Upside Down Pineapple Cake in Rice Cooker
- Pineapple rings and juice
- 1 to 2 pineapple (Indonesian: nenas), cored and cut into rings, use enough to cover the bottom of your rice cooker pot
- 1 cinnamon stick (Indonesian: kayu manis)
- 4 cloves (Indonesian: cengkeh)
- 2 tablespoon brown sugar
- Wet ingredients
- 4 eggs, separate the whites from the yolks
- ¼ cup sugar
- 50 gram butter, melted
- ¼ cup milk
- 1 teaspoon vanilla essence
- Dry ingredients
- 1 cup all purpose flour, sifted
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- powdered/confectioner's/icing sugar
- 1 whisk
- 1 rice cooker (mine is a basic 10 cup capacity rice cooker with teflon coating pot)
- Place the pineapple, cinnamon, cloves and brown sugar on a pan and cook on low heat until bubbles. Once pineapple is softer but stiff firm, turn off the heat and set aside to soak up in the juice while you continue with your cake preparation.
- In a mixing bowl, whisk egg whites until medium peak while adding the sugar in batches, I usually do this in three batches.
- Then add the egg yolks, melted butter, milk, and vanilla essence into the egg whites. Mixing completely one by one before adding the next ingredient.
- Lastly, fold the dry ingredients with the wet ingredients with a spatula. Do not overdo this part or all that effort to aerate the egg whites will be wasted, just make sure that everything is well combined.
- Place the pineapple rings in the bottom of your rice cooker pot, and reserve the cooking liquid to glace the cake. Pour the batter into the pot to completely cover the pineapples.
- Place the rice cooker pot into the rice cooker and press the “cook” button. Once it turns to “warm”, wait for 10 minutes. Repeat the “cook” and “warm” process another 3 times for a total of 4 “cook” and “warm” cycles.
- Open the rice cooker lid, and test if the cake is done by inserting a toothpick into the cake. If the toothpick comes out clean, it is done. If not, repeat the “cook” and “warm” cycle again until the cake is done.
- Remove the rice cooker pot, cover the pot with a plate wider than the pot opening, flip upside down and the cake should drop onto the plate.
- Lightly brush the top of the cake with the reserved liquid from cooking the pineapples. This helps the cake stay moist even the day after (if it lasts that long). Sprinkle with some powdered/confectioner's/icing sugar.
Another great recipe by https://dailycookingquest.com.