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Welcome to the world of tropical flavors with our delightful Coconut Rice Cakes! These soft, chewy treats are not only a celebration of coconut but also a perfect representation of the vibrant cultures where coconut is a staple ingredient. Coconut rice cakes are adored for their unique texture and rich flavor, making them an irresistible dessert for any occasion. Whether you're enjoying a sunny day or bringing a taste of the tropics to your kitchen, these rice cakes will transport you to a serene beach paradise with every bite.

Coconut Rice Cakes

Dive into the tropical flavors of Coconut Rice Cakes with this simple recipe that captures the essence of paradise. These soft and chewy treats are made with jasmine rice, creamy coconut milk, and sweet palm sugar, offering an irresistible dessert for any occasion. Perfect for sunny days or festive gatherings, these rice cakes are deeply rooted in culinary traditions from Southeast Asia. Enjoy the delightful taste, texture, and the chance to create lasting memories with loved ones as you savor this tropical delight. Perfectly served with fresh fruits and garnished with sesame seeds, they bring a burst of sunshine to your table.
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Ingredients
  

1 cup jasmine rice

1 cup coconut milk

1/2 cup water

1/4 cup sugar (preferably palm sugar)

1/4 teaspoon salt

1/2 cup shredded coconut (sweetened or unsweetened, based on preference)

1 teaspoon vanilla extract (optional)

1 tablespoon sesame seeds (for garnish)

Fresh fruits (mango, banana, or berries for serving)

Instructions
 

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and will help prevent the rice from being too sticky.

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

      Mix in Coconut: Once cooked, remove the pot from heat and let it sit covered for about 10 minutes. Fluff the rice with a fork, then gently fold in the shredded coconut and vanilla extract (if using).

        Shape the Cakes: Lightly grease a small baking dish or a muffin tin. Transfer the warm coconut rice mixture to the dish and press it down firmly to form an even layer. You can also use a cookie cutter to shape individual rice cakes.

          Cool and Set: Allow the rice cakes to cool to room temperature, then cover and refrigerate for at least 1 hour or until firm.

            Prepare for Serving: Once set, carefully remove the rice cakes from the dish or muffin tin. If using a baking dish, cut into squares or rectangles.

              Garnish and Serve: Dust the tops with sesame seeds and serve the coconut rice cakes with fresh fruit on the side for added sweetness and flavor. Enjoy your tropical delight!

                Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 6-8