Coconut Rice Cake (Keik Rais)
The Quirky Foodster Team
Ingredients
- Cooked rice — 3 cups (550 g / 1.2 lb)
- Grated coconut — 1 cup (80 g / 3 oz)
- Sugar — 3/4 cup (150 g / 5 oz)
- Eggs — 2
- Coconut milk — 1/2 cup (120 ml / 4 fl oz)
- Vanilla extract — 1/2 tsp
Method
- Preheat the oven to 180°C (350°F) and grease a baking dish.
- Combine the cooked rice, grated coconut and sugar in a bowl.
- Beat in the eggs, coconut milk and vanilla until well combined.
- Pour the mixture into the prepared dish and smooth the top.
- Bake for 35–40 minutes until golden and set.
- Cool for 15 minutes before slicing into squares.
Introduction: A dense, lightly sweet cake made from cooked rice, coconut and sugar, baked until firm — a treat found at family gatherings.
Cultural Background: Using leftover cooked rice as the base for a sweet baked cake reflects the resourceful, no-waste cooking common across the Federated States, turning a pantry staple into a shareable treat.
Tips: Use rice that isn’t too wet, or the cake may be soft in the middle — day-old rice works especially well. Let the cake cool fully before cutting for the neatest slices.
Variations: Add a handful of raisins to the batter. Top with toasted coconut before baking for extra texture.
Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Warm individual slices in the microwave for 15–20 seconds, or serve at room temperature.
Nutrition: Per serving (approx.): 240 kcal, 5 g protein, 8 g fat, 38 g carbohydrate.
FAQs:
Q: Can I use freshly cooked rice?
A: Day-old, slightly dried rice gives the best texture, though fresh
Q: Is this more like a bread or a cake?
A: It has a dense, slightly chewy texture, somewhere between
- Cooked rice — 3 cups (550 g / 1.2 lb)
- Grated coconut — 1 cup (80 g / 3 oz)
- Sugar — 3/4 cup (150 g / 5 oz)
- Eggs — 2
- Coconut milk — 1/2 cup (120 ml / 4 fl oz)
- Vanilla extract — 1/2 tsp
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