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Prepare the yolk batter. In a mixing bowl, combine the yolks and sugar until smooth, creamy, and lighter in color, a few minutes. Stir in the coconut milk, miso, and ube extract until well-blended. Sift in the cake flour and baking powder, mixing until combined. Set aside.
Create the firm to stiff peaks meringue. In a stand mixer fitted with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar (or lemon juice or vinegar) and beat for another minute until the mixture turns whiter. Gradually add the sugar, a few teaspoons at a time, and continue beating until firm peaks form.
Make the final batter. Add one-fourth of the meringue to the yolk batter and gently whisk until incorporated. Repeat with another fourth of the meringue. Next, pour the entire yolk batter mixture into the bowl containing the remaining meringue. Gently fold the meringue into the batter using a flexible spatula until the mixture is uniform, thick, and creamy.
Pour the batter into the greased inner pot of the rice cooker. Tap the inner pot against a counter 3 times to remove air bubbles.
Use the mixed function on your cooker to 'bake' the cake. You may need to do this twice. The cake is ready when it is fluffy and tall, and the center is set.