Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Coconut Rice Cake. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!
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How to make Coconut Rice Cake
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Ingredients:
- 3 eggs
- 1 cup (200 ml / 6.8 fl oz) coconut milk
- 1 cup (200 g / 7 oz) granulated sugar
- ¼ cup (60 ml / 2 fl oz) vegetable oil
- 2½ cups (about 500 g / 17.6 oz) cooked white rice
- 1 packet (100 g / 3.5 oz) unsweetened shredded coconut
- 1 tablespoon (15 g) baking powder
Directions:
In a blender, combine the cooked rice, coconut milk, eggs, oil, and sugar. Blend on high speed for about 2 minutes, or until the mixture is smooth and creamy.
Transfer the batter to a bowl and gently fold in the shredded coconut and baking powder using a spatula until well incorporated.
Pour the batter into a greased baking pan (grease with oil and sprinkle with sugar for a crisp crust).
Bake in a preheated oven at 390 °F (200 °C) for approximately 40 minutes, or until golden and a toothpick inserted comes out clean.
Let it cool slightly, then remove from the pan and serve warm or at room temperature.
