INGREDIENTS:
- 7 Tbsp (100 g) Golden Fiesta Canola Oil
- 1 cup white sugar, below rim (195 g)
- 3 pc (190 g) eggs
- 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
- Combine oil, sugar and eggs. Beat well for around 4 minutes until well blended.
- In a separate bowl, mash banana with vanilla. Add to egg mixture.
- Add UFC Coconut Cream. Mix for another 2 minutes.
- Sift dry ingredients. Add to the wet mixture, then fold mixture until well mixed.
Cooking
- Brush bottom and sides of rice cooker pot with oil. Pour mixture in. Cover.
- 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.
- 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.
- 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.
