Rice Cooker Banana Cake

INGREDIENTS:

 

  • 2/3 cup (180 g) peeled overripe banana
  • 1 tsp vanilla flavor
  • ½ cup UFC Coconut Cream

 

  • 1 ¼ cup all-purpose flour (200 g)
  • 1 tsp baking soda
  • 1 ½ tsp baking powder (optional)
  • ¼ tsp UFC Iodized Salt

 

PROCEDURE:

Mixing

  1. Combine oil, sugar and eggs. Beat well for around 4 minutes until well blended.
  2. In a separate bowl, mash banana with vanilla. Add to egg mixture.
  3. Add UFC Coconut Cream. Mix for another 2 minutes.
  4. Sift dry ingredients. Add to the wet mixture, then fold mixture until well mixed.

 

 Cooking

  1. Brush bottom and sides of rice cooker pot with oil. Pour mixture in. Cover.
  2. Plug rice cooker and press “cook.” Set timer for 45 – 55 minutes. Do not open the pot during the entire cooking time to ensure cake evenly cooks.
  3. For standard rice cooker, press “cook” every 8 – 10 minutes for 4 – 5 cycles until the cake is cooked with its top set but still moist.

Notes

  • For standard rice cookers, setting will automatically switch to “warm” every 6 minutes, pressing cook every 8 – 10 minutes continues cooking while preventing the bottom from burning.
  • To test if cooked, insert a knife or toothpick into the center of the cake. It should come out clean with a few moist crumbs.
  1. Once cooked, unplug rice cooker. Leave covered for a few minutes for the steam to make it easier to remove the cake. Scrape sides of pot to loosen. Flip upside down onto a plate. Cool and serve.

Other Recipes

Lychee Buco Salad

INGREDIENTS: 1 can (565 g) UFC Fruit Selections Lychees in Light Syrup, drained and set aside syrup ¼ cup cooked small sago / tapioca pearls

Read More »

Pizza Roll

INGREDIENTS: 6 slices loaf bread ½ pack Meaty Overload 25 g Cheese (6 strips)            Frying ½ cup Panko breadcrumbs 1

Read More »

No Bake Salmon

INGREDIENTS: 1 can (155 g) UFC Garden Fresh Green Peas, drained 1 can (158 g) UFC Fresh Selections Whole Kernel Corn, drained 50 g carrots,

Read More »

Hainanese Rice

INGREDIENTS: 200 – 300 g Chicken Fillet (breast or thigh) 2 Tbsp Datu Puti Oyster Sauce 2 tsp Sesame Oil   1 rice cup (takal)

Read More »

Leftover Paksiw

INGREDIENTS: 250 – 350 g leftover lechon manok / lechon kawali / liempo or any leftover meat 2 Tbsp vinegar 1 pc laurel ¼ cup

Read More »

Leftover Sisig

INGREDIENTS: 1 Tbsp cooking oil or butter 250 – 300 g leftover lechon manok / lechon kawali / liempo, diced or any leftover meat, diced

Read More »

Maja Blanca

INGREDIENTS: 1 can (425 g) UFC Cream Style Corn / Whole Corn Kernels, drained * 1 can (400 mL) UFC Coconut Cream 1/8 tsp UFC

Read More »
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

Keeping this cookie enabled helps us to improve our website.