Steamed chicken floss cake

Adaption from Alex Goh but recipe from A Busy Gran's Kitchen and modified

Steamed chicken floss cake 

Ingredients:

1 egg 70g sugar 35 ml oil (I use corn oil) 95g self raising flour (shifted) 10g chicken floss or extra

1. Whisk egg and sugar till thick and creamy.

2. Put in the salt.

3. Add the oil and mix well.

4. Add flour and mix well.

5. Pour some oil or butter on cake tin to avoid the cake from sticking to it. Pour the cake mixture into it.

6. Steam for 30 minutes. I put inside my Toshiba rice cooker to steam it.

Rice cooker butter cake

Rice cooker butter cake

Ingredients:

200 grams All Purpose Flour (I use Rose brand)

1 tsp baking powder

1 tablespoon vanilla extract

125g butter (room temprature) (if you bought 250g butter, just cut half)

2 eggs (room temperature)

125ml milk (better use less sweet milk)

1 tsp salt

160g castor sugar

Method:

1. In a bowl, shift flour and baking power. Put aside.

2. Then in a large mixing bowl, put butter,vanilla extract and salt. Then beat it with mixer.

3. Then slowly add 1/3 of sugar. Beat it and then one egg. Repeat these steps.

4. Then put 1/3 of the flour and 1/3 of the milk into the mixture and mix manually. Repeat these steps.

5. Grease the sides and bottom of the rice cooker bowl with oil/butter to avoid the cake stick to it.

6. Pour the batter into the rice cooker bowl.

7. Knock the rice cooker bowl few times to avoid bubbles.

8. If you have Toshiba rice cooker, press the bake function and leave it until 45 minutes. If you are using normal rice cooker, press cook for 3 times or less. Use a toothpick and check to see if the butter cake is cook.