Creamy Chicken Sweetcorn Soup – A perfect cold buster with homemade croutons

chicken soup

croutons

This delicious, silky smooth Chicken-sweetcorn Soup, served with homemade croutons on the side, is a real winter warmer!

This could be served as a perfect starter in the cold winter months or serve to someone who is just recovering from a  nasty bout of a cold,  that could make him feel better instantly.  Kids too will love the soft bite of sweetcorn and the crunchiness of the buttered croutons floating on the soup.

I fried the croutons with a little butter on the pan, instead of making them in the oven, which I found much more easier and less time consuming too.  To my delight I found them beautifully buttery and crunchy, just the perfect crusty accompaniment for the soup!

You need the following ingredients to make this soup:

Chicken breast/pieces without bones 100 g
Corn flour 1 tbsp
Warm water 2 cups
Sweetcorn 1/4 cup
Vinegar 1/4 tsp
Salt and pepper to taste
Eggs  1
Onion  1
Garlic  3 cloves
Spring onion chopped 1 tbsp
Soy sauce 1/2 tbsp
Olive oil or any cooking oil 1 tbsp

Let’s make :

  • Heat oil in a heavy bottom pan
  • Drop chopped onions and garlic and saute a little.  Do not brown.
  • Add the chicken pieces cut into stripes and stir fry for 2 mins
  • Add salt and pepper

  • Pour  1 & 1/2 cups of warm water, cover and boil for 10 mins

  • Next, pour the chicken broth through a seive
  • Seperate the chicken pieces and crumble them or cut them into further thin stripes

  • Pour the chicken broth again to the pan and let it simmer
  • Drop sweetcorn and spring onions and give a good stir
  • Beat the egg and slowly pour into the pan while stiring vigorously with a fork

  • Add vinegar

  • Add soy sauce
  • Mix cornflour with 2tbsp of warm water and add into the pan and keep stiring
  • Adjust the taste.   Add a bit more water if the soup is too thick
  • Mix everything and simmer under low flame for 3 – 5 mins while stiring continuously
  • Serve piping hot in an elegant soup bowl with homemade croutons on the side

Homemade croutons 

croutons

  • Spread butter on both sides of three bread slices
  • Cut them into cubes
  • Drop a blob of butter into a non stick pan
  • Drop the bread cubes and pan fry both sides until golden and crusty
  • Delicious !

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Egg Roti – Delicious Sri Lankan Street Food

1st Step : Make the dough for rotis

You will need :

 All purpose flour  3 cups
 Salt  1 tsp
 Olive oil (Any cooking oil would do)  1 tbsp
 Sugar  1/2 tsp
Baking powder  1/2 tsp

Knead it :

  • Rub flour, sugar, salt, baking powder and oil together
  • Add lukewarm water little by little and knead for about 5 – 8 mins until the dough doesnt stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball.  Place on a tray a little apart from each other
  • Cover with a wet tea towel or a cling film and let them rest at least an hour

Groti

 

Try this egg roti version for kids.  

  • Beat 3 eggs in a bowl and keep aside.
  • Spray oil on the pan, flatten a dough ball and lay it on the hot pan.
  • Pour some of the egg mixture onto the roti, being careful not to let it spread beyond the edges.
  • Throw a handful of chopped onions, spring onions, chili powder and salt.
  • groti9
  • Once the egg is almost cooked, slowly fold the roti into half or bring all corners to the front.
  • Cook both sides until no raw egg bits are left,
  • Cut into equal size triangles and serve with ketchup.
  • Understandably, this will be irresistible for adults too.  Serve them  egg roti triangles with a steaming cup of plain tea with ginger pieces floating on top.

egg roti

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Vegetable Roti – Delicious vegetarian street food in Sri Lanka

Make these delicious vegetable rotis for your loved ones today!  They will love the flavourful vegetable filling with a bite of  chunks of potatoes in-between and the golden wrap of the roti.

White cabbage in the vegetable filling contributes a lot to make it delicious and flavourful, so find a small, tender white cabbage and shred it as thin as possible for this recipe.

So, let’s make it,

1st Step : Make the dough for rotis

You will need :

 All purpose flour  3 cups
 Salt  1 tsp
 Olive oil (Any cooking oil would do)  1 tbsp
 Sugar  1/2 tsp
Baking powder  1/2 tsp

Knead it :

  • Rub flour, sugar, salt, baking powder and oil together
  • Add lukewarm water little by little and knead for about 5 – 8 mins until the dough doesnt stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball.  Place on a tray a little apart from each other
  • Cover with a wet tea towel or a cling film and let them rest at least an hour

Groti

2nd Step : In the meantime, make the vegetable filling.

You will need :

Salt  1/2 tsp
Ground black pepper and chili powder  1/2 tsp each
Garlic chopped  3 cloves
Green chili slit  1
Onion chopped 1 large
Boiled potatoes 1/2 cup
Carrots – cut into thin strips  1 cup
Spring onions chopped or leek cut thinly 1/4 cup
White Cabbage – shreded thinly  1 cup
Turmeric powder/Mild curry powder 1/2 tsp each
Oil 1 tbsp

Stir fry it :

  • In a large wok, add 2 tbsp of oil and heat up
  • Add garlic and brown the chopped onion
  • Add carrots stripes, shreded cabbage and start stir frying until they wilt slightly.

  • Add the slit green chili and leek and continue stir frying for a min or two.  Do not over cook the veggies
  • Toss salt, turmeric powder and curry powder
  • Now add mashed boiled potatoes, leaving a few small chunks
  • Add a generous amount of ground black pepper.  Check the taste.
  • Give a good mix, cover and keep aside

3rd Step : Fill and bake the rotis

 

  • Heat up a non-stick flat pan and spray oil all over
  • Rub oil on your kitchen top and hands
  • Take a dough ball, flatten it by pressing down lightly and then drag from sides being careful not to tear it.
  • Place a heap of the veggie mix in the middle
  • Fold from sides, covering the veggie mix to shape it up as a rectangle
  • Place gently on the pan
  • Repeat the same steps with other dough balls
  • Arrange them around the pan and baking them, filliping over every now and again until the outer cover turns golden
  • Bake all the sides by tilting them up

  • Leave to cool
  • Serve warm with sliced raw onions or ketchup
  • Delicious!

 

 

 

 

 

 

 

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Deviled Prawns- Chinese style Fiery, Delicious Prawns

prawn develled

Serve this quick-and-easy, delicious deviled prawns to your family and friends and they will never forget the taste of it !

Make sure you opt for king prawns for making this dish; then, rub them with some lemon juice and keep aside for a while to get rid of the fishy smell.

If you prefer the taste of veggies to that of prawns, be liberal with them by adding  diced carrots, quartered green beans, spring onions or leeks.  This will make the portion a bit larger and healthier, but the original recipe with chili and bell peppers gives a distinct fiery taste that will stimulate anyone’s taste buds instantly.

You will need the following ingredients to make it

King Prawns – washed, devined, shell removed 500 g
Red, Green,Yellow bell peppers 1 each cubed
Brown sugar 1/4 tbsp
Soy sauce 1 tbsp or a bit more
Fish sauce 1/2 tbsp (optional)
Ginger garlic paste or both grated  1 tbsp
Garlic cloves  3
Onion  1 big cubed
Turmeric, Chili powder  1/2 tsp each
Salt 1/4 tsp
Oil 1 tbsp
Red food colour powder (Biryani colour) two pinches
juice of 1/4 of a lemon

Let’s Make

Marinate it

  • Rub salt, ginger garlic paste, turmeric powder, red chili powder, red food colour and lemon juice into the prawns
  • Keep aside for 20 – 30 mins

Stir fry it

  • Heat up oil and stir fry prawns under medium flame until cooked

  • Push the cooked prawns to a side of the pan and drop cubed bell peppers, garlic cloves and cubed onion

  • Stir fry all together for a few minutes.  Do not let the peppers and the onion lose their crunchiness
  • Add soy sauce,  sugar and fish sauce
  • You can toss a few more pinches of chili powder at this point if you’d prefer a spicier taste
  • Stir fry vigorously under high flame tossing the veggies and prawns together
  • Switch off flame and let the pan sit for a few mins allowing all the flavours to blend.
  • The prawns are now ready to serve with a bowl of steaming noodles
  • Yummy !

 

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Delicious Banana Cake – Spongy banana cake with chocolate chips and raisins

You will love this heartwarming banana cake that is deliciously moist and rich in banana scent.

Overripe bananas in your fruit bowl are ideal for this recipe as they are the most moist and juiciest in taste.  You can use both chocolate chips or raisins or omit either of them in this recipe.  However,  If you desire a plain banana taste, omit both and just add the rest of the ingredients. I personally prefer both in  balanced propotions as they enhance the taste  in a great deal.

Any left-overs could be stored in the fridge in an air tight cake box up to 3 days.

So, let’s make this super easy, delicious banana cake today!

What you will need:

Self Raising flour 250 g
Bananas  4
Light soft brown sugar 250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK) 140 g
Eggs  2
Milk Chocolate chips or broken pieces and raisins  2 tbsp each or a bit more
Salt 3 pinches
Banana essence (optional) four drops
Lemon juice 1 tsp each

Let’s make them:

Preheat  the oven to 160 C . Gas mark 3.      Oven temperature conversion :

http://happyrecipes.co.uk/oven-temperature-conversion/

Cream it

  • Cream butter and sugar together using an electric hand mixer.
  • Add eggs, one at a time. Make sure you beat two rounds after each addition.
  • Add banana essence,  lemon juice,  and cream for two rounds.

Mash it

  • Using a fork scrape the bananas into a bowl and mash them

Flour it

  • Mix  salt and self raising flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Now add the mashed bananas, chocolate chips and raisins
  • Give a thorough mix and combine all together

Tray it

  • Line up a 9in tray and pour the cake batter into it
  • Gently lift the tray and drop on to the pantry top to make the surface even

Oven it

  • Stick the tray in the oven and bake for 25 min or until the top turns golden brown.
  • Check by stabbing a skewer.  If the skewer comes out clean, your cake is ready.
  • Take out from the oven and leave in the tray for 10 mins to cool off.
  • Gently take the cake out and let it rest on a cooling rack
  • Enjoy a delicious piece from your cake with a steaming cup of tea

 

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Plain Vanilla cupcakes – Supersoft, delicious cupcakes that anyone can make

vanilla cupcakes

These plain vanilla cupcakes are so easy to make and would stay fresh and moist for days!

I have added corn flour into the cake batter that made the cakes extra spongy.  The light, silkyness in corn flour had a magical effect indeed!

Keep an eye on the oven because the cakes can get over baked and the top would be crispy instead of coming out super soft and spongy. Hence, as soon as you see them changing  into a soft golden colour, open the oven door and quickly instert a skewer or press in the middle to check if they are baked properly.  If the cakes are fully baked the skewer should come clean or if you press them in the middle, they should spring back.  Immediately, take the cakes out of the oven and let them cool off.

Let’s make them at the teatime today,

You will need the following items:

Self Raising flour 225 g
Corn flour 25 g
Caster sugar 250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK) 250 g
Milk 1/4 cup
Eggs 4
Salt 3 pinches
Baking powder 1 tsp
Lemon juice and Vanilla essence 1 tsp each

Let’s make them: Set the oven to 160 C . Gas mark 3.

Oven temperature conversion :   http://happyrecipes.co.uk/oven-temperature-conversion/

Cream it

  • Cream butter and sugar together using an electric hand mixer.
  • Add eggs, one at a time. Make sure you beat two rounds after each addition.
  • Add vanilla essence,  lemon juice,  and beat for two rounds.

Flour it

  • Mix baking powder, salt and corn flour to Self raising flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Add milk and fold well.

Fill it

  • Fill the paper cupcake cases 3/4th with the batter, leaving space for cakes to rise.
  • Place the filled up cases in the cupcake tray.
  • Lift the tray and drop gently on the pantry top twice, to level the cake batter’

Bake it

  • Pop the tray in to the oven.
  • Bake for 20 min or until the cakes are golden in colour (Never open the oven door in the inital 10 mins)
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.  Or press in the middle and it should spring back.

  • Take the tray out of  the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack.
  • Let the cakes cool off completely.
  • Your beautiful cupcakes are ready to devour or ice with any frosting now.

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Pretty Vanilla Cupcakes with Cream Cheese frosting and Strawberry sauce

These beautifully presented cupcakes with cream cheese frosting on top is a real winner, when it comes to party cakes.  The well in the middle filled with juicy strawberry sauce and topped with sweet cream cheese, blends heavenly to produce the yummiest ever treat for kids and adults alike!

By adding corn flour into the cake batter, the cupcakes can be made extra spongy and filling the little well in the middle with strawberry sauce, which in turn gives such a delicious taste.

It’s super easy to make, once you gather all the necessary ingredients and equipment together.

So, let’s make them:

You will need the following items:

Self Raising flour 225 g
 Corn flour 25 g
Caster sugar 250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK) 250 g
Milk 1/4 cup
Eggs 4
Salt 3 pinches
Baking powder 1 tsp
Lemon juice and Vanilla essence 1 tsp each

cup-cake-tray-300x300cupcake-cases-300x300

Let’s make them: Set the oven to 160 C . Gas mark 3.

Oven temperature conversion :   http://happyrecipes.co.uk/oven-temperature-conversion/

Cream it

  • Cream butter and sugar together using an electric hand mixer.
  • Add eggs, one at a time. Make sure you beat two rounds after each addition.
  • Add vanilla essence,  lemon juice,  and beat for two rounds.

Flour it

  • Mix baking powder, salt and corn flour to Self raising flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter.
  • Add milk and fold well.

Fill it

  • Fill the paper cupcake cases 3/4th with the batter, leaving space for cakes to rise.
  • Place the filled up cases in the cupcake tray.
  • Lift the tray and drop gently on the pantry top twice, to level the cake batter’

Bake it

  • Pop the tray in to the oven.
  • Bake for 13-20 min. (Never open the oven door in the inital 10 mins)
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.

  • Take the tray out of  the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack.
  • Let the cakes cool off completely.

Mascaphone cheese and Confectionary sugar (Icing sugar) frosting

Price: £6.50

 You will need :

  • Mascarpone cheese   –  100 g
  • Icing sugar                      – 30g or 35 g if you desire a sweeter taste
  • Lemon juice                   – 3 drops

With a spatula mix all together vigorously until creamy.

Let’s decorate the cupcakes now :

  • Cut out a small circle from each cupcake so a little well is formed in the center
  • Fill the well with strawberry topping
  • Cover with mascarpone icing with a flat knife or make a swirl with a nozzel.
  • Arrange quarters of strawbery and the cut out rounds of the cupcakes in the middle in a pretty angel.
  • Your pretty cupcakes are ready.
  • Stick them in the fridge because the topping is diary based.
  • Take out from the fridge 15 mins before serving.
  • Done!!

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Kottu Roti – All times favourite street food in Sri Lanka

With a typical metal clashing and banging to the rhythem of deafning fast beat music, making kottu is a roadside spectale at night in the island nation of Sri Lanka!

Kottu, literally means cut rotis, originated from the Southern part of India and found its way to Sri Lanka with a  delicious interlude.  Rather than using a knife to chop rotis into bite-sized pieces, the expert, street-food vendors use two thin metal plates to rhythmically chop them, while giving a little jig.

When the last of daylight dims down, bright white lights dazzle from the foodstalls, while a circle of onlookers watching in amasement how their portions of Kottu are made in minutes, followed by a  a rock and roll dance, cling clang of metals, many ingredients being dropped and then dissappered in shreds!  Finally, a heap of steaming kottu on a plate is offered in no time and while you are digging a fork between a combination of soft flakes of roti, glistering pieces of meat and shreds of veggies,  involuntarily; your legs will dance to the irresistable music aired to the wee hours of night.

We can produce something similar at home even though we don’t have the metal plates or the need of a jig.  The packeted frozen Kottu Porottas, available in the freezer section of  Asian food stalls, are the best and easiest choice or if you have time and patience, these rotis could be made at home and cut them according to the required size.  Interstingly, these rotis are called Hankerchief rotis, considering their thin and flat appearance.  However, they are locally known as Godamba roti.

Let’s make the rotis first and then the chicken curry that goes with Kottu.   If you have managed to get the Frozen Kottu Porottas, you can skip making the rotis:

Hankerchief roti / Godamba roti

Other delicious recipes that you could try out using the same rotis :

http://happyrecipes.co.uk/fish-rotis-triangles-filled-with-fish-and-potatoes/

You will need :

 All purpose flour  3 cups
 Salt  1 tsp
 Olive oil (Any cooking oil would do)  1 tbsp
 Sugar  1 tsp
Baking powder  1/2 tsp

Knead it :

  • Rub flour, sugar, salt and oil together
  • Add water little by little knead for about 5 – 8 mins until the dough doesnt stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball.  Place on a tray a little apart from each other
  • Cover with a wet tea towel or a cling film and let them rest at least an hour

Groti

Bake it :

  • Heat up a wide flat pan and spray oil all over
  • Grease the work top as well as your fingers with little oil
  • Place a dough ball on top and press it down from the middle and slowly spread it out from sides to look like a flat hankerchief or a bed sheet
  • Lift up slowly and place on the heated pan
  • Immediately after a few seconds, flip on to the other side
  • Bake both sides quickly, being careful no to make them crispy or burn
  • Cover with a lid or a tea towel until all the rotis are made
  • Cut into bite size pieces and keep aside

If you are buying Frozen Kottu Porotta rotis from Asian food stores:

  • Frozen kottu porotta pieces must be placed in a tray and stick it in the oven to thaw for a few minutes.  It is tastier this way than defrosting in the microwave.
  • But if you are buying whole frozen rotis like what you see in this picture, thaw both sides on a non-stick pan and then cut into small pieces.

 

 

 

 

Let’s make the chicken curry that goes with Kottu 

Marinate it :

Marinate 300g of chicken legs or thighs cut into medium size pieces with the following and keep aside for 1hr in the fridge:

  • Salt 1/4 tsp
  • Chili powder 1/4 tsp
  • Roasted curry powder  1/4 tsp (Could use garam masala in place of this)
  • Black pepper powder 1/8 tsp
  • Turmeric 1/8 tsp
  • Ginger and garlic grated or paste
  • Olive oil 1 tsp

Stir fry it:

  • Heat 1 tbsp of oil in a pan
  • Add 3 cloves, an inch long cinnamon stick, a few crushed cardamoms.  fry a minute.
  • Sweat a thinly sliced onion
  • Add a chopped garlic or two and a few crushed curry leaves.
  • Add a slit green chili
  • Drop the marinated chicken into the pan and fry for about 5 minutes under medium flame.
  • Now close the lid, lower the flame to the minimum and  the chicken cook for 10 mins.  (The juices from the meat will run out at this point)
  • Open the lid, mix all the juices and the chicken together and fry for another 2 mins.

Cook it :

  • Add water a little above the chicken pieces, cover the lid and cook for 10 – 15 mins.
  • Give a good stir and more water as you need a lot of gravy for Kottu.
  • Cover and cook further a few mins.
  • Finally, add a tablespoon of Maggi coconut milk powder to enhance the flavours.
  • Drop a few crushed curry leaves on top, cover and let it rest.
  • Your juicy chicken curry is  now ready!

 

 Make Kottu

You will need :

Rotis  3 cups
Salt  1/2 tsp
Ground black pepper  1 tsp
Garlic chopped
Green chili slit  1
Onion chopped 1
Large onion cubed 1
Carrots – cut into thin strips  1/2 cup
Spring onions chopped or leek cut thinly 1/4 cup
White Cabbage – shreded thinly  1 cup
Eggs  2 large

Veggie Mix

Stir fry it :

  • In a large wok, add 2 tbsp of oil and heat up
  • Add garlic and sweat the chopped onion
  • Add carrots stripes, shreded cabbage, slit green chilli and start stir frying until they wilt.
  • Add salt and ground black pepper

Egg it :

  • Now push the veggies to a side of the wok and break all 2 eggs into the pan.

  • Immediately scramble the eggs

Mix it :

  • Now mix veggies and eggs together and give a good stir frying under high flame.
  • Adjust the taste at this point.
  • Toss a bit more black pepper powder for enhancing the taste.
  • Add the cut pieces of Kottu Porotta and give a good toss and a shake to mix everything together.
  • Throw the cubed onion on top.  Onions should be crunchy to bite.  So do not cover the lid or over cook at this point

  • Your basic Kottu dish is done and taste delicious in every bite !

Eat it :

kottu

  • Now pour chcken and gravy on top of kottu and tuck in !!
  • Delicious !!

Tips :

  • Do not cover Kottu at any point as the onions could wilt.
  • You could make the chicken curry and rotis on the previous day to save time.
  • Mix the gravy and pieces of meat to Kottu only when you are ready to eat

 

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Steamed Tuti Fruiti Cake – Heavenly spongy cake steamed in the rice cooker

steamed pudding

The spongy bite of this cake, with delicate tuti fruiti pieces, makes it, a treat that is hard to resist!

Tuti fruitis,  meaning,  ‘all fruits’ in Italian,   are usually chopped candid fruits.  Their rich red and green colours and subtle fruity flavours contribute to a very tempting look on ice creams, jellies or cakes.

The best news about this cake is that it is steamed in the rice cooker,  not baked in the oven like conventional cakes,  which collectively account for its irresistible, 

spongy texture. You can use the usual steamer too, but if you have a rice cooker, the process is so much easier, as you just have to close the lid and set the “COOK” button on. In less than 30 mins, your juicy cake will be ready to devour! 

Now, you do not have to worry if your oven is  malfunctioning or  if you do not have one, as in the case of certain parts of the world.   In tropical countries, for instance,  many people do not want to use the oven, as it doubles up the heat in the house making it really hot and stuffy.

This recipe is just the one for them! Without an oven, now they too can enjoy a beautiful, home-made cake!

So, let’s get started,

You need the following usual ingredients for cakes :

 Self raising flour  100 g
 Melted butter or Margarine  100 g
 Eggs  2
 Sugar  100 g
 Salt  3 pinches
 Yellow cake colour (Optional)  2 drops
 Baking powder 1/4 tsp
 Vanilla  2 drops
Milk 1 tbsp
Tuti fruiti (red and green)
You can add red and green glazed cherries,
dusted in flour in place of tuti fruiti
1 tbsp each colour

Let’s make :

Beat it

  • Beat butter and sugar together in a bowl until creamy.
  • Add eggs one at a time and beat until frothy.
  • Sieve flour, salt and baking powder together on to the bowl.
  • Add Yellow cake colour, vanilla and milk.
  • Combine everything with a wooden spoon until a creamy batter is formed.
  • Dust tuti fruiti pieces with flour and add to the batter.

Dish it

  • Line up a pie dish or a round cake tin that would fit the steamer in the rice cooker.
  • Spoon the batter into it.

Steam it

  • Fill the rice cooker with water little less than half.
  • Place the steamer section and on top of it place the cake tray.
  • Close the lid and set to COOK mode.
  • Check after 1/2 hr with a wooden skewer stabbed in the middle of the cake.  If the skewer comes sticky with cake batter, close the lid and let the cake steam away another 15 mins.
  • Once the cake is steamed properly, take the tray out and let it rest for 5 mins.
  • Your cake is ready!
  • Enjoy!

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