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Classic Cheesy Rice Cooker Yema Cake

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Classic Cheesy Rice Cooker Yema Cake

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About this recipe

no oven? no problem! here’s a sweet and fluffy cake you can bake using your rice cooker.

Prepare the following

Measuring Cups
Spatula
Whisk
Grater
Bowl
Rice Cooker
Sauce Pan

Ingredients

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Cake

350 grams Instant pancake mix
1 cup Alaska Classic Evaporated Filled Milk 370mL Buy now
2 pc Eggs
2 tbsp Butter, melted
1 tsp Vanilla

Yema Filling

6 pc Egg yolks, beaten
1 can Alaska Classic Evaporated Filled Milk 370mL Buy now
1 can Alaska Classic Sweetened Condensed Filled Milk 300mL Buy now
1 cup Cheddar cheese, grated

Procedure

Tick the circle to once you're done with the procedure.

make the cake. in a measuring glass, combine alaska classic evaporated filled milk, eggs, melted butter and vanilla.
whisk until combined. place instant pancake mix in a bowl and create a well in the center.
Slowly pour in liquid mixture. Mix with a whisk until no more flour shows, but mixture is still lumpy. Do not over mix.
transfer mixture to a greased 6 cup rice cooker pot and cook for 20 to 30 minutes until done.
You may need to press down the cook button two to three times during this process.
prepare the yema filling: combine alaska classic evaporated filled milk and alaska classic sweetened condensed filled milk in a saucepan and heat mixture until it comes to a slight simmer.
pour half of the warmed mixture into the bowl of beaten egg yolks to warm them up then add it back to the rest of the mixture in the saucepan.
Cook over low fire until thickened. Do not overcook. Set aside.
When cake is done, split cake in half and place on a serving platter.
Spread yema filling over the cake then top with the other half.
Frost completely with the yema filling then top with grated cheese.

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Last updated Aug. 2021

Based on DTI.com

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