rice cooker cake

separate 4 egg into egg yolks in a medium bowl and egg whites into the stand mixer bowl

add ~2 1/2 tablespoon granulated sugar into medium bowl and mix until the ingredients are smooth

add ~1/2 cup 1/2 tablespoon coconut milk, 1/2 teaspoon soy sauce, and ~2 teaspoon ube extract into medium bowl and mix until the ingredients are well-blended

• could also use pandan extract if you prefer green over purple

sift 1 cup cake flour and 1 teaspoon baking powder into medium bowl and mix until the ingredients are combined

set stand mixer to low speed (2) and let it run until the ingredients are foamy

add 1/4 teaspoon cream of tartar into stand mixer bowl

set stand mixer to low speed (2) and let it run until the ingredients are whiter

gradually add ~1/2 cup powdered sugar while the stand mixer is running at medium speed (4-6)

set stand mixer to medium-high speed (6-8) and let it run until the ingredients form firm peaks

gradually add 1/2 meringue to yolk batter bowl and fold with a spatula until incorporated

add yolk batter to meringue bowl

fold until batter has no white streaks remaining

oil up the rice cooker pot

pour batter into rice cooker pot

remove air bubbles from rice cooker pot

until a toothpick stabbed in the middle comes out clean:

• set rice cooker to "mixed"
• turn on
• let it rest for ~5 minutes when rice cooker finishes

take out of rice cooker pot and let cool completely