Steps

1. Coat the inside of the rice cooker pot with Vegetable Oil.
   🕒 01:45
2. Crack 2 large Eggs into a bowl and lightly beat.
   🕒 02:02
3. Add 30g Sugar and mix briefly. (Tip: Mix immediately after adding sugar to prevent it from absorbing egg moisture and leaving grainy bits.)
   🕒 02:22
4. Place the bowl over a hot water bath (approx. 60°C / 140°F) and beat with a hand mixer on high speed for about 2 minutes. (Tip: Beating whole eggs while warm helps them whip up better.)
   🕒 02:46
5. Then, beat with the hand mixer on low speed for about 1 minute to refine the texture and give it a glossy finish.
   🕒 03:23
6. Remove the bowl from the hot water bath.
   🕒 03:44
7. Add 20g Honey and gently fold it in.
   🕒 03:47
8. Sift in 80g Cake Flour and gently fold with a rubber spatula until no dry flour remains, lifting the batter from the bottom. (Tip: Sift cake flour to prevent lumps.)
   🕒 03:56
9. In a separate container, mix together 2 tbsp Milk, 1 tbsp Mirin (Sweet Rice Wine), and 1 tbsp Vegetable Oil.
   🕒 04:21
10. Add a small amount of the castella batter to the mixed liquid and combine.
    🕒 04:28
11. Pour the combined mixture back into the main castella batter bowl. Quickly mix to avoid deflating the foam. (Tip: Adding liquid and oil can easily deflate the foam, so mix quickly. Don't add the liquid directly; mix with a small amount of batter first before combining.)
    🕒 04:39
12. Pour the batter into the oiled rice cooker pot. Drop the pot 2-3 times from a slight height to remove large air bubbles.
    🕒 04:58
13. Set the pot in the rice cooker and select the regular cooking mode (approx. 40 minutes). (Tip: Cooking times vary by rice cooker, so always use a timer.)
    🕒 05:08
14. After cooking, insert a bamboo skewer into the center. If no raw batter sticks, it's done.
    🕒 05:57
15. If raw batter sticks, press the cook button again and cook for an additional 15-20 minutes.
    🕒 06:03
16. Remove the cooked castella from the rice cooker.
    🕒 06:12
17. Gently shake the pot side to side to loosen the castella.
    🕒 06:17
18. Place a plate over the castella, invert the pot, and remove the castella.
    🕒 06:27
19. You can eat it as is, but wrapping it in plastic wrap and letting it sit at room temperature for about half a day will result in an even moister texture.
    🕒 09:00