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90分
Put the tea leaves from the black tea bag and water in a heat-resistant bowl and mix.
Heat in a 600W microwave oven for 30 seconds.
Remove and mix.
Peel the banana skin, tear it into 4 to 5 pieces, and put it in a heat-resistant bowl.
Wrap and heat in a 600W microwave for 1 minute.
Crush the banana and remove the heat.
Crack the eggs into a bowl and beat.
Add sugar and mix.
Add salad oil and mix.
Add milk and mix.
Add 1 black tea with tea leaves and mix.
Add banana and mix.
Add hot cake mix while sifting.
Mix so that no lumps are formed.
Put 2 in the inner pot of the rice cooker and flatten the surface.
Put it in the rice cooker and cook normally.
Thread a bamboo skewer into it, and if it doesn't stick to the raw dough, take it out.
Place on a plate and sprinkle with powdered sugar (not listed).
Cut into easy-to-eat sizes and complete.
・Use a 3-cup rice cooker. Apply salad oil to the inner pot of the rice cooker before use.
・Extract the tea leaves first.
・Use 100-110g bananas with the skin on.
・When adding bananas to the dough, add them after they have cooled down to about human skin.
・ Rice oil can be substituted for salad oil. The fabric will have a moist finish.
・If the bamboo skewer sticks to the raw dough, it is recommended to cook the rice again for about 30 to 40 minutes.
・If the rice cooker becomes too hot to cook again, remove the inner pot and let it cool for 5 to 10 minutes.
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