Coconut Rice Cakes
The Quirky Foodster Team
Ingredients
- Cooked short-grain rice, slightly sticky — 550 g (1.2 lb)
- Freshly grated coconut — 160 g (5.5 oz)
- Sugar — 3 tbsp
- Of Salt — pinch
Method
- While the rice is still warm, mix in half the sugar and a pinch of salt.
- Press the rice firmly into small cakes or balls with damp hands.
- Combine the grated coconut with the remaining sugar in a shallow dish.
- Roll each rice cake in the sweetened coconut, pressing gently so it sticks all over.
- Serve at room temperature.
Introduction: Sweet balls of cooked rice pressed together and rolled in fresh grated coconut, a simple, portable breakfast eaten across Nauru.
Cultural Background: With rice long established as a daily staple and coconut palms found across the island, pressing the two together into a portable cake is a common way Nauruan households start the morning.
Tips: Work with the rice while it is still warm and sticky, as this helps it hold together. Keep your hands lightly damp when shaping to stop the rice sticking to your fingers.
Variations: Add a few drops of vanilla to the coconut for extra fragrance. Use day-old rice reheated with a splash of water if fresh rice isn't available.
Storage: Store in an airtight container at room temperature for up to 1 day, or refrigerate for 2 days.
Reheating: Best enjoyed at room temperature; not typically reheated.
FAQs:
Q: Can I use desiccated coconut?
A: Fresh grated coconut gives the best texture, but rehydrated desiccated coconut can work in a pinch.
Q: Is this very sweet?
A: It has a mild sweetness, more subtle than a full dessert.
- Cooked short-grain rice, slightly sticky — 550 g (1.2 lb)
- Freshly grated coconut — 160 g (5.5 oz)
- Sugar — 3 tbsp
- Of Salt — pinch
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