Rice Cooker Banana Chocolate Cake by Ivy Chen

Ingredients:
Mixture-A:
5 eggs (I put extra 2 egg yolks - result: the texture more dense/moist - like pudding type; compared to the first 2 times)
All purpose flour (2 coffee cups)(Note 1)
6 ripe bananas (small type, and it's very sweet)
Chocolate rice (1 coffee cup)
Water (1 coffee cup)

Side (Topping):
Chocolate rice (2 coffee cup)

Method:
1) Mixture-A - Blend/Whisk till smooth
2) Grease the rice cooker bowl with flour (thin layer)
3) Pour half of Mixture-A into the bowl
4) My rice cooker come with the 'baking feature', just press 'bake' and press 'start'. The timing set is 40min.
5) Bake for 5min - the surface will be slightly tender. Open lid - Sprinkle chocolate rice on top evenly - (1/2 coffee cup). 
6) Bake for another 5min, the chocolate rice melted at that layer. Then, pour the remaining half of mixture-A into the bowl.
7) Bake for another 20min.
8) Open lid - Sprinkle chocolate rice on top evenly - (1/2 coffee cup). To get the chocolate rice melt at the top layer. 
9) Final: Bake for 10min

Serving:
1) Leave the rice cooker open for 5min
2) Flip bowl gently, serve on plate - cool to room temperature for another 3min
3) Sprinkle chocolate rice on top evenly - (1 coffee cup)
4) Cut slices while warm; put to fridge before serving for a better texture
5) A scoop of rum ice-cream on top would be the best (optional)

Total min baking (40min)

Notes:
1. One coffee cup is 160ml.
2. Rice Cooker with Baking features: