Banh Gato (Rice Cooker Cream Cake), Sweetened with Monk Fruit
Sweets and drinksBaked GoodsVietnamAbout 1 hour 30 minutes, including baking and 30 minutes chilling before decorating
A cream cake baked in a rice cooker gives a soft, airy sponge without an oven. The cook button is the hard part, since the pot flips to warm before the cake has taken enough heat.
After it switches to warm the pot is left alone, and at the 20 minute mark the cook button goes down again for 2 minutes before being released, adding another 6 to 7 minutes of baking.
This batch weighs about 335g, at roughly 293 calories per 100g.
Method
Mix 25g all purpose flour with 25g cornstarch and sift until fine. Set aside 5g of the unsalted butter to brush the parchment and melt it over a water bath.
Bring a little water to a boil, set a bowl over the pot so the base does not touch the water, add 40g unsweetened oat milk, 25g cooking oil and 15g unsalted butter, warm until the butter melts, stir well and lift the bowl off while the mixture is still warm to the touch.
Add the sifted flour to the milk and butter mixture and fold it in with a spatula.
Add the 4 egg yolks and stir steadily in one direction until the batter is thick and smooth with no lumps.
Put 1 very small pinch of salt and the juice of 1/4 lime into the bowl with the 4 egg whites, beat from low speed up to the highest until large bubbles form, then add 72g kOBE Monk Fruit Blend gradually and beat to stiff peaks that hold when the bowl is tipped.
Divide the whites into three parts and fold them into the batter one at a time, until the mixture is smooth and even.
Cut a round of parchment to fit the bottom of the pot, brush it with the melted butter, pour in all the batter and tap the pot lightly on the counter to level it.
Lay a cloth over the rim of the pot so condensation does not drip onto the cake, then close the lid.
Press the cook button, and once the pot switches to warm, leave it alone. At the 20 minute mark, press cook again for 2 minutes, release it and bake another 6 to 7 minutes.
When the surface is dry and springy, run a spoon around the side, slide a knife underneath to lift the cake, turn it back into the pot and press cook for another 5 minutes.
Cut 4 strips from a sheet of A4 paper, set the cake on them, whip the cream and spread it over the cake, smoothing it until even.
Pull the paper strips out, chill the cake in the freezer for 30 minutes, then decorate it with fruit.
Tips
Opening the lid during baking lets heat escape each time, which is what leaves the cake underdone.
Whites beaten to stiff peaks that hold when the bowl is tipped are what give the sponge its height.
Folding gently in three additions keeps the air bubbles intact.
Let the milk and butter mixture cool to just warm before the yolks go in, since hot liquid cooks them into lumps.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.