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Coconut Rice Cakes Delight is a delightful fusion of flavors and textures that reflects the rich culinary traditions of tropical regions. This recipe captures the essence of coconut and the aromatic qualities of jasmine rice, creating a treat that is both comforting and exotic. Rice cakes have long been a staple in various cuisines around the world, from the crispy rice cakes of East Asia to the hearty rice cakes found in Latin American households. Their versatility allows them to be enjoyed in numerous ways: as a snack, dessert, or even a breakfast item.

Coconut Rice Cakes

Savor the tropical goodness of Coconut Rice Cakes Delight! This simple recipe combines jasmine rice, creamy coconut milk, and sweet shredded coconut to create deliciously textured cakes. Perfect as a snack or dessert, these cakes are easy to make and can be served warm or at room temperature. With optional sugar and cinnamon for a flavor boost, they’re a delightful treat for any occasion. Try them out today for a taste of paradise!
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Ingredients
  

1 cup jasmine rice

1 cup coconut milk

1/2 cup water

1/4 teaspoon salt

2 tablespoons sugar (optional, adjust based on sweetness preference)

1/2 cup shredded coconut (sweetened or unsweetened)

1 teaspoon vanilla extract

1/4 teaspoon cinnamon (optional)

Cooking oil (for greasing)

Instructions
 

Rinse the Rice: Start by rinsing the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice cakes from being gummy.

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

      Cool the Rice: Once cooked, remove the saucepan from heat and let it sit covered for another 10 minutes. Fluff the rice with a fork and allow to cool slightly.

        Add Coconut and Flavorings: When the rice is warmed but not hot, mix in the shredded coconut, vanilla extract, and optional cinnamon. Ensure everything is well combined.

          Prepare the Molds: Lightly grease a muffin tin or silicone molds with cooking oil to prevent sticking.

            Shape the Cakes: Using a spoon or your hands, press the rice mixture into the molds, packing it down firmly to create compact cakes.

              Chill: Place the filled molds in the refrigerator for at least 1-2 hours, or until the rice cakes are firm and can hold their shape when removed.

                Unmold and Serve: Once set, carefully remove the rice cakes from the molds. They can be served as is, or you can lightly toast them in a skillet for added texture and flavor. Enjoy these cakes warm or at room temperature!

                  Prep Time: 15 minutes | Total Time: 2 hours 35 minutes (including chilling time) | Servings: 10-12 rice cakes