You Will Not Believe What Is In This Cake | EASY RICE COOKER CAKES | with Buttercream Frosting

Welcome to Rice Cooker Baking with Life Of Pang! Where YOU can BAKE in your RICE COOKER! (EXPAND for RECIPE)

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• PRODUCTS USED are linked below the recipe

Easy Cucumber Cake Recipe with Cucumber Buttercream Frosting | EASY RICE COOKER CAKE RECIPES

NOTES:
* 1 cup = 250 ml
* My rice cooker capacity = 1 litre or 5 cups
* Please READ Important TIPS at the end of each video

INGREDIENTS:
• 1 1/2 cup (200g) ALL PURPOSE FLOUR (plain flour)
• 2 tsp (8g) BAKING POWDER
• 1/2 tsp GROUND CINNAMOM
• Pinch of SALT
• 1/4 tsp GROUND CARDAMON (optional)
• 3/4 cup (170g) UNSALTED BUTTER (room temp)
• 1/2 cup (100g) SUGAR
• 2 EGGS
• 1 tsp (6g) VANILLA FLAVORING
• 1 cup (200g) CUCUMBER PUREE (with skin, no seeds)
• 1/4 tsp (2g) GREEN FOOD COLORING (optional)
• 1/4 cup (35g) CASHEW NUTS (roasted, chopped)

Frosting:
• 1/2 cup (115g) UNSALTED BUTTER (room temp)
• 1/2 cup (50g) POWDERED SUGAR (packed cup)
• 1/4 tsp (2g) VANILLA FLAVORING
• 1/4 cup (35g) SHREDDED CUCUMBER (drained, packed cup)

Topping:
• 2 tbsp (20g) CASHEW NUTS (roasted, chopped, optional)

HOW TO MAKE IT:
1. Wash and remove seeds from cucumbers. Puree about 1 1/2 cup (230 grams) of cucumber cubes to yield 1 cup (200g) of puree. Ground cardamom if using whole seeds
2. Whisk together flour, baking powder, ground cinnamon, salt and ground cardamom
3. In large mixing bowl beat butter and sugar until light and fluffy, about 2 minutes
4. Add the eggs, one at a time and beat about 1 minute between each egg
5. Add the vanilla and beat 30 seconds
6. Add the dry ingredients and cucumber puree in thirds, beating about 30 seconds between each add. Add the food coloring, if using and beat 30 seconds to combined
7. Fold in the chopped cashew nuts. Batter should be thick, light weight and creamy
8. Pour batter into greased or lined pot and smooth out top. Cover with paper towel to catch condensation
9. Bake for 2 bake cycles (60 min) and check. Rice cooker varies so bake longer as needed. Mine took 3 bake (90 min)
10. Cool completely, about 2 hours, if frosting

FROSTING HOW TO:
1. Beat butter, powdered sugar and vanilla until light and creamy
2. Add well drained shredded cucumber and beat 30 seconds to combined

OVEN BAKING:
Bake in greased pan in pre-heated oven of 350F (180C) for 30-45 minutes. Ovens varied so check around 35 minutes and bake longer as needed

***** DISCLAIMER *****

My videos contain affiliate links to products. As an Amazon Associate I earn from qualifying purchases from these links. There is no additional cost or obligation to you. But if YOU USE my links, it will help me buy baking ingredients to make MORE of your favorite goodies!

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SIMILAR BAKING ITEMS (due to where I live, your country may not have exact make/model):
• SHARP (mine) THAILAND https://c.lazada.co.th/t/c.89z4
• RICE COOKER (similar size) https://amzn.to/3BGqAEN or https://amzn.to/3kL8BpD
• RICE COOKER WITH LID https://amzn.to/3zIDbXa
• PARCHMENT PAPER https://amzn.to/3gVs7Po
• FOOD SCALE (similar) https://amzn.to/3bgDOhm
• BOWL MIXER SPLATTER GUARD https://amzn.to/3E0MW4O
• GROUND CARDAMON https://amzn.to/3nkO7p2

VIDEO PRODUCTION:
• Adobe Premiere Pro https://amzn.to/38zMTPL
• Canon G7X Mark III https://amzn.to/3kN9WfH
• Samsung Galaxy S9+ https://amzn.to/3jzt7u1
• MUSIC: I have a subscription to storyblocks.com (audioblocks.com) and have full license right to use the music in my videos

***** CONTACTS & SOCIAL MEDIA *****

E-MAIL: [email protected]

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CHAPTERS:
0:00 Intro
1:07 Recipe Starts
4:46 Cucumber Buttercream frosting
6:14 Cake Showing
7:22 Sweetness Level
7:34 Important Tips