Kalabasa (Squash) Cake in a Rice Cooker

       I'm so blessed in online promos and I want to thank Magnolia All-Purpose Cream for the prize of Magnolia products and kitchen equipments that I won in a promo through Facebook last December. We also won a Turbo Broiler and Oven Toaster from Eden Cheese and that's why we love to bake and experiment new recipes.  Here's my cute assistant Anika, my niece who loves to help and of course eat our finished product.  This is when we make Fudge Brownie by Magnolia.

     Since we have Magnolia All-Purpose Flour, I always think of what to do with it.  I already make Banana Cake and Banana Bread.  The difference is that the cake is sweeter and soft while the bread is bland - less sugar and more water.  I found a blog post long time ago about banana cake cooked in a rice cooker and now I made Squash Cake cooked in Rice Cooker also.

     I grated 1/4 of a medium size squash and that's about more or less two cups. I didn't measure most of my ingredients and I just want to make from scratch. Then I add maybe about 3/4 cup of brown sugar and let it sit there while I prepare other ingredients. I put a little more than a cup of all-purpose flour in a separate bowl, add a dash of salt, a dash of cinnamon, about a teaspoon of baking soda and baking powder. I just mix and mix it because I'm too lazy to sift it and I just want to prepare it without so much effort. Then in another bowl, I beat three eggs and add about 3 tablespoon brown sugar and about 1/4 cup of canola oil, then I add the squash and noticed that the sugar already melted. Then mix it just using a spatula.

    My assistant greased my teflon inner pot this time, while I added the dry ingredients with the wet ingredients and mix it until I don't see any lumps. The mixture is just perfect, not too dry and not too wet. (I'm sorry I have no photo.) When I put it in the rice cooker and set it on cook, I made sure that I will cook it for only an hour. After five minutes I heard that the rice cooker set on warm and I can't set it again on cook setting and so I waited for 5 minutes to set it on cook setting again. After 10 minutes I noticed it's on warm setting again. I don't need to force the rice cooker to cook it and so I waited and after 10 minutes I set it on 'cook' again. And so everytime it sets on warm I just wait 5 to 10 minutes to press the cook setting. And so after and hour, I used the fork to check the cake and it's done.

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 I let it cool for 10 minutes and when I flipped it I thought it's burnt  but when I slice it, it's just PERFECT and I love the burnt side. It's not too sweet and doesn't taste squash at all because my daughter ate 3 servings. When she saw my instagram posting that it was made of squash, she regretted eating it. Kids just don't want to eat veggies but she said she didn't tasted the squash and loved it anyway. I could have put vanilla flavor for sweet aroma but I don't have on hand and maybe I could have not mixed the baking powder. I don't really know the use of baking powder and maybe next time I will try without it.

 

  I'm so glad it was a success and we finished it within the day.  I wonder how much our electricity bill will increase this month. :) Have a nice day everyone.