2

Sieve the low gluten flour.

3

Crack the eggs into a clean, waterless dish and whisk well.

4

Add the sugar and beat quickly with a whisk for 5 minutes, until the batter is 5 times its size.

5

Pour in the sifted low flour.

6

Mix quickly. Pour in the salad oil and mix well.

7

Pour into the rice cooker and shake twice to get out the air bubbles. Sprinkle with black sesame seeds.

8

Power on the rice cooker and press the cook button (about 40 minutes).

9

Jump the breaker to release. Simmer for 5 minutes to remove from the pot.

10

Remove to an inverted wire rack to cool. Serve on a plate.