Steps

1. Place pumpkin in a heatproof bowl and microwave for 2.5 minutes at 600W.
   🕒 00:02
2. Add sliced cheese to the microwaved pumpkin and microwave for another 1 minute at 600W.
   🕒 00:07
3. Add milk and granulated sugar to the warm pumpkin and cheese, and blend into a paste using a blender.
   🕒 00:10
4. Separate eggs into yolks and whites.
   🕒 00:12
5. Add egg yolks to the pumpkin paste bowl and mix. Sift in the pancake mix and mix further.
   🕒 00:15
6. Add granulated sugar to the egg whites and whip until stiff peaks form to make meringue.
   🕒 00:21
7. Add 1/3 of the meringue to the pumpkin paste and mix.
   🕒 00:23
8. Gently fold in the remaining meringue, being careful not to deflate it, by scooping from the bottom and cutting.
   🕒 00:26
9. Grease the inside of the rice cooker pot with oil, pour in the combined batter, and cook on the normal rice cooking setting.
   🕒 00:28
10. Once cooking is finished, insert a skewer to check for doneness.
    🕒 00:34
11. If undercooked, add more cooking time until the skewer comes out clean.
    🕒 00:37
12. Once cooked through, remove the pot from the rice cooker, drop it a few times to remove air, and let it cool slightly.
    🕒 00:42
13. Invert the pot to remove the cake and complete.
    🕒 00:45