EASY RICE-COOKER FLUFFY CHEESE CAKE RECIPE BY TASTY
Here's what you need: cream cheese, eggs, pancake mix, heavy cream, egg whites, granulated sugar, butter, powdered sugar
Provided by Spencer Kombol
Categories Desserts
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, combine cream cheese, egg yolk, and pancake mix, whisk using a hand mixer until fully combined.
- Add heavy cream in two parts, whisking well in between.
- In a separate bowl, whisk egg whites until firm peaks form, then add granulated sugar in three parts, whisking well in between.
- Gently fold egg whites into pancake mixture in three parts and stir until fully incorporated.
- Grease rice cooker bowl with melted butter and add cheese cake mixture. Cook for 70 minutes.
- Once cooked turn the cake out onto a plate, splinkle with powder suger.
- Enjoy!
Nutrition Facts : Calories 465 calories, Carbohydrate 25 grams, Fat 37 grams, Fiber 0 grams, Protein 11 grams, Sugar 12 grams
SUPER FLUFFY RICE COOKER MOCHA CASTELLA CAKE RECIPE BY TASTY
Here's what you need: milk, instant coffee powder, vegetable oil, vanilla extract, egg whites, all purpose flour, sugar, cocoa powder, egg yolks
Provided by Angel Shon
Yield 6 servings
Number Of Ingredients 9
Steps:
- Stir instant coffee powder into warm milk until dissolved, then mix in your vegetable oil and vanilla extract.
- In a separate bowl, whip egg whites and add the sugar in three parts until it forms a stiff meringue. To this, slowly add the egg yolks, one at a time, while mixing with a whisk.
- Sift the flour and cocoa powder into the bowl and fold/mix the batter with a rubber spatula until fully incorporated.
- Rub a rice cooker well with cold butter or oil and add batter. Stir with a chopstick to release any big air bubbles.
- Cook the batter in the rice cooker for 50 minutes, or until cooked through.
- Cool and serve.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 17 grams, Fat 11 grams, Fiber 0 grams, Protein 12 grams, Sugar 12 grams
FLUFFY JIGGLY JAPANESE CHEESECAKE RECIPE BY TASTY
Learn to master this Japanese classic dish in your own home! Get ready to whip a lot of egg whites to create this exciting jiggly texture as well as layer in flavors like cream cheese.
Provided by Alvin Zhou
Categories Desserts
Time 1h45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 320°F (160°C).
- In a small pot over medium heat, whisk together the butter, cream cheese, and milk until melted and smooth. Remove from the heat and let cool.
- In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream cheese mixture, stirring until evenly combined.
- Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
- In another large bowl, beat the egg whites with a hand mixer until soft peaks form. Gradually add the sugar while continuing to beat until stiff peaks form.
- Fold about ¼ of the egg whites and into the yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
- Grease the bottom of a 9 x 3-inch (23 x 7.5 cm) round cake pan, then line the bottom and sides with parchment paper. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.
- Pour the batter into the pan and shake to release any large air bubbles.
- Place the pan into a larger baking dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) high with hot water.
- Bake for 25 minutes, then reduce the heat to 285°F (140°C), and bake for another 55 minutes, until the cake has risen to almost double its original height.
- Remove from oven, and carefully invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
- Dust the top of the cake with powdered sugar, then slice and serve with strawberries while still warm!
- Enjoy!
Nutrition Facts : Calories 659 calories, Carbohydrate 40 grams, Fat 41 grams, Fiber 1 gram, Protein 30 grams, Sugar 28 grams
EASY RICE COOKER GREEN TEA CAKE RECIPE BY TASTY
Here's what you need: white chocolate, sugar, milk, eggs, flour, matcha green tea powder, baking powder, white chocolate, strawberry, blueberry
Provided by Milloni Merchant
Categories Desserts
Yield 6 servings
Number Of Ingredients 10
Steps:
- Warm up milk until almost boiling.
- In a bowl, put in the white chocolate and sugar, then pour over warm milk and mix until chocolate is melted.
- Add 2 eggs and mix.
- Add flour, green tea powder, and baking powder into the mixture. Pour into the rice cooker pan and cook for 1 hour.
- Take the cake out from the pan and let it cool.
- Glaze with melted white chocolate, then add the strawberries and blueberries.
- Enjoy!
Nutrition Facts : Calories 331 calories, Carbohydrate 55 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, Sugar 16 grams
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RICE COOKER JAPANESE CHEESECAKE - KIRBIE'S CRAVINGS
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- In a large glass mixing bowl, add cream cheese. Your cream cheese needs to be very soft, otherwise it will not mix into the batter properly and you will end up with little lumps of cream cheese. I recommend heating it in the microwave (cover top of bowl with paper towel because sometimes it does splatter) at 10 second intervals, until you can whisk the cream cheese to look like a smooth frosting.
- Once cream cheese is whisked to a smooth state, add egg yolks. Whisk until batter is smooth. I found from my attempts that it is important to mix everything until smooth after each additional new ingredient, otherwise it will be too hard to remove the lumps later. Add in sugar and whisk until batter is smooth. Add in lemon juice and whisk until batter is smooth.
- Sift cake flour into the batter. The sifting is important. If you just add it in, the flour remains clumped up (I even tried beating it with an electric mixer and it didn't smooth out the flour lumps.) However, if you sift it in, you only need to whisk a few times for it to be easily blended into the batter. I do not own a flour sifter, so I simply pour the flour into a sieve and lightly tap the sieve against my other hand (the one not holding the sieve) until all the flour is sifted through. After flour is sifted in, whisk batter until smooth.
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