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Coconut Rice Cakes are a delightful and versatile dish that can be enjoyed as a snack, dessert, or even a side dish. This recipe highlights the creamy texture and fragrant flavor of coconut milk combined with the aromatic qualities of jasmine rice. Originating from various regions in Southeast Asia, these rice cakes are not only a treat for the palate but also a connection to the rich culinary heritage of the area. They are often associated with festive occasions, family gatherings, and street food markets, making them a beloved staple in many households.

Coconut Rice Cakes

Discover the delightful taste of coconut rice cakes with this easy recipe! Made with fragrant jasmine rice, creamy coconut milk, and a touch of vanilla, these treats are perfect for any occasion. Simply steam for a soft, chewy texture and enjoy them warm or at room temperature. With just a handful of ingredients and a straightforward method, you'll impress your friends and family with these delicious bites. Perfect for sharing or savoring yourself!
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Ingredients
  

1 cup jasmine rice

1 can (13.5 oz) coconut milk

1/2 cup water

1/4 cup sugar (or to taste)

1/2 teaspoon salt

1/4 teaspoon pandan extract (optional, for color and fragrance)

1/2 cup shredded coconut (unsweetened)

1/2 teaspoon vanilla extract

Cooking oil (for greasing)

Instructions
 

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.

    Cook the Rice: In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir to dissolve the sugar. Bring to a gentle boil over medium heat, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.

      Add Flavoring: Once the rice is cooked, remove it from heat. Stir in the shredded coconut, vanilla extract, and pandan extract (if using). Mix well to combine.

        Prepare the Molds: While the rice mixture is still warm, lightly grease small molds or muffin tins with cooking oil to prevent sticking.

          Fill the Molds: Spoon the coconut rice mixture into the prepared molds, pressing down gently to compact the rice. Leave some space at the top as the cakes will expand slightly.

            Steam the Cakes: Prepare a steamer pot with water and bring it to a boil. Place the filled molds on a steaming rack and cover with a lid. Steam the rice cakes for about 20-25 minutes, or until they are firm to the touch.

              Cool and Serve: Once steamed, remove the molds from the steamer and let the coconut rice cakes cool for a few minutes. Carefully unmold them by gently tapping the sides. Serve warm or at room temperature.

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