Coconut Rice Cakes

Savor a taste of the tropics with these delightful Tropical Coconut Rice Cakes! Made with fluffy jasmine rice, creamy coconut milk, and a hint of vanilla, these treats are perfect for snacking or dessert. Easy to make, they bake up golden and delicious, ready to be topped with fresh mango, lime zest, or shredded coconut. Ideal for sharing, these rice cakes bring a burst of flavor to any occasion. Try them today for a sweet escape!

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Ingredients

1 cup jasmine rice

1 ½ cups coconut milk (canned or fresh)

½ cup water

1 tablespoon sugar

1 teaspoon salt

1/4 cup shredded coconut (unsweetened)

2 tablespoons cornstarch

1 teaspoon vanilla extract

1 tablespoon butter (for greasing)

Optional toppings: fresh mango slices, grated lime zest, or additional shredded coconut for garnish

Instructions

Rinse the Rice: Start by rinsing the jasmine rice under cold water in a fine-mesh sieve until the water runs clear. This removes excess starch and helps in achieving fluffier rice cakes.

Cook the Rice: In a medium-sized pot, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir to combine, then cover the pot and bring to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it cool for 10 minutes.

Prepare the Mixture: After the rice has cooled slightly, transfer it to a large mixing bowl. Add in the shredded coconut, cornstarch, and vanilla extract. Mix well until everything is thoroughly combined.

Grease Molds: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or individual cake molds with butter to prevent sticking.

Fill the Molds: Spoon the coconut rice mixture into each greased mold, packing it down gently with the back of a spoon to ensure they hold their shape.

Bake: Place the filled molds in the preheated oven and bake for 25-30 minutes, or until the edges are slightly golden and the tops are firm to the touch.

Cool & Serve: Allow the coconut rice cakes to cool in the molds for about 10 minutes. Then, gently remove them by running a knife around the edges. Serve warm or at room temperature, optionally topping with fresh mango slices, grated lime zest, or extra shredded coconut.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 rice cakes