Adzuki & Sesame Seed Japanese Style Cake in the Rice Cooker – a delicious recipe with Eggs, Sugar, Vegetable oil, sesame paste, flour, Baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add the ingredients marked with to a food processor (or a blender) and blend on a high speed.
2
Once you've been blending for 2-3 minutes and the mixture has become pale, add the sesame paste and blend for a further minute.
3
Please make sure to mix the paste in well from the beginning.
4
When the mixture is thick and even it's ready.
5
Pour the mixture into a rice cooker pot.
6
Combine the ingredients marked with and sift them into the mixture.
7
Add the toasted sesame seeds and the adzuki beans.
8
Whilst rotating the rice cooker pot, fold in the ingredients until evenly dstributed then flatten down the batter around the outside of the pot and switch the rice cooker on!
9
Cook 2-3 times in the rice cooker and check to see if it's done by inserting a skewer into the middle.
10
If it comes back clean it's ready!
11
Turn the cake out onto a cooling rack and leave to cool.
386
kcal
Calories
21
g
Fat
39
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 Eggs (medium), 40 grams Sugar, 30 grams Vegetable oil, 50 grams Nerigoma sesame paste (white), and more.
Yes, Adzuki & Sesame Seed Japanese Style Cake in the Rice Cooker falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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