Crack eggs and separate egg yolks and whites in separate bowls.
Add 4 tbsp of sugar to the egg white bowl. And wisk it until it foams and solidifies like whipped cream. If you do it by hand without electric mixer, it takes at least 10 minutes.
Add 1/4 cup of sugar to the egg yolk. And whisk it well.
Add 1/4 cup of milk, 2 tbsp of vegetable oil, 1 tbsp of vanilla extract, and 1/4 cup of honey. And whisk it well.
Add 1 cup of flour using a strainer. Mix it well, and set it aside.
Add 1/3 of meringue to egg yolk dough, and mix it.
Add another 1/3 of meringue to egg yolk dough, and mix it.
Add the rest of the meringue to egg yolk dough, and mix it.
Grease inside of the rice cooker pot with butter or olive oil.
Pour all the mixture into the pot
Set the rice cooker to "Cake" or "Multi-Steam" mode, and set the timer for 50 minutes.
When it's done, open the lid immediately to let go the all extra moisture.
Bring out the pot, and let it sit for 5-10 minutes before you serve.
Dust the top with powder sugar!
Ingredients
Directions
Crack eggs and separate egg yolks and whites in separate bowls.
Add 4 tbsp of sugar to the egg white bowl. And wisk it until it foams and solidifies like whipped cream. If you do it by hand without electric mixer, it takes at least 10 minutes.
Add 1/4 cup of sugar to the egg yolk. And whisk it well.
Add 1/4 cup of milk, 2 tbsp of vegetable oil, 1 tbsp of vanilla extract, and 1/4 cup of honey. And whisk it well.
Add 1 cup of flour using a strainer. Mix it well, and set it aside.
Add 1/3 of meringue to egg yolk dough, and mix it.
Add another 1/3 of meringue to egg yolk dough, and mix it.
Add the rest of the meringue to egg yolk dough, and mix it.
Grease inside of the rice cooker pot with butter or olive oil.
Pour all the mixture into the pot
Set the rice cooker to "Cake" or "Multi-Steam" mode, and set the timer for 50 minutes.
When it's done, open the lid immediately to let go the all extra moisture.
Bring out the pot, and let it sit for 5-10 minutes before you serve.
Dust the top with powder sugar!