Rice Cooker Soft & Moist Banana Cake 电饭锅香蕉蛋糕

This is my all-time favorite banana cake recipe, made completely from scratch. But this time, it's baked in a rice cooker, not an oven. 

Ever since I got my Song Cho rice cooker, I have always wanted to try out the CAKE function. Happened to have some overripe bananas at home, so I give it a try and it was successful. 

This is the rice cooker that I used to bake this Soft & Moist Banana Cake.
Photo credit: Song Cho Singapore

Watch video tutorial, learn how to bake this perfectly soft, fluffy and moist Rice Cooker Banana Cake. 

Ingredients: 材料

Recipe adapted from Cottony Soft & Moist Banana Cake 

(A)

200g Cake Flour 低粉 200克

3/4 tsp Baking Powder 发粉 3/4小匙

1/3 tsp Baking Soda 小苏打 1/3 小匙

Pinch of Salt 盐 少许

(B)

4 Eggs 鸡蛋 4粒

130g Castor Sugar 细砂糖 130克

*280g Banana (mashed) 香蕉 280克（压成泥）

*Optional: 1 tsp Vanilla Extract/ 1/2 tsp Banana Essence 香草精 1小匙或香蕉精 1/2小匙

*Use 320g bananas if you omit vanilla extract/ banana essence. 如果没放香精油，香蕉的份量放320克。

(C)

130g Oil 油 130克

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤：

1. Sift (A) into a bowl. Set aside.  

(A）材料过筛，备用。

2. In a mixer, beat the eggs, sugar and banana until thick, add in vanilla extract/ banana essence, continue beating until ribbon stage. 

把鸡蛋，细砂糖和香蕉泥打至泛白，加入香草精／香蕉精，继续以快速打至浓稠。

3. Sift in (1) in 3 batches. Use a spatula to mix well. 

分3次筛入(1)，用刮刀搅拌均匀。

4. Stir in (C) and mix well. Scrape the bottom to make sure the mixture are well combined.

加入(C) ，搅拌均匀。油会沉底，记得要用刮刀从底部以切拌方式混合面糊。不能过度搅拌面糊。

5. Grease Song Cho Rice Cooker inner pot with some butter or oil. 

松厨电饭锅的内锅涂一层牛油或菜油。

6. Pour the batter into the rice cooker inner pot. Gentle tap the pot on the worktop 2-3 times. Transfer the inner pot into Song Cho Rice Cooker. Close the lid.

把面糊倒进内锅。把内锅轻轻的在桌上敲2-3次，然后放进电饭锅里。盖上。

7. To bake: Plug in Song Cho rice cooker. Press <MENU> function button, select <CAKE> function, press and hold the <START> button for 2 seconds.

先把松厨电饭锅插电开启。按《MENU 功能》 键，选择《CAKE 蛋糕》功能。长按2秒《START 开始》键。

8. Upon completion, a 'beep beep' sound will alert you that the cooking process is completed. Remove cake from the rice cooker and let it cool on the rack. Slice and serve. 

设定功能完成后，饭锅会发出 “啲”“啲” 的声音，提示工作完成。取出内锅，倒扣把蛋糕拿出，放在架上待凉后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

~ Special thanks to Song Cho Singapore ~ 

Cute Turmeric Chicken Steamed Bun/ Pao 可爱小鸡造型鸡肉包

Back to school day, I am getting more grey hair as I need to think of three-meals or more daily menu. Breakfast menu is the hardest because my son doesn't have appetite in the morning, so every morning I have to prepare something that looks good, taste new to him, small portion and nutritious. 

During school holiday, I have been baking bread very often as I did not have time to make steamed bun that need to shape. Now when the boy is at school and tuition class, finally I could spend more time in the kitchen to make his favourite steamed buns for him.

These steamed buns are not only cute, they are so soft and stay soft even after cooled for hours. Watch this video that I have shared on my Facebook Fan Page  to see the texture. 

This recipe is adapted from my Keroppi Matcha Steamed Bun recipe, with slight modification. Use natural colour from ground Turmeric, red rice yeast powder and charcoal powder to make these deliciously adorable steamed bun with chicken fillings. And again, I use my trusty bread maker to knead the dough. Using Song Cho Bread Maker to knead the dough is so quick and easy. It really saved my energy and time. 

In the past, when I need to make small amount of steamed bun, I'd have to knead the dough with hands because it's pretty hard to knead small portion of dough using my KA stand mixer. Now that I have my Song Cho bread maker, I can let it do the kneading. I'm impressed with the small but really powerful mixing blade in this bread maker. This is the bread maker that I would highly recommend to my readers. :)

Ingredients: Yield 8 buns

Dough recipe: 

85g Cold Milk 冷牛奶 85克

20g Sugar 细砂糖 20克

1 tsp Oil 油 1小匙

Few dashes of  Ground Turmeric 黄姜粉 少许

150g Plain Flour 中筋面粉 150克

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

Red Rice Powder and Charcoal Powder 红菊粉和黑炭粉，适量

1-2 tbsp Fresh Milk, if needed 牛奶，适量

Chicken filling 馅料: 

100g Chicken (boneless chicken leg, sliced thinly) 鸡肉 100克，切条

1/4 tsp Corn Flour 玉米粉／粟粉 1/4 小匙

1 tbsp Chicken Rice Paste 海南鸡饭酱 1汤匙

3g Spring Onion (chopped) 青葱碎 3克

Few dashes of White Pepper 胡椒粉 少许

Add all the chicken filling ingredients in a bowl, mix well. Cover with cling wrap, let marinate in the refrigerator for one hour or more. 将全部馅料的材料混合均匀，用保鲜纸盖上，放冰箱腌1小时以上。

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Take out bread barrel from Song Cho Bread Maker. Install the stirring rod. Add Milk > Castor Sugar > Oil > Ground Turmeric > Flour > Yeast into bread barrel. 

将牛奶》细砂糖》油》黄姜粉》面粉》酵母跟次序放入松厨面包机。

2. Return bread barrel into Song Cho bread maker, press bread barrel down, turn it by clockwise and make sure it is installed firmly. Press < MENU >, select <#15 FAST KNEAD DOUGH > , press < START >.

安装好后按键《MENU》，选择 《＃15 FAST KNEAD DOUGH 》，按 《START》。

3. When the dough is ready, transfer the dough onto table top. Portion out 2 small parts of dough for black and red dough. 

把打好的面团拿出，先割出两小份。分别做红色和黑色面团。

Tips: While working on each colour dough, keep the remaining dough in the refrigerator. 
小贴士：还没操作的面团先用保鲜纸盖好放进冰箱。

4. Prepare main dough: Divide the yellow dough into 8 portions. Gently knead each dough and roll into small round balls. Cover with cling wrap and store in the refrigerator. 

黄色面团：分割8份，每份揉成小球状。盖好，放进冰箱。

5. Prepare red colour dough: knead in some red rice powder and milk. Cover with cling wrap and store in the refrigerator. 

红色面团：加少许红菊粉和牛奶，揉均。盖好，放进冰箱。

6. Prepare black colour dough: knead in some charcoal powder and milk. Cover with cling wrap and store in the refrigerator. 
黑色面团：加少许黑炭粉和牛奶，揉均。盖好，放进冰箱。

7. Remove yellow dough from the refrigerator, wrap with chicken fillings. Repeat for all eight buns.
取出黄色面团，包馅料。

8. Remove red dough from the refrigerator, gently roll the dough. Divide dough into 8 equal portions, roll into ball. Use a spatula, gently press down to make a line in the middle (refer picture below). Brush some milk on top of the bun, Place the red dough on top. Repeat for all buns.
取出红色面团，分割8份，搓圆。在每份面团上割一条线。然后在包子上涂少许牛奶，把红色面团放在上面当嘴巴。重复至完成全部包子。

9. Remove black dough from the refrigerator, gently roll the dough. Roll and shape the facial details and claws, brush some milk on the bun and decorate accordingly. Repeat for all buns. Be creative to make different expressions.
取出黑色面团，轻轻搓圆然后造型做小鸡的眼睛和脚。然后在包子上涂少许牛奶，再做装饰。重复至完成全部包子。小鸡的表情没有限定的，可随意造型。我做了几款简单的，孩子超喜欢。大家可以试试或作参考。

10. Let it proof for about 50 minutes or doubled in size. Steam on high heat for 15 minutes. When it's done, turn off heat. Let it sit in the steamer for 5 minutes before removing from the steamer. 
做好造型后发酵50分钟或双倍大。放进蒸炉大火蒸15分钟。 蒸好后熄火，待5分钟才把包子拿出。待凉后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Basic Moist Sponge Cake aka Ogura Cake 原味相思蛋糕

Light, soft, fluffy and moist sponge cake with a hint of vanilla flavour. It is a delicious stand alone cake on its own. An easy recipe for home baking. :)

Ingredients: yield one 7" square cake

材料：

准备一个7寸方模

(A)

5 Egg Yolk 蛋黄 5粒

1 Egg 全蛋 1粒

1/8 tsp Salt 盐 1/8小匙

47g Oil 油 47克

70g Fresh Milk 牛奶 70克

70g Unbleached Cake Flour/ Hong Kong Flour 低筋面粉／香港面粉 70克 

1 tsp Vanilla Extract 香草精 1小匙

(B)

5 Egg White 蛋白 5粒

90g Castor Sugar 细砂糖 90克

*1/4 tsp Cream Of Tartar 塔塔粉 1/4 小匙

* Can be reduced to 1/8 tsp. 可减至1/8 小匙，新手勿减。 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1.  Use a hand whisk, whisk egg yolk and whole egg until frothy (until small bubbles appeared), whisk in salt, oil, vanilla extract and milk until well combined. Gradually sieve in flour, gently whisk until no more lumps. Do not over mix the batter.

把蛋黄和全蛋打至起小泡，加入盐，油，香草精和牛奶，搅拌均匀。分次筛入低粉／香港面粉。混合均匀即可。不要过度搅拌。

2. In a stand mixer, beat egg white and cream of tartar until frothy, gradually beat in sugar. Continue to beat until the meringue is stiff but not dry. 

把蛋白和塔塔粉打至起泡，慢慢加入细砂糖，继续打至接近硬性发泡。（看下图参考）

3. Fold egg white into yolk batter in 3 batches. 

分次把蛋白拌入蛋黄糊。混合均匀即可。

4. Pour the batter into a lined baking tin (7" square baking tin). Gentle tap the baking tin on the worktop to release trapped air. 

准备一个7寸方形的蛋糕模，铺油纸。把混合好的蛋糕糊倒入，把烤盘轻轻在桌面敲几下。

5. Steam bake in a preheated oven 140'C for 80 minutes. When it's done, remove the cake tin from oven. Invert the cake, peel off the baking sheet. Let it cool completely on the rack. Best serve chilled.

放进已预热的烤箱，以140度，蒸烘法，烘烤80分钟或至熟。烘烤完成后，把蛋糕倒扣，取出蛋糕。把油纸拿掉，蛋糕放在架子上待凉。蛋糕放冰箱冷却后即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

Note: 

 - Every oven is different, adjust the baking time and temperature accordingly. 每个烤箱的温度都不同，烘焙时间和温度须自行调整。

 - Bake the cake one rack above the lowest rack, place a tray of hot water at the lowest rack. 蒸烘法：在烤箱下层放一盘热水。

By readers, some feedback from those who have tried this recipe:

By Serena Chen

By Sonu Punjabi Nawani

By nominooom.id