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Jasmine rice is a long-grain variety known for its delicate floral aroma and slightly sticky texture when cooked. Originating from Thailand, this rice is often favored for its subtle sweetness, making it an ideal choice for desserts. The flavor profile of jasmine rice complements the rich taste of coconut milk, creating a harmonious blend that enhances the overall experience of the Coconut Delight Rice Cakes.

Coconut Rice Cakes

Indulge in these delicious Coconut Delight Rice Cakes that are perfect for any occasion! Made with jasmine rice, creamy coconut milk, and a hint of vanilla, they’re a tropical treat that melts in your mouth. Top with fresh mango and garnish with toasted sesame seeds for an extra flair. Easy to make and even easier to enjoy, these sweet, chewy rice cakes will be a hit at your next gathering. Simple prep time and a delightful finish await!
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Ingredients
  

1 cup jasmine rice

1 cup coconut milk

1/2 cup water

1/3 cup brown sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1/4 cup shredded coconut (unsweetened)

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

Toasted sesame seeds (for garnish, optional)

Instructions
 

Rinse the jasmine rice under cold water until the water runs clear. Drain well.

    In a medium saucepan, combine the rinsed rice, coconut milk, water, brown sugar, and salt. Stir to combine.

      Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Cover the saucepan and let it simmer for about 15–18 minutes, or until the rice is tender and the liquid is absorbed.

        Once cooked, remove the saucepan from heat and stir in the vanilla extract and shredded coconut. Mix well until evenly distributed.

          Allow the rice mixture to cool slightly, then transfer it to a greased 8x8 inch baking dish or a silicone mold, pressing it down firmly to form an even layer.

            Let the rice cakes cool to room temperature, then refrigerate for at least 2 hours or until set.

              Once chilled, cut the coconut rice cake into squares or rectangles. If using a silicone mold, gently push the cakes out.

                Serve the rice cakes topped with chopped fresh mango and sprinkle with toasted sesame seeds for garnish, if desired.

                  Prep Time: 15 minutes | Total Time: 2 hours 30 minutes | Servings: 9-12 squares