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Hello Mom, hope you’re having an incredible day today. Today, we’re going to make a special dish, rice cooker squid savoury cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
See recipes for Depression Mango Cake Baked in Rice Cooker (No Eggs, No Milk) too. Open the mantle collar and spoon the rice mixture. Put in the rice cooker pan,pour the sauce.
Rice Cooker Squid Savoury Cake is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Rice Cooker Squid Savoury Cake is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have rice cooker squid savoury cake using 15 ingredients and 5 steps. Here is how you can achieve it.
Components of Rice Cooker Squid Savoury Cake:
- Take 150 g Squid Tube OR Rings *cut into small pieces
- Take *Note: Squid can be replaced with Octopus, Shrimps or Prawns
- Take 4 Eggs
- Make ready 1 tablespoon Oil
- Take 1 cup finely chopped Spring Onions OR Cabbage
- Take 1/4 teaspoon Dashi Powder
- Make ready 1/2 cup Self-Raising Flour
- Take 1/4 teaspoon White Pepper
- Take 2 tablespoons Benishoga (Red Pickled Ginger)
- Get 1/4 teaspoon Salt * add extra 1/4 teaspoon if you serve without the sauce
- Prepare <Toppings>
- Make ready ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce
- Get Aonori (Dried Green Laver Flakes)
- Take Katsuobushi (Bonito Flakes)
- Make ready Japanese Mayonnaise
Grease rice cooker bowl with melted butter and add cheese cake mixture. Once cooked turn the cake out onto a plate I dont have a rice cooker exactly as in the instructions so i just baked it using the method from another recipe. So preheat the oven with just heating elements at. Add everything into the rice cooker dish.
To Make Rice Cooker Squid Savoury Cake:
- Line the base of rice cooker’s inner pot with baking paper. - *Note: The cake can be cooked using a frying pan in the way you cook pancakes, OR baked in the oven.
- Place all ingredients except for Benishoga (Red Pickled Ginger) in a large heat-proof bowl, mix to combine well. Add Benishoga (Red Pickled Ginger) and lightly mix.
- Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting.
- Turn out on a plate, and carefully peel away baking paper. Serve hot with/without your favourite toppings. - *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.
- Oven Baking: Pour the mixture into a buttered baking dish, and bake in the oven at 200℃ for 30 to 40 minutes or until cooked. It would be quicker if you use Muffin Pan.
Taste and add salt and spices according to your liking. Set the rice cooker, switch on and cook! Once cooked take hot cake at once or it will get hard. If your family owns a rice cooker, then your mom may have made this one-pot throw-everything-in Kiam Peng before. It is made by combining uncooked rice, meat, vegetables and seasoning like soy sauce, sesame oil and oyster sauce in a rice cooker pot and then let the rice cooker do the job.
Don’t fail to remember to exercise the dishes over, to consume with family members in your home. Attempt to compare it with the dish you have. Is it much better or much less. Please mix it to make it taste better.
So that is going to wrap it up with this exceptional food rice cooker squid savoury cake recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
