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EASY RICE COOKER CAKE RECIPES: Carrot Apple Coconut Cake with Cream Cheese Glaze | Moist Healthy
Welcome to Life of Pang! Where YOU can BAKE in your RICE COOKER!
• SUBSCRIBE: http://youtube.com/c/LifeOfPang?sub_confirmation=1
• WATCH MORE Easy Dessert Recipes: https://www.youtube.com/playlist?list=PLgoB7uLnulo9vIEnbCBtbAh4keg_jH4Wa
EQUIPMENT USED:
• Similar Rice Cooker to mine Amazon US: https://amzn.to/31tpw4P
• Sharp Rice Cooker LAZADA TH: https://c.lazada.co.th/t/c.89z4
If you ever had carrot cake that hardly had any carrots in it? Well, this cake is for you because it's loaded with carrots and apples plus shredded coconut flakes. It's a great combination to the traditional carrot cakes. Make it and bake it in your rice cooker!
EASY RICE COOKER CAKE RECIPES: Carrot Apple Coconut Cake with Cream Cheese Glaze
INGREDIENTS:
• 1 1/2 cup (210g) ALL PURPOSE FLOUR
• 1 tsp (5g) BAKING POWDER
• 1/2 tsp (3g) BAKING SODA
• 1/4 tsp (2g) SALT
• 1/2 tsp GROUND CINNAMON
• 1/4 tsp ALLSPICE (optional)
• 1/8 tsp GROUND CLOVES (optional)
• 2 cups (260g) SHREDDED CARROTS (2 medium carrots)
• 1 cup (135g) DICED APPLES (2 small apples)
• 3/4 cup (185ml) COCONUT OIL (or any vege oil)
• 2 EGGS
• 1 tsp (4g) VANILLA EXTRACT
• 1/2 cup (100g) WHITE SUGAR
• 1/4 cup (40g) BROWN SUGAR
• 1/2 cup (50g) SHREDDED COCONUT FLAKES
• 1/2 cup (65g) CHOPPED WALNUTS
CREAM CHEESE GLAZE:
• 1/2 cup (113g) CREAM CHEESE (room temp)
• 2 tbsp (35g) UNSALTED BUTTER (room temp)
• 1 cup (130g) POWDERED SUGAR (icing sugar)
• 1/2 tsp VANILLA EXTRACT
• 1/2 tsp LEMON JUICE
HOW TO:
1. Sift flour, baking powder, baking soda, salt and spices together into a bowl and whisk until combined, then set aside
2. Peel and shred carrots and peel and dice apples to get needed measured amount
3. Add the shredded carrots and diced apples into the flour mixture and toss it to coat. Then set it aside (try to not let this mixture sit too long, like mine...)
4. In large mixing bowl, add oil, eggs, vanilla, white and brown sugar and mix for about 2 minutes or until sugar melted
5. Fold in the flour, carrot and apple mixture then mix until no more white flour, about 30 seconds. Try not to overmix
6. Add the shredded coconut flakes and chopped walnuts and mix just until incorporated
7. Pour into a lined or greased pot and spread the batter evenly onto the bottom
8. Place a paper towel or napkin on top to catch condensation before closing. Bake for 3 bake cycles (1 hr 30 min). Rice cookers varied so check after the 2nd bake cycle (1 hr)
9. Cool for 30 minutes before cutting. If glazing, let it cooled completely, about 1 hour
10. For the glaze, mix all ingredients in a bowl until well incorporated, about 1 minute. Glaze the entire cake or per slice. NOTE: If you want a cream cheese frosting, use 1 cup or 8 ounce (225g) of cream cheese. Enjoy!
OVEN BAKING:
Greas
...
https://www.youtube.com/watch?v=k5v4lR9FWPc
• SUBSCRIBE: http://youtube.com/c/LifeOfPang?sub_confirmation=1
• WATCH MORE Easy Dessert Recipes: https://www.youtube.com/playlist?list=PLgoB7uLnulo9vIEnbCBtbAh4keg_jH4Wa
EQUIPMENT USED:
• Similar Rice Cooker to mine Amazon US: https://amzn.to/31tpw4P
• Sharp Rice Cooker LAZADA TH: https://c.lazada.co.th/t/c.89z4
If you ever had carrot cake that hardly had any carrots in it? Well, this cake is for you because it's loaded with carrots and apples plus shredded coconut flakes. It's a great combination to the traditional carrot cakes. Make it and bake it in your rice cooker!
EASY RICE COOKER CAKE RECIPES: Carrot Apple Coconut Cake with Cream Cheese Glaze
INGREDIENTS:
• 1 1/2 cup (210g) ALL PURPOSE FLOUR
• 1 tsp (5g) BAKING POWDER
• 1/2 tsp (3g) BAKING SODA
• 1/4 tsp (2g) SALT
• 1/2 tsp GROUND CINNAMON
• 1/4 tsp ALLSPICE (optional)
• 1/8 tsp GROUND CLOVES (optional)
• 2 cups (260g) SHREDDED CARROTS (2 medium carrots)
• 1 cup (135g) DICED APPLES (2 small apples)
• 3/4 cup (185ml) COCONUT OIL (or any vege oil)
• 2 EGGS
• 1 tsp (4g) VANILLA EXTRACT
• 1/2 cup (100g) WHITE SUGAR
• 1/4 cup (40g) BROWN SUGAR
• 1/2 cup (50g) SHREDDED COCONUT FLAKES
• 1/2 cup (65g) CHOPPED WALNUTS
CREAM CHEESE GLAZE:
• 1/2 cup (113g) CREAM CHEESE (room temp)
• 2 tbsp (35g) UNSALTED BUTTER (room temp)
• 1 cup (130g) POWDERED SUGAR (icing sugar)
• 1/2 tsp VANILLA EXTRACT
• 1/2 tsp LEMON JUICE
HOW TO:
1. Sift flour, baking powder, baking soda, salt and spices together into a bowl and whisk until combined, then set aside
2. Peel and shred carrots and peel and dice apples to get needed measured amount
3. Add the shredded carrots and diced apples into the flour mixture and toss it to coat. Then set it aside (try to not let this mixture sit too long, like mine...)
4. In large mixing bowl, add oil, eggs, vanilla, white and brown sugar and mix for about 2 minutes or until sugar melted
5. Fold in the flour, carrot and apple mixture then mix until no more white flour, about 30 seconds. Try not to overmix
6. Add the shredded coconut flakes and chopped walnuts and mix just until incorporated
7. Pour into a lined or greased pot and spread the batter evenly onto the bottom
8. Place a paper towel or napkin on top to catch condensation before closing. Bake for 3 bake cycles (1 hr 30 min). Rice cookers varied so check after the 2nd bake cycle (1 hr)
9. Cool for 30 minutes before cutting. If glazing, let it cooled completely, about 1 hour
10. For the glaze, mix all ingredients in a bowl until well incorporated, about 1 minute. Glaze the entire cake or per slice. NOTE: If you want a cream cheese frosting, use 1 cup or 8 ounce (225g) of cream cheese. Enjoy!
OVEN BAKING:
Greas
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easy-rice-cooker-cake-recipes-keto
Welcome to Life of Pang! Where YOU can BAKE in your RICE COOKER!
• SUBSCRIBE: https://www.youtube.comhttp://youtube.com/c/LifeOfPang?sub_confirmation=1
• WATCH MORE Easy Dessert Recipes: https://www.youtube.comhttps://www.youtube.com/playlist?list=PLgoB7uLnulo9vIEnbCBtbAh4keg_jH4Wa
EQUIPMENT USED:
• Similar Rice Cooker to mine Amazon US: https://amzn.to/31tpw4P
• Sharp Rice Cooker LAZADA TH: https://c.lazada.co.th/t/c.89z4
SOCIAL MEDIA LINKS:
• https://www.facebook.com/ricecookerbaking
• https://www.instagram.com/ricecookerbaking
• https://www.instagram.com/lifeofpang.ricecookerbaking
• https://www.instagram.com/lifeofpang.youtuber
I am not very good with Keto recipes but this one.... YUM! St Patrick's day is right around the corner! Get your ingredients for this and my other green cake (Pandan Cake) to show off your st patty pride. I can eat this all day! It's really moist and soft with a great matcha green tea taste. Use sugar free berry yogurt or do like I did, top it with berry jam! It's really good! Happy baking in your rice cooker!
EASY RICE COOKER CAKE RECIPES: KETO Matcha Green Tea Cake Recipe | Greek Yogurt Frosting
INGREDIENTS:
• 1 cup (120g) ALMOND FLOUR (packed cup)
• 1/4 cup (20g) GROUND FLAX SEEDS
• 2 tbsp (12g) MATCHA GREEN TEA POWDER
• 3 tbsp (30g) ERYTHRITOL (sugar granules sub of your choice)
• 1 tsp (3g) BAKING POWDER
• 1/4 tsp (1.5g) FINE SALT
• 3 EGGS
• 1/2 cup (125ml) ALMOND MILK
• 1 tbsp (13.7g) COCONUT OIL
• 1 tsp (4g) PURE VANILLA EXTRACT
FROSTING:
• 1/2 cup (120g) SUGAR-FREE GREEK YOGURT (berry flavor is better)
• 1 tsp () MATCHA GREEN TEA (dusting)
HOW TO:
1. Drain the liquid from your yogurt; preferably overnight
2. In a bowl, mix almond flour, flax flour, matcha tea, erythritol, baking powder and salt together with a whisk until well combined
3. In a mixing bowl, beat together eggs, almond milk, coconut oil and vanilla extract for about 2 minutes, until light in color
4. Add the flour mixture and beat for another 2 to 3 minutes until well blended. Check video for correct batter consistency
5. Bake in lined rice cooker for 3 cook cycles (1 hr 30 min) or until tester comes out clean
6. Let it cool for 1 hour or more then frost with yogurt; dust a teaspoon of matcha green tea powder on top
OVEN BAKING:
Bake in pre-heat oven of 350F (175C) for 20 - 30 minute. Ovens varied so checking around 20 minute and bake longer if needed.
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banana-mango-bread-recipe-moist-and-soft
Welcome to Rice Cooker Baking with Life Of Pang! Where YOU can BAKE in your RICE COOKER! (EXPAND for RECIPE)
• RECIPES on HideOutTV https://hideout.co/userchannel/rice%20cooker%20baking?tab=videos
• RECIPES on YouTube https://youtube.com/playlist?list=PLgoB7uLnulo-gqKxZuFkjTUT7EqA2MAoU
• RECIPES on RUMBLE https://rumble.com/c/c-362095
• PRODUCTS USED are linked below the recipe
Never pass up making banana bread when you have ripe and sweet bananas! I love BANANA BREADS! You can use fresh, frozen or canned fruits and enjoy!
Banana Mango Bread Recipe | Moist and Soft Bread | EASY RICE COOKER CAKE RECIPES
NOTES:
* 1 cup = 250 ml
* My rice cooker capacity = 1 litre or 5 cups
* Please READ Important TIPS at the end of each video
INGREDIENTS:
• 1 cup (140g) ALL PURPOSE FLOUR (plain flour)
• 1 tsp (4g) BAKING POWDER
• 1/2 tsp (3g) BAKING SODA
• Pinch of SALT
• 1 cup (260g) MASHED BANANAS (2 large bananas)
• 1 EGG
• 1/4 cup (50g) LIGHT BROWN SUGAR
• 1/2 tsp (3g) VANILLA FLAVORING
• 3 tbsp (45g) PLAIN YOGURT/SOUR CREAM
• 1/4 cup (60ml) COCONUT OIL
• 1/2 cup (85g) CUBED MANGOS (fresh-frozen-canned)
• 1/4 cup (45g) CUBED PEACHES (fresh-frozen-canned)
• 4 tbsp (35g) ALL PURPOSE FLOUR (dust on fruit)
HOW TO MAKE IT:
1. Mix flour, baking powder, baking soda and salt to combine
2. In a large mixing bowl, whisk together mashed bananas, egg, brown sugar, vanilla, yogurt or sour cream and coconut oil to incorporate
3. Dust flour onto fruits to thoroughly coat them. Use one tablespoon at a time. You may need less. NOTES: If using frozen fruits, thaw on paper towels just to remove outer ice. If using canned fruits, drained on paper towels. Pat dry with paper towel
4. Whisk dry ingredients to wet batter to incorporate
5. Pour batter into grease or lined pot
6. Pick out pieces of fruits (do not dump the entire flour and fruit mixture in) then place them on top. Now push them just under the batter and spread batter to cover the fruits. I like doing it this way so I have fruits evenly distributed through out the bread
7. Cover with paper towel and bake for 2 bake cycles (60 min) then check. Rice cooker varies so bake longer as needed
8. Cool for 20-30 minutes and enjoy it warm
OVEN BAKING:
Bake in greased pan, in pre-heated oven of 350F (180c) for 30-40 minutes. Ovens varied so check about 35 minutes and bake longer as needed
***** DISCLAIMER *****
My videos contain affiliate links to products. As an Amazon Associate I earn from qualifying purchases from these links. There is no additional cost or obligation to you. But if YOU USE my links, it will help me buy baking ingredients to make MORE of your favorite goodies!
• MY STOREFRONT https://www.amazon.com/shop/lifeofpang
SIMILAR BAKING ITEMS (due to where I live, your coun
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• WATCH MORE Easy Dessert Recipes: https://www.youtube.com/playlist?list=PLgoB7uLnulo9vIEnbCBtbAh4keg_jH4Wa
Is It Possible to Bake Bread in a Rice Cooker:
https://youtu.be/7TYnYcQ0Ueg
This is my second bread but this time? It's in my pressure cooker instead of the rice cooker. I skipped the sunflower seeds in this recipe.
EASY PRESSURE COOKER RECIPES: Cranberry Honey Walnut Artisan Bread
INGREDIENTS:
• 1/2 cup or 63 grams CHOPPED WALNUTS
• 1 cup or 120 grams DRIED CRANBERRIES
• 3 cups or 360 grams ALL PURPOSE FLOUR
• 2 1/2 tsp or 10 grams DRY ACTIVE YEAST (1/2 tsp or 2 grams, for overnight rise, 12-18 hours)
• 2 tsp or 16 grams FINE SALT
• 1/4 cup or 60 ml HONEY
• 1 1/2 cup or 300 ml WATER (room temperature)
• Flour for dusting
HOW TO:
1. In a large bowl, add 3 cups of flour
2. Add yeast to one side of the bowl and salt to the other side of the bowl.
3. Use a wooden spoon and mix yeast into the flour on one side
4. Mix the salt into the flour on the other side
5. Now, mix everything in the flour mixture together
6. Add cranberries and walnut into flour mixture and mix well
7. In a cup, add honey into the water and stir until mixed
8. Pour water into flour mixture and mix until combined
9. Cover bowl tightly with plastic wrap or lid
10. Put covered dough in a warm area of your house with no draft and let it rise for 2 hours (unless doing the overnight rise recipe)
11. After first rise, the dough should doubled in size
12. Lay a sheet of baking paper on a flat surface and dust with flour
13. Place dough onto the baking paper and dust with flour
14. Using your hands or spatula, fold it under or over a few times, dusting with extra flour as needed
15. Shape it into a ball, dust with more flour
16. Cover with plastic wrap or lid and let it rise for another 45 minutes
17. Line pressure cooker with foil wrap, to prevent burning
18. Pre-heat your pressure cooker by turning it on for 10 minutes, lid closed
19. After 10 minutes, place the dough into your cooker
20. Close the lid and Pressure Valve.
21. Bake the bread in 3 baking cycles (30 minutes, 20 minutes, 15 minutes)
22. Carefully take the bread out and allow it to cool completely before cutting; about 1 hour or so
OVEN BAKING:
If baking in the oven, bake in a pre-heated oven at 450 degree F or 230 degree C, for 45-50 minutes. Bread is done when hitting the bottom of the bread sounds hollow.
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Welcome to Rice Cooker Baking with Life of Pang! Where YOU can BAKE in your RICE COOKER! (EXPAND for RECIPE)
• RECIPES on HideOutTV https://hideout.co/userchannel/rice%20cooker%20baking?tab=videos
• RECIPES on YouTube https://youtube.com/playlist?list=PLgoB7uLnulo-gqKxZuFkjTUT7EqA2MAoU
• RECIPES on RUMBLE https://rumble.com/c/c-362095
• PRODUCTS USED are linked below the recipe
This delicious Banana Flan recipe is steamed in the rice cooker and super simple to make. Another great way to use up some over riped bananas! I hope you'll enjoy it.
Easy Banana Flan Recipe | 5 Ingredient Banana Flan | ASMR | EASY RICE COOKER RECIPES
NOTES:
* 1 cup = 250 ml
* My rice cooker capacity = 1 litre or 5 cups
* Please READ Important TIPS at the end of each video
INGREDIENTS:
• 1/2 cup (100g) SUGAR
• 1 tbsp (15g) WATER
• 7/8 cup (7oz/205g) MILK (1/2 cup + 1/3 cup)
• 2 EGGS
• 2 LARGE RIPE BANANAS
• 1 tsp (6g) VANILLA FLAVORING
• 1 cup (250ml) WATER (for steaming in rice cooker)
HOW TO MAKE IT:
1. Cook the sugar and water in the rice cooker (or on a stove top over medium to low heat) until dark in color. It will start to smoke then take it off heat
2. Quickly pour into desired pan. Tilt and tap to spread the caramel onto the bottom before it hardens. Use any pan or bowls that will fit your rice cooker or steamer
3. In a blender or food processer, add milk, eggs, bananas and vanilla flavoring. Blend until smooth and well mix; about 1-2 minutes
4. Pour into prepared caramel pan and cover with aluminum foil. This will prevent steam water from going into the flan plus prevent over browning in the oven
5. Add 1 cup of water to rice cooker pot and place a trivet in. Cover and turn on the rice cooker to let the water boil
6. Once water is boiling, carefully place prepared flan pan on trivet. Covered and let it continue cooking until it goes into WARM. Mine took 15 minutes to completely evaporate the water
7. Once rice cooker goes onto "WARM", let it sit for another 15 minutes then test. If flan is still not set, add another tablespoon or two of water and repeat the cook process until the flan is set
8. Cool completely then refrigerate for another 3-4 hours or overnight to set
9. Loosen the sides and turn the flan up-side-down. Enjoy!
OVEN BAKING:
1. Pre-heat oven to 375F (190C)
2. Carefully place a pan of hot boiling water on the lower rack of your oven
3. Then place the flan pan on the next rack up. Or if your oven is small, use similar method using a pan and trivet (like my rice cooker steaming) making sure the water do not flow into the flan
4. Bake for 40-50 minutes or longer until set
***** DISCLAIMER *****
My videos contain affiliate links to products. As an Amazon Associate I earn from qualifying purchases from these links. There is
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easy-rice-cooker-cake-recipes-keto-and
Welcome to Life of Pang! ***(Expand description box for full recipe)***
• SUBSCRIBE: https://www.youtube.comhttp://youtube.com/c/LifeOfPang?sub_confirmation=1
• WATCH MORE Easy Dessert Recipes: https://www.youtube.comhttps://www.youtube.com/playlist?list=PLgoB7uLnulo9vIEnbCBtbAh4keg_jH4Wa
This recipe is keto friendly and gluten free! This version is more wet and more like a bar then other drier versions due to the almond flour used. Also, this recipe is not very sweet, just the way I like it. If you like it sweeter? Double the sweetener. Happy baking in your rice cooker.
EASY RICE COOKER CAKE RECIPES: Keto and Gluten-Free Chocolate Brownie Bar
INGREDIENTS:
• 3/4 cup or 200 grams UNSALTED BUTTER
• 1/2 cup 100 grams DARK CHOCOLATE (74% or higher)
• 4 small or 3 large ORGANIC EGGS
• 1 tsp or 4 grams PURE VANILLA
• Pinch of SALT
• 1/4 cup or 50 grams PURE FINE SUGAR (or any other sweetener substitutes)
• 1/2 cup or 50 grams ALMOND FLOUR
HOW TO:
1. Melt butter and chocolate in the microwave for 60-90 seconds or over low heat in a pot or melt it in your rice cooker. I just want to show various options for people here.
2. In mixing bowl, mix eggs, vanilla extract, salt and sugar
3. Pour chocolate mixture into egg mixture and mix to combined
4. Fold in almond flour until combined
5. Grease baking paper with butter and place inside of rice cooker pot, flatten as much as possible
6. Carefully pour batter into rice cooker pot, staying inside of the baking paper
7. Bake for 2 cycles, about 1 hour
8. Let it cool for 2 hours or overnight in the refrigerator before cutting
BONUS:
If baking in an oven, pre-heat oven to 350F or 180C and bake it for 20-30 minutes or until done.
************ HELLO ***********
Hi there. Thank you for watching my videos! Living a minimalist life style with a limited budget in a HOT climate could be a challenge! There are so many interesting things and frustrating situations. But it's how we react to life's pang that makes life interesting and happy. Right?
And having no oven does not mean I cannot have great bake goods. Baking in my rice cooker has allow me to make cakes, bread and other easy rice cooker cake recipes that I love eating. If you want to know how to bake in an electric rice cooker? Or how to make cakes without an oven? Please subscribe, like, share and come back for more easy tasty rice cooker recipes!
************ MY LINKS *********
DISCLAIMER:
My videos contain affiliate links to products. I may receive a small commission for qualify purchases made through these links.
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red-dragon-fruit-cake-dragon-fruit-bread
Welcome to Rice Cooker Baking with Life Of Pang! Where YOU can BAKE in your RICE COOKER! (EXPAND for RECIPE)
• RECIPES on HideOutTV https://hideout.co/userchannel/rice%20cooker%20baking?tab=videos
• RECIPES on YouTube https://youtube.com/playlist?list=PLgoB7uLnulo-gqKxZuFkjTUT7EqA2MAoU
• RECIPES on Odysee https://odysee.com/@lifeofpang:8
• RECIPES on RUMBLE https://rumble.com/c/c-362095
It is difficult to bake with fruits with a lot of juice and this is no exception. Be sure to measure out the mashed fruits accordingly. And flour your fruit cubes for less dense cake. If you do not like banana? You can use one large egg in place of the banana. Let me know how you like this cake!
Red Dragon Fruit Cake | Dragon Fruit Bread Recipes | Fresh Dragon Fruit | EASY RICE COOKER RECIPES
NOTES:
* 1 cup = 250 ml
* My rice cooker capacity = 1 litre or 5 cups
* Please READ Important TIPS at the end of each video
INGREDIENTS:
• 1 cup (140g) ALL PURPOSE FLOUR
• 2 tsp (8g) BAKING POWDER
• 1/8 tsp (1g) SALT
• 1/4 cup (35g) WHOLE WHEAT FLOUR
• 1/2 cup (125g) MASHED BANANAS
• 1/2 cup (125g) MASHED DRAGON FRUIT
• 1/3 cup (70g) SUGAR
• 1/4 cup (60ml) COCONUT OIL
• 1/2 tsp (3g) VANILLA EXTRACT
• 12 cubes (70g) DRAGON FRUITS
• 2 tbsp (20g) ALL PURPOSE FLOUR (optional: coat fruit cubes)
• 6 thin slices DRAGON FRUIT
• 1 tbsp (6g) DESICCATED COCONUT FLAKES
HOW TO MAKE IT:
1. Whisk together the flours, baking powder and salt to combined
2. Cut dragon fruit slices, cubes and mashed; enough for required amount
3. Mashed one large banana and measure out amount needed
4. In large mixing bowl, whisk together mashed banana, mashed dragon fruit, sugar, oil and vanilla extract
5. Fold in the dry mixture until there is no more white flour
6. Pour batter into lined pot/pan, smooth out the top and tap a few times to distribute batter
7. OPTIONALLY: coat dragon fruit cubes with 2 tablespoons of flour. Push each cube into the batter. Cover fruit cubes with batter
8. Layer sliced dragon fruit on top
9. Sprinkle with desiccated coconut
10. Bake for 2 bake cycles and check. Rice cookers varied so bake longer as needed
11. Cool 20-30 minutes and enjoy
OVEN BAKING:
Bake in greased and lined pan, in pre-heated oven of 350F (180C) for 30-40 minutes. Ovens varied so check about 30 minutes and bake longer as needed
***** DISCLAIMER *****
My videos contain affiliate links to products. As an Amazon Associate I earn from qualifying purchases from these links. It is FREE FREE FREE for you. USE my links & SUPPORT my channel!
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SIMILAR BAKING ITEMS (due to where I live, your country may not have exact make/model):
• SHARP (mine) THAILAND https://c.lazada.co.th/t/c.89z4
• RICE COOKER (similar size)
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how-to-make-box-chocolate-cake-taste
Welcome to Rice Cooker Baking with Life of Pang! Where YOU can BAKE in your RICE COOKER! (EXPAND for RECIPE)
• RECIPES on HideOutTV https://hideout.co/userchannel/rice%20cooker%20baking?tab=videos
• RECIPES on YouTube https://youtube.com/playlist?list=PLgoB7uLnulo-gqKxZuFkjTUT7EqA2MAoU
• RECIPES on RUMBLE https://rumble.com/c/c-362095
• PRODUCTS USED are linked below the recipe
No time to bake a cake from scratch? Here is an easy way to improve that box cake and make it look like you spent hours in the kitchen! Everyone will think it is a bakery cake! Plus it tastes soooooo much better! You MUST try this recipe!
How To Make Box Chocolate Cake Taste Homemade | Taste Like Bakery Cake Recipe | EASY RICE COOKER CAKES
NOTES:
* 1 cup = 250 ml
* My rice cooker capacity = 1 litre or 5 cups
* Please READ Important TIPS at the end of each video
INGREDIENTS:
• 1 box (15.25oz/432g) CHOCOLATE CAKE MIX
• 1 box (3.9oz/110g) CHOCOLATE INSTANT PUDDING MIX
• 4 EGGS
• 1 cup (240g) SOUR CREAM
• 3/4 cup (180ml) ALMOND MILK
• 1 tsp (6g) VANILLA EXTRACT
• 3/4 cup (180ml) SUNFLOWER/CANOLA OIL
Chocolate Mocha Frosting:
• 1/2 cup (117g) UNSALTED BUTTER (room temp)
• 1/2 cup (40g) COCOA POWDER (1/4 cup for less bitter taste)
• 1 tsp INSTANT BLACK COFFEE (optional)
• 1/2 cup (60g) POWDERED SUGAR (icing sugar)
• 1 tsp (6g) VANILLA EXTRACT
• 2 tbsp (30g) ALMOND MILK
NOTES:
There is a lot of batter in this recipe. If your rice cooker is 1 liter (5 cups) or smaller, I highly recommend doing two separate baking. Otherwise, it will take a very long time to bake and the center may not bake through. Larger rice cookers will be fine.
HOW TO MAKE IT:
1. Mix cake mix and pudding mix until combined
2. Add the rest of the ingredients and beat until well incorporated and smooth, about 2 minuts
3. Divide batter into two separate baking. I did some in cupcakes. You can do two separate bake or separate pans
4. Lined or oil your pot or pan. For cupcakes, only fill 3/4 full
5. Bake for 2 bake cycles (60 min) and check. Rice cookers varied so bake longer as needed
6. Cool completely (about 2 hours) if frosting
HOW TO MAKE FROSTING:
1. Beat room temperature soft butter until light in color, about 2 minutes
2. Add the rest of the ingredients and beat until well combined, about 1-2 minutes
3. Frost cake as desired
OVEN BAKING:
Bake in oil pan, in pre-heated oven of 325F (170C) for 40-60 minutes. Ovens and pans varied so check around 35 minutes and bake longer as needed. If baking in large pan or 2 pans, time may be less. For muffins, lined or oil tin and bake 20-30 minutes.
***** DISCLAIMER *****
My videos contain affiliate links to products. As an Amazon Associate I earn from qualifying purchases from these links. There is no additional cost or ob
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Welcome to Rice Cooker Baking with Life of Pang! Where YOU can BAKE in your RICE COOKER! (EXPAND for RECIPE)
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This 3 layer matcha green tea pound cake is so soft, moist and oh so yummy! This recipe is super easy but look like you spend hours baking. Amaze your love ones! Enjoy!
Pound Cake Recipes From Scratch | 3 Layer Matcha Green Tea | Butter Cake | EASY RICE COOKER CAKES
INGREDIENTS:
• 3 EGGS
• 2 tsp (10g) VANILLA FLAVOR
• 1/4 cup (60ml) MILK (I used half almond milk & half coconut milk mix)
• 2/3 cup (135g) SUGAR (1/2 cup or 100g for less sweet)
• 1/4 tsp SALT (omit if using salted butter)
• 1 1/8 cup (150g) CAKE FLOUR
• 1 tsp (5g) BAKING POWDER
• 7/8 cup (7oz/190g) UNSALTED BUTTER (room temp)
LAYER & FLAVOR:
Bottom Layer
• 2 tsp (10g) GREEN FOOD COLOR
• 2 tbsp (30g) MILK
• 1 1/2 tbsp (5g) MATCHA GREEN TEA POWDER
Middle Layer
• 2 tbsp (30g) MILK
• 1 1/2 tbsp (5g) MATCHA GREEN TEA POWDER
• 1/2 tsp (3g) GREEN FOOD COLOR
HOW TO MAKE IT:
1. Whisk together eggs, vanilla and milk then set it a side
2. In a large mixing bowl, combine sugar, salt and sift in flour and baking powder. Mix to incorporate
3. Add butter and mash with a spatula first (to prevent a cloud of flour) then beat with mixer for about 1 minute, until combined
4. Slowly add the milk mixture in thirds, mixing to incorporate in between. Repeat and finish mixing in the milk. Batter should be thick and creamy. Stop here if you want a plain vanilla butter cake
5. Mix the layer ingredients in a bowl until combined then add 1/3 of the batter. Fold slowly to incorporate the batter
6. Lined your pot/pan and distribute the bottom layer evenly
7. Continue with the middle layer and then top with the last 1/3 of plain batter
8. Bake for 3 bake cycles (90 min) then check. Rice cooker varies so bake longer as needed
9. Cool for 30 minutes with a paper towel lightly covered. If you do not cover, the outside of the cake will be dry
OVEN BAKING:
Bake in pre-heated oven of 325F (160C) for 40-50 minutes. Ovens varied so check around 40 minutes and bake longer as needed
************** DISCLAIMER ****************
My videos contain affiliate links to products. As an Amazon Associate I earn from qualifying purchases from these links. There is no additional cost or obligation on your part. But if YOU USE my links, it will help me buy baking ingredients to make MORE of your favorite goodies!
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thai-tea-chiffon-cake-recipe-how-to-make
This was another perfect sponge or chiffon cake. I love how soft, moist and light it was. My tea did not steep well so it was not as strong as I would like it to be. If you have a stronger tea mix, your color may be slighter darker. It should still be very good. This cake is lightly sweentened. If you want it sweeter? Add 2 tablespoons of sugar into the yolk batter. You will love this one!
Thai Tea Chiffon Cake Recipe | Thai Milk Tea Chiffon Cake Recipe | EASY RICE COOKER CAKE RECIPES
INGREDIENTS:
Tea Mix:
• 4 tbsp (28g) THAI TEA LEAVES
• 1 cup (250ml) HOT BOILING WATER
• 6 tbsp (100ml) HOT TEA
• 3 tbsp (40g) SWEETENED CONDENSED MILK
Batter:
• 4 EGG WHITES
• 4 EGG YOLKS
• 3 tbsp (45g) OIL
• 1/4 tsp SALT
• 1/4 cup (65g/60ml) THAI TEA MIX
• 1/2 cup (70g) CAKE FLOUR
• 4 EGG WHITES
• 1/2 tsp LEMON JUICE
• 1/4 cup (50g) SUGAR
HOW TO MAKE IT:
1. In a tea kettle or glass, add tea leaves and hot boiling water and let it steep for about 5 minutes. You can make more tea mix for drinking but we just need 1/4 cup (4 tbsp or 65g) of tea mix with the sweetened condensed milk
2. Separate 4 eggs into two separate mixing bowl
3. In the egg yolks, add oil, salt and mix to combined. Then add the 1/4 cup of tea mix and whisk to incorporate
4. Sift in the flour and whisk slowly until smooth
5. Beat the egg whites for 30 seconds then add the lemon juice. Beat for another 30 seconds then add the sugar in thirds; beating about 30 seconds in between each add. Beat until you get a stiff peak, usually around 4-5 minutes
6. NOTE: This is the most important step in making this cake. Go slowly to prevent bubbles. Add 1/3 of the whipped egg white into the yolk batter and slowly mix in one direction, using a whisk or spatula, for about 1 minute. Then pour the yolk batter into the whipped egg whites and slowly fold with a spatula in one direction. Be sure to scrape the sides and bottom and cutting through the middle; until most of the white streaks are gone. It took another 2 minutes and 30 seconds
7. Lined your pot or pan but do not grease it. Slowly pour in the batter to eliminate any bubbles. Smooth out the top. Tap it a few times to bring any bubbles to the surface. Pop any visible bubbles with spatula or toothpick
8. Cover with a paper towel to catch condensation before closing. Bake in the rice cooker for 2 bake cycles (60 minute) then check. Mine was done with 2 bake but rice cooker varies so bake longer as needed
9. Cool your cake upside-down on a rack (supposedly to prevent it from deflating... but mine deflated a bit still). Cool for 30 minutes or more
10. Use a spatula to loosen the sides then flip it upside-down. If your cake does not fall out, use your hand and gently lift the cake off the bottom all around the sides. Now just enjoy!
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