The specific production method is as follows:

The ingredients that need to be prepared in advance are: 4 egg whites, 4 egg yolks, 60g of sugar, 40g of milk, 40g of vegetable oil, and 80g of low gluten flour.

1, add the egg whites to the sugar, and beat them until stiff.

2, add egg yolks to milk, vegetable oil and low-flour then beat well.

3, take one-third of the egg white to add egg yolk paste cut accompanied by uniform, well beaten egg white is very easy to cut up.

4, the yolk paste into the egg white cut with evenly.

5. Pour the cake batter into the inner liner of the Nepalese pressure cooker.

6, select the fragrant sticky rice button can be, automatic 20 pressure, 20 minutes. When finished, insert a toothpick into the cake, such as no crumbs on the toothpick is complete. If there are crumbs, you can add another 5 minutes.

7, time to the cake is complete, you can take out to enjoy.