Steps

1. Lightly grease the inside of the rice cooker pot with White Sesame Oil a little.
   🕒 00:39
2. Remove the seeds and pulp from 100g of Pumpkin, cut into 1cm cubes, and peel.
   🕒 01:00
3. Place the peeled pumpkin in a heatproof container, cover with plastic wrap, and microwave at 600W for 2 minutes and 30 seconds.
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4. Mash the heated pumpkin with a fork or masher.
   🕒 01:29
5. Add 4 slices of Sliced Cheese (60g), torn by hand, to the mashed pumpkin, and add 2 tbsp of Milk.
   🕒 01:36
6. Microwave the sliced cheese and milk at 600W for 1 minute until the cheese melts.
   🕒 01:46
7. Gradually add the melted sliced cheese and milk to the pumpkin while mashing it further until smooth.
   🕒 01:52
8. Add 30g of Granulated Sugar to the mixed pumpkin paste and stir well.
   🕒 02:01
9. Strain the pumpkin paste through a sieve.
   🕒 02:08
10. Separate 3 Eggs into yolks and whites. Add the egg yolks to the sieved pumpkin paste and mix.
    🕒 02:20
11. Chill the egg whites in the freezer to make them easier to whip.
    🕒 02:28
12. Sift 40g of Hot Cake Mix into the pumpkin paste and egg yolk mixture and combine.
    🕒 02:41
13. Whip the chilled egg whites with a whisk, gradually adding 30g of Granulated Sugar, until stiff peaks form. (This is the key!) A well-made meringue will result in a fluffy cake even when cooked in a rice cooker.
    🕒 02:54
14. Add 1/3 of the meringue to the pumpkin paste and mix well.
    🕒 03:05
15. Gently fold in the remaining meringue in batches, being careful not to deflate it.
    🕒 03:15
16. Once thoroughly combined, pour the batter into the rice cooker pot.
    🕒 03:32
17. Tap the pot on the counter twice to level the batter, then set it in the rice cooker.
    🕒 03:37
18. Cook using the standard white rice setting.
    🕒 03:43
19. If a skewer inserted into the cake comes out with batter, close the lid and cook again.
    🕒 04:03
20. After reheating, cook for an additional 10 to 14 minutes. If a skewer comes out clean, it's done. (This is the key!) Cooking times may vary depending on your rice cooker, so monitor and adjust as needed.
    🕒 04:31
21. Once cooked, remove the pot from the rice cooker and tap it on the counter a few times from a height. Cover with a damp cloth and let it cool to room temperature.
    🕒 04:47
22. Once cooled, place a plate on top and invert the cake. (This is the key!) To prevent sticking, line the pot with parchment paper or plastic wrap before inverting onto the plate.
    🕒 05:02
23. Enjoy the warm, fluffy texture, or chill in the refrigerator overnight for a dense, moist treat.
    🕒 05:19