Sanyo ECJ-M100S manual Cake, Steaming

Sanyo_901089:ECJ_M100 6/3/09 9:40 AM Page 15

Wild Rice Porridge

PORRIDGE & SOUP

Makes 4 servings

Ingredients:

1/3 Cup Glutinous rice

1/3 Cup Non-glutinous rice 1/3 Cup Millet

1	Tbsp. Boxthorn nuts
1	Tbsp. Pine Nuts
1/3 Cup Dried scallops
1	Tbsp. Ginger, minced
1 tsp		Soy Sauce
1 tsp		Sesame oil
½ tsp		Salt
1	Tbsp.	Chicken bone soup granules
½ Cup		Sprout

Preparation:

1.Together wash glutinous rice, non-glutinous rice, and millet.

2.In 4.5 cups of water, add chicken bone soup granules, soy sauce, sesame oil, and salt to make a marinade.

3.Drain rice and put into inner pot. Add marinade up to “1” PORRIDGE water line. (Add water if there is not enough marinade). Add boxthorn nuts, pine nuts, dried scallops, minced ginger.

4.Close the lid and press the “PORRIDGE & SOUP” to start the cooking process.

5.The unit will automatically turn off after approximately 1 hour and 20 minutes.

6.Top with sprouts and serve.

English

Fat Free Cake

CAKE

Makes 10 servings

Ingredients:

5Eggs, large

1 Cup	Sugar
1 ¾ CupsFlour, sifted
2 Tbsp. Honey
¼ Cup	Milk
1 Tbsp.	Brandy (optional)

Preparation:

1.Coat the inner pot with vegetable oil or non-stick cooking spray.

2.Mix honey and milk, set aside.

3.Soak eggs in warm water for approximately five minutes, set aside.

4.In large mixing bowl, beat eggs and sugar on high speed.

5.When the eggs get soft and foamy, add honey/milk mixture. Continue to beat until mixture forms the hard peaks. Fold in brandy (optional)

6.Add flour. Stir gently until ingredients are evenly mixed.

7.Transfer mixture into the inner pot and close the lid.

8.Press the “CAKE” setting to start the cooking process.

9.The rice cooker will shut off automatically after approximately 55 minutes.

10.Let stand 5 minutes. Remove cake by turning it upside down onto cooling rack. Cool and serve.

For boxed cake mix:

Any brand of boxed cake mix sold in the U.S. can be baked in this rice cooker. Follow the instructions on the package.

Assorted Steamed Vegetables with Lemon Dipping Sauce

STEAMING Preparation:

1.Steam your favorite vegetables using the chart on Page 9.

2.In small saucepan, combine sugar, cornstarch and salt.

3.Stir in water and cook over medium low heat, stirring constantly until mixture boils.

4.Remove from heat. Add lemon peel and juice. Stir well until blended.

Makes 4 servings			5. Serve with steamed vegetables.
Ingredients:			Dipping sauce
Broccoli	6oz., cut	15 min	½ Cup		Sugar
Baby carrots	6oz.	20 min	2	Tbsp.	Cornstarch
Cauliflower	8oz., cut	8 min	1	Cup	Water
Potatoes	2 mid size, cut	30 min	2	Tbsp.	Butter
Okra	4oz.	10 min	2	Tbsp.	Lemon peel finely grated
			2	Tbsp.	Lemon juice

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