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Coconut rice cakes are an enchanting delicacy that combines the rich, creamy flavor of coconut with the delightful texture of rice. This combination results in a dessert that not only pleases the palate but also evokes a sense of tropical bliss. As the world becomes more enamored with coconut-based desserts, these rice cakes stand out for their versatility. Whether served as a delightful snack or a sweet treat at a gathering, coconut rice cakes are sure to impress.

Coconut Rice Cakes

Indulge in the sweet and tropical flavors of Coconut Rice Cakes! Made with jasmine rice and creamy coconut milk, these delightful treats are baked to perfection for a golden finish. Enjoy them as a snack or dessert, and customize with your favorite toppings like fresh fruit, honey, or extra shredded coconut. This easy recipe makes 12 mini rice cakes, perfect for sharing or enjoying on your own. Get ready to delight your taste buds!
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Ingredients
  

1 cup jasmine rice, rinsed

1 cup coconut milk

1/2 cup water

1/4 cup sugar (or to taste)

1/2 teaspoon salt

1 teaspoon vanilla extract

1/4 cup shredded coconut (sweetened or unsweetened)

1/2 teaspoon baking powder

Oil for greasing the pan

Toppings (optional): fresh fruit slices, a drizzle of honey, or additional shredded coconut

Instructions
 

Cook the Rice: In a medium pot, combine the rinsed jasmine rice, coconut milk, water, sugar, and salt. Bring it to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Remove from heat and let it cool slightly.

    Prepare the Mixture: Once the rice has cooled, transfer it to a mixing bowl. Add the vanilla extract, shredded coconut, and baking powder. Mix thoroughly until well combined.

      Shape the Cakes: Grease a mini muffin tin or small cake molds with oil. Scoop the rice mixture into the molds, pressing down firmly to compact each one. Fill the molds to the top.

        Bake: Preheat the oven to 350°F (175°C). Once the oven is ready, bake the rice cakes for 25-30 minutes until they are slightly golden and firm to the touch.

          Cool and Serve: Remove the rice cakes from the oven and let them cool in the molds for about 10 minutes. Carefully invert the molds to release the cakes, and allow them to cool completely on a wire rack.

            Garnish and Enjoy: Serve the coconut rice cakes as they are or topped with fresh fruit, a drizzle of honey, or additional shredded coconut for extra flavor and texture.

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 mini rice cakes