Steps to Prepare Quick Rice Cooker Squid Savoury Cake

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Rice Cooker Squid Savoury Cake

Before you jump to Rice Cooker Squid Savoury Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Need To Be A Chore.

Healthy eating is nowadays a good deal more popular than before and rightfully so. Poor diet is one factor in health conditions such as heart disease and high blood pressure which can put a drain on the economy. While we're incessantly being counseled to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. Most likely, a lot of people assume that it takes too much work to eat healthily and that they will have to drastically alter their lifestyle. Contrary to that information, people can alter their eating habits for the better by carrying out some modest changes.

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Evidently, it's not hard to start integrating healthy eating into your daily routine.

We hope you got benefit from reading it, now let's go back to rice cooker squid savoury cake recipe. You can have rice cooker squid savoury cake using 15 ingredients and 5 steps. Here is how you do that.

The ingredients needed to cook Rice Cooker Squid Savoury Cake:

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

Instructions to make Rice Cooker Squid Savoury Cake:

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..
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..
Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting..
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..
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..

Taste and add salt and spices according to your liking. Set the rice cooker, switch on and cook! Once cooked take hot cake at once or it will get hard. If your family owns a rice cooker, then your mom may have made this one-pot throw-everything-in Kiam Peng before. It is made by combining uncooked rice, meat, vegetables and seasoning like soy sauce, sesame oil and oyster sauce in a rice cooker pot and then let the rice cooker do the job.

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