Kabocha Pumpkin Cake Made with Rice Cooker

This was Kabocha pumpkin cake made with rice cooker.

Our rice cooker is one of our kitchen appliances that we have been using for years. It always works right - basically cooks rice automatically and properly. When I was checking Japanese cooking recipe sites, I saw many cake recipes that uses a rice cooker instead of an oven. Why not try?

I adapted a recipe from online with a few changes: making my own pancake mix with cake flour, baking powder, sugar, and cornstarch, and adding vanilla extra and brandy. I cooked frozen Kabocha in microwave and smashed it with a fork. Basically just mixed all ingredients together, pour into the rice cooker bowl, and push the button to cook. The recipe said Porridge cycle would be better, so I selected the cycle. One cycle didn't cook the cake thoroughly, so I repeated. Second cycle cooked the cake completely!

The rice cooker bowl is non-stick, so it was so easy to take the cake out from the bowl.

It was lovely moist light sponge cake. J liked the texture. I enjoyed the cake and the experience of rice cooker baking. Unlike the oven, a rice cooker doesn't require pre-heating. Also it doesn't make the kitchen (and up-stairs) hot especially during summer. Convenience, comfortable, brilliant!