Sanyo RICE COOKER & VERSATILE COOKER ECJ-M100S - Manual (Page 15)

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Makes 10 servings
Ingredients:
5
Eggs, large
1 Cup Sugar
1 ¾ Cups Flour, sifted
2 Tbsp. Honey
¼ Cup
Milk
1 Tbsp. Brandy (optional)
Fat Free Cake
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Together wash glutinous rice, non-glutinous rice,
and millet.
In 4.5 cups of water, add chicken bone soup granules,
soy sauce, sesame oil, and salt to make a marinade.
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.
Close the lid and press the “PORRIDGE & SOUP” to
start the cooking process.
The unit will automatically turn off after
approximately 1 hour and 20 minutes.
Top with sprouts and serve.
Preparation:
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10.
Coat the inner pot with vegetable oil or non-stick
cooking spray.
Mix honey and milk, set aside.
Soak eggs in warm water for approximately five
minutes, set aside.
In large mixing bowl, beat eggs and sugar on
high speed.
When the eggs get soft and foamy, add honey/milk
mixture. Continue to beat until mixture forms the
hard peaks. Fold in brandy (optional)
Add flour. Stir gently until ingredients are evenly mixed.
Transfer mixture into the inner pot and close the lid.
Press the “CAKE” setting to start the cooking process.
The rice cooker will shut off automatically after
approximately 55 minutes.
Let stand 5 minutes. Remove cake by turning it
upside down onto cooling rack. Cool and serve.
Preparation:
Makes 4 servings
Ingredients:
Broccoli
6oz., cut 15 min
Baby carrots 6oz. 20 min
Cauliflower 8oz., cut 8 min
Potatoes 2 mid size, cut 30 min
Okra 4oz. 10 min
Dipping sauce
½ Cup
Sugar
2 Tbsp. Cornstarch
1 Cup
Water
2 Tbsp. Butter
2 Tbsp. Lemon peel finely grated
2 Tbsp. Lemon juice
STEAMING
Assorted Steamed Vegetables with Lemon Dipping Sauce
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Steam your favorite vegetables using the chart on Page 9.
In small saucepan, combine sugar, cornstarch and salt.
Stir in water and cook over medium low heat, stirring
constantly until mixture boils.
Remove from heat. Add lemon peel and juice. Stir
well until blended.
Serve with steamed vegetables.
Preparation:
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
Wild Rice Porridge
PORRIDGE & SOUP
CAKE
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.
Sanyo_901089:ECJ_M100 6/3/09 9:40 AM Page 15