Celebration Coconut Rice Cake
The Quirky Foodster Team
Ingredients
- Cooked glutinous or short-grain rice — 3 cups
- Coconut milk — 2 cups
- Sugar — 3/4 cup
- Salt — 1/2 tsp
- Grated fresh coconut, for topping — 1/2 cup
Method
- Preheat the oven to 180°C and grease a baking dish.
- In a large bowl, mix the cooked rice with coconut milk, sugar, and salt until well combined.
- Pour the mixture into the prepared dish, pressing down evenly.
- Sprinkle the grated coconut over the top.
- Bake for 35 to 40 minutes, until set and golden at the edges, then cool before slicing into squares.
Introduction: A festive, lightly sweet rice cake made with coconut milk, often prepared for weddings and important community celebrations and cut into squares for sharing.
Cultural Background: A festive, lightly sweet rice cake made with coconut milk, often prepared for weddings and important community celebrations and cut into squares for sharing.
Tips: Press the rice mixture down firmly and evenly so the cake slices cleanly once baked.
Variations: This cake is naturally vegetarian and vegan as written.
Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Serve at room temperature, or warm briefly in the microwave if preferred.
Nutrition: Approx. per serving: 260 kcal, 3 g protein, 8 g fat, 44 g carbohydrates, 1 g fibre.
FAQs:
Q: Can regular long-grain rice be used instead of glutinous or short-grain rice?
A: Glutinous or short-grain rice is recommended for the right sticky texture; long-grain rice will be looser and less cohesive.
Q: How should this cake be stored?
A: Keep covered at room temperature for a day, or refrigerate for longer storage.
- Cooked glutinous or short-grain rice — 3 cups
- Coconut milk — 2 cups
- Sugar — 3/4 cup
- Salt — 1/2 tsp
- Grated fresh coconut, for topping — 1/2 cup
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