Prepare 80 ml milk and add 1 tbsp butter. Microwave for 15 seconds to melt the butter, then mix well. Alternatively, use a double boiler if no microwave is available.

In a large bowl, beat 3 eggs until fully mixed.

Add 300 g muffin mix and the milk-butter mixture to the beaten eggs. Stir quickly until combined.

Check the batter consistency; it should resemble pancake batter. Optionally, add vanilla essence for extra flavor.

Grease the rice cooker with 1 tbsp butter, ensuring the surface is evenly coated.

Pour the batter into the rice cooker from a height and tap the cooker to remove air bubbles.

Set the rice cooker to the steaming function and cook for 40 minutes.

After 40 minutes, check doneness with a toothpick. If it comes out clean, the cake is ready.