Steps

1. Lightly grease the inside of a 3-cup rice cooker pot with vegetable oil.
   🕒 00:55
2. Cut the sweet potato (100g) into 3cm cubes.
   🕒 01:05
3. Soak the cut sweet potato in water for about 5 minutes to remove bitterness.
   🕒 01:10
4. Drain the soaked sweet potato and place it in a heatproof bowl.
   🕒 01:16
5. Cover with plastic wrap and microwave at 600W for 2.5 minutes.
   🕒 01:18
6. Tear the sliced cheese (4 slices) into small pieces and place in a separate bowl.
   🕒 01:25
7. Cover with plastic wrap and microwave for 1 minute.
   🕒 01:30
8. Add milk (2 tbsp) to the melted cheese and blend into a paste. (Key Tip!) If you don't have a blender, you can mash the microwaved sweet potato and mix with melted cheese and milk.
   🕒 01:38
9. Add granulated sugar (30g) to the bowl with the sweet potato paste.
   🕒 01:57
10. Separate the 3 eggs into yolks and whites. Add the egg yolks to the sweet potato paste bowl.
    🕒 01:59
11. Mix the batter with the egg yolks using a blender.
    🕒 02:03
12. Chill the separated egg whites in the freezer.
    🕒 02:06
13. Sift in the pancake mix (40g) into the mixed batter and combine.
    🕒 02:22
14. Add granulated sugar (30g) to the chilled egg whites in three additions. Whip with a whisk until stiff peaks form (meringue).
    🕒 02:31
15. Add half of the meringue to the sweet potato batter bowl and mix well.
    🕒 02:46
16. Add the sweet potato batter to the remaining meringue bowl. Gently fold the batter into the meringue, being careful not to deflate it, using a cutting motion from the bottom.
    🕒 03:00
17. Pour the combined batter into the greased rice cooker pot.
    🕒 03:22
18. Cover and cook using the "Normal Cook" setting.
    🕒 03:28
19. Insert a bamboo skewer or toothpick to check for doneness. If not cooked through, cover and add an additional 7 minutes of cooking time. (Key Tip!) Cooking times may vary depending on your rice cooker, so check the batter's consistency and adjust the cooking time accordingly. The cake is done when the skewer comes out clean.
    🕒 03:42
20. Remove the rice cooker pot and drop it onto a surface several times from a high position.
    🕒 04:31
21. Cover with a damp cloth and let cool to room temperature. (Key Tip!) To prevent drying, refrigerating it overnight will result in a moist and rich flavor, offering contrasting textures of fluffy and dense.
    🕒 04:37
22. Once cooled to room temperature, place parchment paper on top of the cake, invert the pot, and unmold.
    🕒 04:48
23. Cut into bite-sized pieces and serve.
    🕒 05:00