Add 80g honey, 50g sugar, and 120g butter to the rice cooker and reheat for 9 minutes.

After reheating, remove the rice cooker and let it cool for about 20 minutes.

Sift 200g all-purpose flour to make it fine and smooth.

Mix 2 eggs into the cooled butter, honey, and sugar mixture.

Add sifted flour, 3 tsp baking powder, and 1 tsp salt to the mixture and stir well.

Clean the rice cooker walls and set to 'multi-steam' mode for 40 minutes.

Check doneness by inserting a skewer; if it comes out clean, the cake is ready.

Invert the rice cooker to release the cake easily. Optionally, brush the surface with honey for a glossy finish.