Tag Archives: 조리밥

Rice-Cooker Cake

Posted in Baking by

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I love cake! Baking it and eating it. However with my tiny toaster oven, baking one myself seemed impossible when someone’s birthday rolled around.  I’m lucky enough to possess a reasonably sized oven now, but back in my Suwon and Cheongju days I had to be more inventive. When scouring the internet one day I came across a recipe for a cake that’s cooked in a rice cooker. I tried it and it came out really well, so soft and moist. I haven’t made one for quite some time now but I  thought it was about time I shared my recipe with all you oven-less bakers out there. I actually made two cakes this week to give you a bit of variety. First up is my rice-cooker coffee cake!

Ingredients

200g of butter

2o0g of white sugar

200g of all purpose flour (I use the buksul one for noodles and dumplings)

3 eggs

1 teaspoon of baking powder

2 tablespoons cocoa powder

1 shot of espresso (you could use instant too)

Buttercream frosting

260g of butter (2 slicks)

400g of icing sugar (sugar powder)

1-2 tablespoons of espresso coffee

Directions

Cream together the sugar and butter until light and fluffy. Beat in the eggs. Then stir in the coffee and mix well. In a separate bowl sift the flour, baking powder and cocoa powder. Fold into the coffee mixture. Take your rice cooker pan and line it with a piece of parchment paper. Then put the cake mixture inside. Press the cook setting and then continue to keep checking it every time it pops up. You may have to go though several cycles depending on the make and model of your rice cooker. However you will get there in the end so hang in there. You can tell when it’s done when the top is spongy to the touch. Remove the cake from the pan and leave to cool for a couple of hours.

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To make the frosting let the butter get to room temperature then mix together with the icing sugar. Add the coffee a spoonful at a time. If it’s too thick add more coffee.

When the cake has cooked. Slice through the middle to make your two layers. Put half the frosting in the middle and half on top.

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Decorate with a dusting of cocoa powder. Voilà a very easy cake made in the rice cooker.

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Lemon Cheesecake

Posted in Recipes by

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I’m not one to brag, but this cheesecake is amazeballs and the best thing is I made it completely by accident. I had decided to make a raspberry and white chocolate cheesecake for our Christmas dessert. However, I had far too much of the cream cheese mixture left over. I had just made a batch a lemon curd so I thought I would just made a lemon one too. However the lemon was far superior to the raspberry one, its like eating a piece of heavenly lemon cloud. Best of all you can buy all of the ingredients at your local Korean supermarket. If you want to tantalize your taste buds I definitely recommend you give it a go.

Ingredients

Base

200g of digestive biscuits (The Korean brand will do fine)

1 stick of butter

2 tablespoons of brown sugar

Lemon Curd

3 lemons (zest and juice)

100g of white sugar

4 egg yolks

2 tablespoons of corn flour

85g of butter

100ml orange juice

100ml of water

Topping

200g of cream cheese

200ml of cream

200g of white chocolate

200g of sugar powder

Directions

To make the base, bash the hell out of the biscuits until they resemble bread crumbs. Melt the butter in a saucepan then stir in the biscuit crumbs and sugar. Put the mixture into a pie tin and press down making sure you have a flat layer at the bottom. Depending on your tin you may wish to bring it up around the sides too. Put in the fridge and leave to set for a couple of hours.

To make the lemon curd put the corn flour, sugar, lemon zest and juice into a saucepan and stir. Add the orange juice and water then turn on to a medium heat. Continue stirring, until it starts to bubble. Turn off the heat and add the butter. Continue to stir until the butter has melted, then whisk in the egg yolks one at a time. When the mixture has completely combined, turn the heat back on to low and stir continuously until the mixture begins to thicken and bubble. Allow to cool slightly then pour the lemon curd on to your base and put it back in the fridge.

Whip your cream in a bowl until it is forming stiff peaks. Soften your cream cheese first with a spoon, then add it to the cream and beat together. Stir in the sugar powder until combined. Melt your white chocolate in a bowl over some hot water. When the chocolate has melted allow to cool slightly for a minute then pour it into the cream cheese mixture and stir again. Put the mixture on top of the lemon curd layer and allow to set for at least 4 hours. You can also put a few blobs of the lemon curd on top and swirl it into the cream cheese to make a pretty pattern. Voilà the best lemon cheesecake ever!

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