Place the egg yolks and whites on two separate plates. First get the yolks this plate. Add 3a0g of flour, 500ml of pure milk (usually a box of milk 250ml, two boxes can be), 40g of sugar, a few drops of peanut oil (to remove the fishy smell), mix well. When mixing, not in one direction, gently stirring on the right, not too hard, otherwise it will be gluten. If you think it's too thick, add some milk, if you think it's too thin, add some flour, if you are following this recipe exactly, you don't need to adjust it.

Pour 1/3 of the creamy egg whites into the yolks and stir gently, not in one direction, as this will cause the whites to deflate. Then pour this concoction into the remaining egg whites and continue to whisk gently to combine.

Take out the rice cooker liner and invert it onto a plate, you must invert the cake and wait for it to cool before turning it back over and cutting it or it will deflate.