Cakes - Yum Asia Bamboo YUM IH152 Bedienungsanleitung

A sprinkle of ground cinnamon (to garnish)
Directions
1. Measure your short grain rice with the measuring cup you got with your rice cooker.
2. Rinse rice in cold water, place rice and water (to the correct line on the inner bowl) into the rice cooker,
choose the 'SHORT GRAIN' rice setting.
3. Meanwhile whisk evaporated milk, coconut milk, sweetened condensed milk, cinnamon stick (or
ground cinnamon), lemon zest (a large thin slice of zest, not grated) and nutmeg together.
4. When rice is cooked and the rice cooker has switched to keep warm, add the whisked milks into the
rice, close the lid. Check about 30 minutes later and see if it is at the consistency you like.
5. Discard the cinnamon stick (if using) and the lemon zest.
6. Place into individual dishes and garnish with ground cinnamon and cream if desired.
** Vegan adaptation - this can also be made without the evaporated milk and condensed milk as a
non-dairy alternative.
Use one whole tin of coconut milk and some non-dairy milk to loosen it after stage 5 if necessary.
7.1

CAKES

For cakes, you can make things easier by using a ready-made cake mix and adding your favourite ingredients,
they still turn out perfectly. If you want to make your own cake batter, be sure to follow the guidance on
maximum ingredients.
BANANA CAKE
Ingredients
3 eggs
110g sugar
110g melted butter
200g very ripe bananas (weight without skin)
160g plain flour
3/4 tsp baking powder
3/4 tsp baking soda
a pinch of salt, less than 1/8 tsp
butter for greasing the inner bowl
Directions
1. Sift the flour, baking powder, baking soda and salt in a big bowl, set aside. Melt the butter and sugar in
a non-stick bowl and set aside to cool a while. Mash the bananas with a fork and set aside.
2. Add the beaten eggs to the melted butter and sugar and mix well using a manual whisk or spatula.
3. Add in mashed bananas, mix well using a spatula
4. Finally, fold in sifted flour mixture using a spatula
5. Pour the cake batter into the greased rice cooker bowl. Hit the bottom of the rice cooker bowl with the
flat of your hand several times in different parts of the bowl. This will ensure there won't be any large
air bubbles in the finished cake.
6. Select the 'CAKE' option and move the time to at least 50 minutes. It may need longer than this, so
when the 50 minutes cycle has finished, test the top of the cake by gently pressing it. If it feels firm, it's
ready – alternatively insert a toothpick and it shouldn't have any cake mixture stuck to it.
7. Remove the bowl from the rice cooker unit and allow the cake to cool for a while in the bowl. When
fully cooled, put your hand inside the rice cooker bowl on top of the cake and tip out onto your hand.
The bottom of the cake will have a lovely crust and you can transfer the cake onto a plate.
Bamboo IH Multifunction Rice Cooker by Yum Asia
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