

Step 4:
After taking care of the egg yolk, now we prepare the egg white
Add 2-3 tea spoons of sugar into the egg white, add a little bit of salt or vinegar or lemon juice.
Batter it clockwise, do not change direction.
Batter until it become creamy or it won't fall down even if u turn over the bowl
You need some patience for this


Step 5:
After preparing the egg yolk and white, now is time to mix both together.
Mix the egg white cream to the egg yolk paste, mix with up and down motion, do not batter it clockwise.
Add it in 2 separate times

Step 6:
Ok, now can put it into the rice cooker!
Spread some oil or butter onto the rice cooker, then close the cooker and turn it to cook mode. After the mode turn to keep warm, pour in the egg paste.
Use a spoon to make the paste flat, or you can hold the cooker and shake it slowly, then turn the mode to "cook" again.

Step 7:
After the cooker turn into "keep warm" mode, wait for 15-20 min, then press to "cook" again.
After it turn to "keep warm" mode, wait for another 20min, then open the cover,use a toothpick to poke it to test whether the cake is ready to be served
If you feel that the cake is not yet ready, press again the "cook" mode.
There it is, ready to be eaten

PS: If your friends prefer the Mandarin version, can get it from 电饭锅蛋糕
Mar 18 2008, 02:17 PM
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