Easy Kung Pao Chicken “宫保鸡丁”September 25, 2017
Thai Style Pineapple Fried Rice “ข้าวผัดสัปปะรด Kao Pad Sapparod”October 27, 2017
Servings: 3 to 4 persons
Difficulty level: Beginner
2 egg yolks
40 g sugar
100 g yogurt
200 g cream cheese
20 g butter
2 tbsp lemon juice
60 g cake flour
2 egg whites
60 g sugar
Let all ingredients cool to room temperature.
- Cheesecake batter
In a mixing bowl, mix together egg yolks, sugar, yogurt, cream cheese, butter and lemon juice. Whisk until no lumps. Sieve cake flour into the mixture. Whisk until well combined. Do not over whisk it.
Beat egg whites until foamy. Add sugar gradually and keep beating egg whites until soft peak.
Fold meringue into the cheesecake batter in 3 batches. Folding should be done gently.
Spread some butter on the bottom and the side of the rice cooker pot. Pour batter evenly into the rice cooker pot. Cook the mixture for 2 to 3 cycles or until the cake is cooked through, Poke a toothpick into the center of the cake, if it comes out clean, the cake is cooked.
(Optional) Top the cake with icing sugar or fresh berries. Enjoy!