Michelle Wong's Hanjuku Healthy Rice Cooker Recipe Is A Big Hit With Parents

• Prepare two pieces of baking paper to double-line the base of your rice cooker pot. See to it that the paper goes up the sides of the pot for easy removal after your cake is done.
• Now fill a saucepan with water till midpoint and place it over medium heat. Place the white chocolate in a bowl and then place it on top of the saucepan. See to it that the bottom of the bowl doesn’t come into contact with the water. Keep string the chocolate occasionally, until it melts completely. Now, remove it from the heat and stir the mixture until it is smooth. 
• Then take a large bowl and whisk the cream cheese until it is soft and smooth. Add an egg yolk to make it softer. 
• Now add the melted chocolate to it and whisk it properly. 
• Get a separate bowl and whip the egg whites until the meringue does not fall off the bowl when it is inverted.
• Now, use a rubber spatula to gently fold egg whites into the egg yolk mixture in three batches. There can be some lumpy textures, but it’s okay. Now add one tbsp of all all-purpose flour and fold till it just disappears.
• On the base of the rice cooker pot smear a bit of batter. Double line the rice cooker with the prepared baking paper and then pour the batter. Remove the trapped air bubble by banging the pot against the counter.
• You need to now cook the cake until the timer goes off (around 5 mins). Leave the cake in the rice cooker on ‘Warm’ mode for around 45 mins to an hour. The heat will gently bake the batter. Your cake is done when you insert a wooden skewer into the centre and it comes out clean. 
• Cool the cake in the rice cooker for one to two hours with the lid on, before you refrigerate it for at least 3 hours or more to make it firm. 
• When it is completely chilled, remove the cake from the pot by taking the side of the baking paper. After you invert the cake onto the plate, then remove the baking paper
• It is totally up to you how you want to garnish the cake before serving. You can keep the leftover in the fridge for the next two to three days. 

Your delicious 7-inch-wide cake is ready!

This recipe is fuss-free and delicious, plus, it is easy to bake because it doesn’t require an oven and you can make in just a rice cooker. 

In case you are looking for more sweet recipes that can be prepared in a rice cooker, here are three options you can try.  

Healthy Rice Cooker Recipes: 3 Sweet Dishes You Can Try At Home

Pancakes

A couple of years back, rice cooker pancakes were introduced in Japan and it instantly became a massive Internet sensation. Here’s how you can make one:

Ingredients:

• All-purpose flour (2 cups)
• Baking powder (2 1/2 tsp)
• Granulated white sugar (2 tbsp)
• Large eggs (2)
• Low-fat milk: 1 1/2 cups 

Steps:

• In a large mixing bowl, whisk the eggs and milk together. Then add the remaining ingredients and whisk until only small lumps remain.
• Grease the interior of the rice cooker pot so that the mixture doesn’t stick along. Pour the batter, but make sure it doesn’t reach past the halfway point as the pancake will rise when you are cooking. Now, close your rice cooker. 
• Set to cook for 45 minutes. The cooking time can vary slightly depending on your rice cooker (size, power, etc). It is important to check in on it frequently so that it doesn’t get burnt or remain half-cooked. 
• After the cake is done, you will find that surface of the cake may look slightly wet, but it is due to condensation. The cake should feel firm and bounce back. Insert a toothpick at the centre of your cake to see if it comes out clean, if so, it indicates that the pancake is ready.