Simple Way to Prepare Quick Rice Cooker Squid Savoury Cake

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, rice cooker squid savoury cake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Rice Cooker Squid Savoury Cake is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Rice Cooker Squid Savoury Cake is something that I have loved my whole life.

See recipes for Depression Mango Cake Baked in Rice Cooker (No Eggs, No Milk) too. Friends, today let's make Instant Handvo Recipe, this crunchy fluffy veggie loaded savory cake is a super tasty recipe made quick and easy with this method. Not only are these rice cakes delicious, they also provide a consistent energy source that doesn't upset the stomach. In a large bowl or in the rice cooker bowl, combine the cooked rice, bacon, and scrambled eggs.

To get started with this recipe, we must first prepare a few ingredients. You can have rice cooker squid savoury cake using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Rice Cooker Squid Savoury Cake:

1. Make ready Squid Tube OR Rings *cut into small pieces
2. Make ready *Note: Squid can be replaced with Octopus, Shrimps or Prawns
3. Get Eggs
4. Make ready Oil
5. Make ready finely chopped Spring Onions OR Cabbage
6. Make ready Dashi Powder
7. Make ready Self-Raising Flour
8. Take White Pepper
9. Make ready Benishoga (Red Pickled Ginger)
10. Get Salt * add extra 1/4 teaspoon if you serve without the sauce
11. Make ready <Toppings>
12. Make ready ‘Okonomiyaki’ Sauce OR ‘Takoyaki’ Sauce
13. Get Aonori (Dried Green Laver Flakes)
14. Get Katsuobushi (Bonito Flakes)
15. Get Japanese Mayonnaise

Slices of soft and chewy sticky rice cakes are stir-fried with veggies, a protein of choice and savory sauce. Once refrigerated, the rice cakes loose their elasticity completely. They turn hard like a rock pretty much and you'll be wondering how can these thing be so stretchy and flexible once heated? The kolukkatai must have turned shiny and glossy of they are done.

Steps to make Rice Cooker Squid Savoury Cake:

1. Line the base of rice cooker’s inner pot with baking paper. - *Note: The cake can be cooked using a frying pan in the way you cook pancakes, OR baked in the oven.
2. Place all ingredients except for Benishoga (Red Pickled Ginger) in a large heat-proof bowl, mix to combine well. Add Benishoga (Red Pickled Ginger) and lightly mix.
3. Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting.
4. Turn out on a plate, and carefully peel away baking paper. Serve hot with/without your favourite toppings. - *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.
5. Oven Baking: Pour the mixture into a buttered baking dish, and bake in the oven at 200℃ for 30 to 40 minutes or until cooked. It would be quicker if you use Muffin Pan.

They turn hard like a rock pretty much and you'll be wondering how can these thing be so stretchy and flexible once heated? The kolukkatai must have turned shiny and glossy of they are done. Gently fold egg whites into pancake mixture in three parts and stir until fully incorporated. Grease rice cooker bowl with melted butter and add cheese cake mixture. This rice cooker cake proves that baking doesn't have to be so complicated.

So that’s going to wrap this up for this exceptional food rice cooker squid savoury cake recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!