Coconut Rice Cakes


by: CookieChef

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.


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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

how is this calculated?

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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.

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