Rice Cooker Challenge - Steamed Moist Banana Cake

My first steamed moist banana cake done in a rice cooker! Thanks to Miss B's recipe from this link on her blog.

Here's what I have done.

Ingredients:

3 eggs

110g sugar (I use molasses sugar)

110g melted butter

200g very ripe bananas, weight without skin

160g plain flour

3/4 teaspoon baking powder (I use 1 teaspoon)

3/4 teaspoon baking soda (I omit this because there's none in the house)

A pinch of salt, less than 1/8 teaspoon

Note: I add 1 tablespoon of black sesame powder.

Method:

1. Sift flour, baking powder, salt, and black sesame powder in a big bowl, set aside.

2. Melt butter and molasses sugar in a non-stick pot and set aside to cool a while.

3. Mash bananas and set aside.

4. Lightly beat the eggs and add into the cooled mixture of melted butter and molasses sugar. Mix well with a rubber spatula.

5. Add in mashed bananas and mix well.

6. Finally, fold in sifted flour mixture (over 3 times) using a spatula.

7. Pour the cake batter into a greased rice cooker bowl. Press "COOK".

Here's what happened:

In my case, I'm using a traditional (manual) rice cooker without any cake-baking function. It only has the normal "COOK" and "KEEP WARM" functions.

My rice cooker is a bit old and it gets heated very fast, it switches itself from "COOK" to "KEEP WARM" after about 20 minutes. I check my cake and find that its middle is still raw. So, I use a plastic spoon and secure the button in place so that it stays at the "COOK" mode for another 15 minutes. At this point, I insert a skewer into the middle of the cake at 3-4 different places. All come out clean. So, I remove the plastic spoon and let the button stays at the "KEEP WARM" mode for another 15 minutes.

Total time: 20 + 15 + 15 minutes = 50 minutes

Miss B's tip: Don't ever force the cook lever to be pressed down otherwise your cooker will be damaged. Just let it switch automatically "keep warm" and wait 5 to 10 min before pressing "cook" again.

Note: Cooking time may vary based on the type and capacity of your rice cooker. Mine is a 10-cup capacity rice cooker.

8. Allow the cake to cool for a while before turning it out.

Here's what happened:

The cake's top is shiny and soft. The sides are dark brown and very "crusty". The bottom is a bit burnt.
 
Perhaps it's time to change my rice cooker to a modern one if I want to make more rice cooker cakes! Gotta tell the hubby. LOL.

Miss B's tip: You can follow nasifriet's tips on how to prevent your cake from getting burnt, she lined her cooker with layer of alum foil and another layer of parchment paper.

Soft, moist, and fluffy!

I'm submitting this post to "Rice Cooker Cake Challenge #2 - What Else Can a Rice Cooker Do?" hosted by Miss B of Everybody Eats Well in Flanders.