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Coconut Rice Cakes

Discover the tropical goodness of Coconut Rice Cakes Delight! These fluffy, sweet treats made with jasmine rice and creamy coconut milk are perfect for snacking or breakfast. With hints of vanilla and shredded coconut, each bite transports you to a beachside paradise. Top them with fresh mango or pineapple for an extra burst of flavor. Easy to make and utterly delicious, this recipe is sure to impress your family and friends! Dive into this delightful experience!
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Ingredients
  

1 cup jasmine rice

1 cup coconut milk

1/2 cup water

1/4 cup shredded coconut (sweetened or unsweetened, depending on preference)

1/4 cup sugar (adjust to taste)

1/2 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 cup chopped fresh mango or pineapple (optional, for topping)

Cooking spray or coconut oil (for greasing the molds)

Instructions
 

Rinse the Rice: Begin by rinsing the jasmine rice under cold water until the water runs clear. This helps to remove excess starch, ensuring fluffy rice cakes.

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

      Prepare the Batter: In a mixing bowl, fluff the cooked rice with a fork. Add in the sugar, shredded coconut, vanilla extract, and baking powder. Mix well until everything is evenly combined.

        Mold the Cakes: Preheat your oven to 375°F (190°C). Grease a muffin tin or silicone molds with cooking spray or coconut oil. Evenly distribute the rice mixture into the molds, pressing it down gently to pack the mixture.

          Bake: Place the molds in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and the tops are slightly firm.

            Cool and Serve: Remove the rice cakes from the oven and allow them to cool in the molds for about 10 minutes. Then, gently remove them and let them cool completely on a wire rack.

              Garnish: Once cooled, you can top each rice cake with chopped mango or pineapple for a burst of flavor, or serve them plain for a delightful treat.

                Enjoy: Serve your Coconut Rice Cakes as a sweet snack, dessert, or even a unique breakfast option.

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