Coconut Rice Cakes

Welcome to a delightful culinary adventure where the comforting embrace of coconut meets the aromatic allure of jasmine rice! Today, we're diving into the world of Coconut Rice Cakes Delight, a dish that embodies the essence of tropical flavors and textures. This unique treat, with its moist interior and slightly crispy exterior, is not just a dessert but an experience that’s perfect for any occasion—be it a family gathering, a festive celebration, or simply a comforting snack at home.

Indulge in the tropical flavors of these Coconut Rice Cakes! Made with jasmine rice, creamy coconut milk, and a hint of vanilla, these delightful treats are easy to whip up and perfect for any occasion. Simply bake until golden and enjoy them warm or at room temperature. They're ideal as a sweet snack or a fun dessert. Top them with honey or extra coconut for an extra delicious touch. Try this unique recipe for a taste of paradise!

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Ingredients

1 cup jasmine rice

1 cup coconut milk

1/2 cup water

1/4 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

1/4 cup shredded coconut (sweetened or unsweetened, as per preference)

1/4 teaspoon cardamom powder (optional)

2 tablespoons cornstarch (for texture)

1 tablespoon butter (for greasing the pan)

Instructions

Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice cakes from becoming too sticky.

Cook the Rice: In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir well. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and has absorbed the liquid. Remove from heat and let it sit covered for an additional 10 minutes.

Prepare the Mixture: Once the rice has cooled slightly, transfer it to a large mixing bowl. Add in the vanilla extract, shredded coconut, cardamom powder (if using), and cornstarch. Mix thoroughly until all ingredients are well combined and you have a thick, sticky mixture.

Grease the Pan: Preheat your oven to 350°F (175°C). Grease a muffin tin or a small rectangular baking dish with the butter to ensure easy removal of the rice cakes.

Form the Cakes: Spoon the rice mixture into the prepared muffin tin or dish, filling each cup about 3/4 full. Smooth the tops with a spatula or the back of a spoon.

Bake: Place the muffin tin or baking dish in the preheated oven and bake for 25-30 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the coconut rice cakes to cool in the tin for about 10 minutes before gently removing them. Serve warm or at room temperature with a drizzle of honey or a sprinkle of additional shredded coconut on top.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 cupcakes