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.
