matcha cake in rice cooker 🍵

Ingredients

• 3 Eggs (large, room temperature)
• 100 g Granulated Sugar (fine granulated)
• 100 ml Whole Milk (cold, can substitute with plant‑based milk)
• 120 g All‑Purpose Flour (sifted before use)
• 5 g Matcha Powder (high‑quality culinary grade, sifted)

Instructions

1. Prepare Ingredients

   Gather all ingredients and bring the eggs and milk to room temperature. Sift the flour together with the matcha powder into a separate bowl.

   Time: PT3M

2. Whisk Eggs, Sugar, and Milk

   In the mixing bowl, beat the eggs, granulated sugar, and milk together until the mixture triples in volume and becomes pale and fluffy.

   Time: PT5M

3. Fold in Dry Ingredients

   Gently fold the sifted flour‑matcha mixture into the airy egg batter using a silicone spatula. Turn the bowl over the batter, lifting and folding, until just combined—do not over‑mix.

   Time: PT2M

4. Grease the Rice Cooker Pot

   Lightly spray or brush the inner pot of the rice cooker with cooking oil. This prevents the cake from sticking.

   Time: PT1M

5. Steam the Cake

   Pour the batter into the greased rice cooker pot, close the lid, and set the cooker to the regular “Cook” mode. Let it run until the cooker switches to “Warm” (about 30 minutes). Check doneness by inserting a toothpick; it should come out clean.

   Time: PT30M

6. Cool and Serve

   Allow the cake to cool in the pot for 5 minutes, then gently remove it onto a wire rack. Slice and serve plain or with a dusting of powdered sugar.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

45 g

Fat

5 g

Fiber

2 g