1. Prep two pieces of baking paper to double-line the base of your rice cooker pot, ensuring paper goes up the sides of pot for easy removal later.
2. Fill a saucepan with water till the midpoint level and place over medium heat. Place white chocolate in a heat-proof bowl that fits snugly on top of the saucepan. Make sure the bottom of the bowl doesn't come into contact with the water. Stir the chocolate occasionally until it melts completely, about 5 mins. Remove from heat and continue to stir until smooth.
2. In a large bowl, whisk cream cheese until it is soft and smooth. Add egg yolks and whisk until smooth.
3. Slowly drizzle in melted white chocolate and whisk till incorporated.
4. In a separate bowl (preferably using an electric mixer) whip egg whites until stiff peaks form (the meringue does not fall off the bowl when inverted).
5. Using a rubber spatula, gently fold egg whites into the egg yolk mixture in three batches. It’s okay if it’s a little lumpy — do not overmix.
6. Add one tablespoon of all-purpose flour and fold till it just disappears.
7. Smear a bit of batter onto the base of rice cooker pot. Double line pot with the prepared baking paper and pour in batter. Bang pot against counter to remove trapped air bubbles.
8. Cook cake until the timer goes off (around 5 mins). Leave it in the rice cooker on “Warm” mode for around 45 mins to an hour. The heat will gently bake the batter through. The cake is done when a wooden skewer inserted into the centre emerges clean.
9. Allow cake to cool in the rice cooker for one to two hours with the lid on before refrigerating for at least three hours or overnight to firm up.
10. Once completely chilled, remove cake from pot by grasping sides of baking paper. Invert cake onto a plate and remove the baking paper.
11. Garnish as you please before serving (with fruits, powdered sugar or perhaps whipped cream). Leftovers can be kept for two to three days in the fridge, covered.
Photos: Michelle Wong