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I’m not sure what stars aligned in the googley cosmos, but this is the second guest post I’ve gotten this week. In this recipe post by blogger Rosie Zhao, we learn how to make cake in a rice cooker (bless you, Rosie, bless you). This is particularly relevant if you live in China, the land of no ovens. You can find the original post, with delicious cake-filled pictures, here.

Learn to Read Chinese Characters: Simplified Mandarin RecipesRosie says: “Since living in China I’ve become more and more interested in learning to cook western food from scratch. I want to try to recreate some of my favorites from back home in the U.S. I am trying to post some recipes in both English and Chinese on my blog in hopes that other expats as well as Chinese locals will give them a try. This recipe is my own and translated into Chinese with the help of my husband.

Click to Listen

电饭煲 – diàn fàn bāo – Rice cooker
克 – – Gram
毫升 – háo shēng – Milliliter
室温的 – shì wēn de – Room temperature
捣碎 – dǎo suì – Mashed
涂抹 – tú mǒ – Spread
拌入 – bàn rù – Stir in
混合物 – hùn hé wù – Mixture
跳闸 – tiào zhá – Flips, switch
牙签 – yá qiān – Toothpick


水果反转蛋糕 (使用电饭煲做的)
份量:8

准备材料
水果(比如:草莓,芒果)250 克
黄油(常温的)115克或者油180毫升*
白糖180克
鸡蛋2个
牛奶180毫升
香草精5毫升 (可选可不选)**
自发粉125克
苏打粉1茶匙
盐1小撮

制作方法
准备:10分钟 | 制作:15分钟 | 额外时间:10 分钟, 放凉
1. 把水果放在碗里。使用一把叉子捣碎水果做水果泥。我用的水果是草莓和芒果,其他的水果也可,比如:香蕉,菠萝等。
2. 用刷子把电饭煲内壁底部轻上一层油。
3. 把水果泥放在电饭煲底,均匀涂抹。
4. 拿一中碗,拌入面粉、苏打粉和盐混合在一起。
5. 另拿一大碗里把室温的黄油(或者油)和白糖混合一起。拌入鸡蛋搅拌。后拌入香草精和牛奶搅拌。
6. 慢慢将面粉混合物加入以上混合物拌均。
7. 把混合物倒入电饭煲。
8. 按“煮饭”的开关。蛋糕要制作大约15分钟。如果在这个时候煮饭开关已经跳闸了请等几分钟然后再按“煮饭”的开关。继续制作直至蛋糕完成为止。
9. 蛋糕制作好了以后需要用牙签测试一下是否已经熟了,插进去拔出来没有碎屑就代表熟了反之则不熟。
10. 让蛋糕冷却10分钟。用塑料或木制的勺子把蛋糕轻轻的取出来。
11. 最后用一个碟子盖着锅然后翻转,这样有水果的一面就在上面了。可以多加一些新鲜的水果在蛋糕上面。

*不同的油有不同的味道。做蛋糕的话,我觉得植物油或葵花籽油是最好的。
**很多西式甜点要求香草精。如果您经常想做西式布丁,蛋糕,饼干等您应该买一瓶,在淘宝能买到。

SHOW ENGLISH TRANSLATION »
Upside Down Cake (in a rice cooker)

Servings: 8

Ingredients:
1 c fruit
½ c softened butter OR 3/8 c oil
¾ c white sugar
2 eggs
3/8 c milk
1 tsp vanilla extract optional
1 c flour
1 tsp baking soda
pinch of salt

Directions:

1. Mash fruit in a bowl, using a fork. I used strawberries and mangoes, but feel free to experiment!
2. Grease the bottom of your rice cooker with oil or butter.
3. Spread fruit in bottom of greased rice cooker.
4. In a bowl, mix together flour, baking soda, and salt.
5. In a second bowl, cream butter (or oil) with sugar. Beat in eggs, one at a time. Add vanilla extract and milk and mix.
6. Stir dry mixture into wet mixture. Stir until combined.
7. Pour batter into rice cooker.
8. Close cooker and press ‘cook’ button. The cake will probably take about 15 minutes to cook but the ‘cook’ button will change to ‘keep’ before that. Just let it stay on ‘keep’ for a few minutes and then hit ‘cook’ again. Repeat if needed.
9. Check cake with toothpick, it should come out clean.
10. Let cool for 10 minutes. When done, loosen cake from sides of rice cooker with a plastic or wooden spoon (or spatula).
11. Flip onto plate and serve. Top with fresh fruit if desired.



3 comments to "Guest Post by Rosie Zhao: Cake Without the Bake"

  1. Great post! I’m excited to try out this recipe in my rice cooker. As a fellow expat in China, I’ve learned what a challenge it can be to prepare favorite recipes.

    Also, I want to add that Rosie is an excellent cook, so I’m sure this recipe is top-notch.

    • I’m definitely trying this next weekend! I once did an entire Christmas in the toaster oven, four cookies at a time, but I can’t get a whole cake pan in there.

  2. @Emily I’m glad you like my cooking!

    @Kendra I hope this turns out well for you. It worked just fine in my rice cooker. One of my friend’s said her’s was burnt but she wasn’t sure that she followed the directions correctly.

    I’m hoping to experiment more with my rice cooker. . . using it for ‘non-traditional’ things (i.e. not rice or porridge). I also plan to translate more western recipes into Chinese. :)


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