Thai Sweet Rice Cakes Recipe
As we bid adieu to the world of Thai Sweet Rice Cakes, let's not bid farewell to the joy and connection they've brought. Share this dessert revelation with your friends and family, inviting them to savor the symphony of flavors. Join our culinary community by subscribing to my blog for more recipes that celebrate the magic of food and culture.
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Servings: 2 people
Calories: 1301kcal
Cost: $3
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Ingredients
- 2 cups Thai sweet rice
- 2 tablespoon Salt
- 2 cups White sugar
- 1 tablespoon Cornstarch
- 2 cups Water
- 1 cup Coconut milk
- 1 cup Rice flour
- Pandan essence, as needed
- Raspberries, aa required
Instructions
- Take a blender and blend the pandan leaves.
- Then add the paste type material into a bowl.
- Press the paste so that all juice comes out.
- Take the juice and discard the solids.
- Take water in a pot and heat it.
- Take a large bowl and add the sweet rice into it.
- Cook the rice and add some of the sugar into it for taste.
- Take another bowl and add coconut milk into it.
- Mix the palm sugar into the coconut milk.
- Then mix the cooked rice and coconut milk together.
- Take them into a large bowl after mixing.
- Add pandan juice and raspberries into it.
- Mix them well.
- Then bake them well.
- After cooking you can refrigerate the cake.
- Your cake is ready to be served.
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Notes
Flavor Variations: While this recipe celebrates the classic charm of Thai Sweet Rice Cakes, don't hesitate to add your personal touch. Experiment with flavored syrups, fruit compotes, or even a dusting of toasted coconut for a delightful twist.
Consistency is Key: Achieving the perfect rice cake texture requires patience. Ensure the rice is cooked thoroughly and the coconut cream is well-absorbed, resulting in a harmonious blend of flavors and a satisfying chewiness.
Embrace Presentation: Elevate your dessert experience with creative plating. Stack the rice cakes elegantly, drizzle with warm coconut cream, and garnish with a sprinkle of sesame seeds for a visual and gustatory delight.
Nutrition
Calories: 1301kcal | Carbohydrates: 270g | Protein: 7g | Fat: 26g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7005mg | Potassium: 315mg | Fiber: 2g | Sugar: 200g | Vitamin C: 1mg | Calcium: 42mg | Iron: 4mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.