I just bake this Chocolate Pumpkin Cake in my rice cooker this morning, and rushed to post it in order not to miss the Rice Cooker Cake Challenge #1 organized by Everybody Eats Well in Flanders, which closes today :D
This recipe is adapted from Miss B's Super Moist Chocolate Banana Cake. Instead of bananas, I used Kabocha Squash / Japanese Pumpkin instead :) Please refer to Miss B's blog for the original recipe.
Here's how I prepared the pumpkin:
1. peel and cut into small pieces (1cm cubes).
2. steam on medium high heat until soften. Test with a fork and check that it has turned soft.
3. mashed using a fork when it is hot.
I am using Hitachi rice cooker, 5.5 cups, which comes with a Cake function. I reduced the sugar (dry demerara sugar) to 160g. This is indeed a very easy recipe! And the best part is, I did not have to keep checking on the cake like when I baked using the oven. The rice cooker finished "cooking" the cake after approximately 55mins. The cake came out easily. Only thing is that my cake has the shape of my rice cooker :D
This is a great recipe to try for novice bakers. I have recommended it to my friend who is new in baking :) Thanks to Miss B for the recipe! :)
I am submitting this to the Rice Cooker Cake Challenge #1 - Are you game for it? hosted by Miss B of Everybody Eats Well in Flanders.