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To truly capture the essence of Coconut Bliss Rice Cakes, using high-quality ingredients is vital. The star of this dish is undoubtedly coconut milk, which imparts a rich, creamy texture and a sweet, nutty flavor that elevates the rice cakes. Opting for full-fat coconut milk will enhance the creaminess and richness of your cakes, while jasmine rice is the ideal choice for its fragrance and texture.

Coconut Rice Cakes

Discover the tropical bliss of Coconut Bliss Rice Cakes with this delightful recipe that perfectly blends soft, chewy rice cakes with rich coconut milk. Transport yourself to sun-soaked shores with every bite! Made with high-quality jasmine rice and full-fat coconut milk, these cakes not only taste amazing but also reflect the rich culinary traditions of Asia. Enjoy them with fresh fruits for a vibrant burst of flavor and a healthy twist. Perfect as a snack or dessert!
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Ingredients
  

1 cup jasmine rice

1 cup coconut milk (full-fat for creaminess)

1/2 cup water

1/4 teaspoon salt

1 tablespoon sugar (optional, adjust to taste)

1/2 cup shredded coconut (unsweetened)

1/4 cup chopped fresh mango (or other seasonal fruit)

1 tablespoon toasted sesame seeds (for garnish)

Fresh mint leaves (for garnish)

Instructions
 

Rinse the Rice: Begin by rinsing the jasmine rice under cold water until the water runs clear. This will remove excess starch and make the rice less sticky.

    Cook the Rice: In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar (if using). Stir well to dissolve the sugar. Bring the mixture to a gentle boil over medium heat.

      Simmer: Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes, or until all the liquid is absorbed and the rice is tender.

        Fluff and Cool: Remove the saucepan from heat, fluff the cooked rice with a fork, and let it cool slightly for about 10 minutes.

          Add Coconut: Stir in the shredded coconut into the rice, mixing thoroughly so that the coconut is evenly distributed. You can adjust the amount of shredded coconut based on your preference.

            Shape the Cakes: While the mixture is still warm, line a baking dish or an 8-inch round cake pan with parchment paper. Use a greased measuring cup or your hands (dampened with water) to press the rice mixture tightly into the dish, creating an even layer about 1/2-inch thick.

              Chill: Cover the dish with plastic wrap and place it in the refrigerator for at least 2 hours, or until it has firmed up.

                Cut and Serve: Once chilled, use a sharp knife to cut the rice cake into squares or rectangles. Garnish with chopped fresh mango on top and sprinkle with toasted sesame seeds and fresh mint leaves.

                  Enjoy: Serve these delicious coconut rice cakes chilled, as a refreshing dessert or a delightful snack at any time of the day!

                    Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 8