Coconut Rice Cakes
by:
Sweet and Savory Grilled Coconut-Rice Hotcakes are a favorite street food in Thailand. Our favorite place to get them is nearby our hotel on Sukhumvit Soi 55 (Tawng Law), from Siripon, Maker of Kanom Krok.
ingredients
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serves: 1
1 1/2 cups basmati rice
1/2 can (1 scant cup) coconut milk
2 pinches of saffron threads
1/2 teaspoon ground turmeric
sea salt and freshly ground pepper
4 slender scallions, including the greens, thinly sliced
1/3 cup sesame seeds (black and white are nice)
light peanut or sesame oil for frying
Nutrition Facts
Coconut Rice Cakes
Servings Per Recipe: 1
Amount per Serving
Calories: 1771
- Total Fat: 80.4 g
- Saturated Fat: 47.8 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 64.4 mg
- Total Carbs: 237.2 g
- Dietary Fiber: 17.2 g
- Sugars: 3.9 g
- Protein: 36.3 g
preparation
1. Rinse the rice. Bring 2 cups water and the coconut milk to a boil with the saffron and turmeric. Add the rice and 3/4 teaspoon salt, cover the pan, and cook over low heat until the rice is done, about 20 minutes.
2. Using a fork, gently toss in the scallions, season with pepper, then turn the rice into a 9- by 12-inch pan. Scatter the sesame seeds over the rice, then place plastic wrap over it and press firmly. Refrigerate until well chilled, then cut into diamonds or other shapes.
1
comments
Serena
May 9, 2012