Tag Archives: Rice Cooker

レシピ, Cakes, Chiffon Cake, 美食, 静岡県, 静岡美食, 静岡市, 農業, Gardening, Gastronomes, Japan, Japanese Culture, Japanese Gastronomy, Recipes, Tofu

Tofu Chiffon Cake Steamed in Rice Cooker

2 Comments

CHIFFON=TOFU-1

Rice cookers come very handy when you want to make lighter cakes you can either eat hot, lukewarm or cold!

Here is another simple and healthy recipe for a chiffon cake including tofu!

INGREDIENTS:

Silk tofu: 150 g
Eggs: 2
Hot cake mix: 200 g
Milk: 100 cc (1/2 cup)
Sugar: 30 g
Vanilla essence: 2~3 drops

RECIPE

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Put the tofu into the rice cooker bowl.
There is no need to get rid of its water.

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Beat the tofu with a whisk.

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Add milk, eggs and sugar.

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Beat until you obtain a smooth mixture.

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Pour in the hot cake mix and mix well.
Last add vanilla essence and mix.

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Set the steamer on, close and switch on.

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Prick it with a wooden toothpick or a long and thin wooden pick.
If it comes out clean the cake is ready. If not cook again for a few minutes.

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You should be able to easily take it out!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

レシピ, Cakes, 美食, Dessert, 静岡県, 静岡美食, Food, Gastronomes, Gastronomy, Japan, Japanese Gastronomy, Recipes

Tea Chiffon Cake Steamed in Rice Cooker

6 Comments

TEA-CHIFFON-1

Rice cookers come very handy when you want to make lighter cakes you can either eat hot, lukewarm or cold!

here is a simple recipe for a chiffon cake!

INGREDIENTS:

Eggs: 2
Egg whites: 2
White sugar: 40 g
Salad oil: 2 x tablespoons
Baking powder: 4 g
Flour: 4 x tablespoons
Black tea teabag: 1 (Darjheeling, Earl Grey or whatever your favorite tea!)

RECIPE:

Make 2 tablespoons of tea with teabag. The more concentrated, the better.
Warm up inside microwave oven.

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Beat the egg whites with half of the sugar. Add the sugar in two steps.

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Beat until you obtain solid meringue/beaten egg whites and sugar.

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In another bowl the two whole eggs and the rest of the sugar.
Beat until the mixture becomes whitish.
Add the warm tea and salad oil and mix again.

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Mix in 1/4 (one quarter) of the meringue/beaten whites) with a spatula.

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Add flour and baking powder.
Mix gently with the spatula.

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Having obtained a smooth mixture with no flour curd bits, add rest of meringue/beaten egg whites and mix quickly with the spatula.

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Pour the mixture into the rice cooker basin. regulate the temperature a bit down and cook once.

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Check if it is cooked to your liking with a wooden stick.
Actually it’s best to cook it twice!

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Once cooled down serve it with a whipped cream of your choice.

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Bear in mind that it tends to crumble easily so cut it with a very sharp knife!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City