Seaweed and Pork Floss Rice Cooker Cake
A soft, fluffy cake cooked entirely in a rice cooker with a savory twist. Dried seaweed and sweet pork floss create an irresistible combination of textures and flavors. No oven required—this simple method yields a perfectly moist cake every time.
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This clever cake uses the rice cooker to steam rather than bake, resulting in an incredibly tender crumb. The seaweed adds a subtle ocean flavor while the pork floss provides a sweet, meaty contrast. Perfect for afternoon tea or a unique dessert.
Ingredients
egg yolks
2 large
egg whites
2 large
granulated sugar
40g, divided
cake flour
40g
whole milk
30ml
vegetable oil
20ml
white vinegar
few drops
dried seaweed (nori)
1 tablespoon, finely chopped
pork floss
2 tablespoons
salt
pinch
Instructions
1
Prepare the yolk mixture
Crack the eggs and separate the yolks from the whites. Place yolks in a large bowl. Add half the sugar, then whisk in the milk and vegetable oil until smooth. Sift in the cake flour and a pinch of salt, folding until no lumps remain. The batter should be thick but pourable.
2
Whip the meringue
In a clean, dry bowl, beat the egg whites with a pinch of cream of tartar or a few drops of vinegar until frothy. Gradually add the remaining sugar while continuing to beat. Whip until stiff peaks form—the whites should hold their shape when you lift the beaters.
3
Combine and add mix-ins
Take about one-third of the meringue and gently fold it into the yolk batter to lighten it. Then carefully fold in the remaining meringue in two additions, using broad strokes to maintain airiness. Finally, fold in the chopped seaweed and pork floss until evenly distributed.
4
Cook in rice cooker
Grease the rice cooker pot lightly with oil or line with parchment paper. Pour in the batter and tap the pot gently on the counter to release any large air bubbles. Close the lid and press the cook function. When it switches to warm, let it sit for 10 minutes, then cook again for another 10-15 minutes until a toothpick comes out clean.
5
Cool and serve
Once cooked, open the lid carefully to avoid condensation dripping on the cake. Let it rest for 5 minutes, then invert onto a plate. The top should be golden and the interior fluffy. Slice and serve warm or at room temperature.
