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In the realm of comfort food, few dishes evoke the same sense of satisfaction and delight as Coconut Bliss Rice Cakes. This recipe, infused with the tropical essence of coconut and the subtle sweetness of jasmine rice, presents a deliciously unique take on traditional rice cakes. Not only are these cakes simple to prepare, but they also cater to various dietary preferences, making them perfect for family gatherings or quiet afternoons at home.

Coconut Rice Cakes

Indulge in the delightful flavors of Coconut Bliss Rice Cakes! This easy recipe combines jasmine rice, creamy coconut milk, and a hint of sweetness for a tropical treat. Perfect as a snack or dessert, these baked rice cakes are golden and crispy on the edges, yet soft inside. Serve them warm with fresh mango slices and a sprinkle of sesame seeds for the ultimate finish. Enjoy a taste of paradise in every bite!
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Ingredients
  

1 cup jasmine rice

1 cup coconut milk

1/2 cup water

1/4 cup sugar (brown or white)

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/4 cup shredded unsweetened coconut

1/2 teaspoon baking powder

1 tablespoon coconut oil (for greasing)

Fresh mango slices, for serving (optional)

Toasted sesame seeds, for garnish (optional)

Instructions
 

Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and keeps the rice from being too sticky.

    In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir until the sugar dissolves. Let the mixture soak for about 30 minutes.

      After soaking, bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the liquid has been absorbed.

        Remove the saucepan from heat and let it sit, covered, for an additional 10 minutes. This will help the rice to fluff up.

          Preheat your oven to 350°F (175°C). Grease a muffin tin with coconut oil or line it with parchment paper for easy removal.

            In a large bowl, fluff the cooked rice with a fork, then add the vanilla extract, shredded coconut, and baking powder. Mix well until combined.

              Spoon the rice mixture into the prepared muffin tin, filling each cup about 3/4 full. Gently press down to compact the rice.

                Bake in the preheated oven for 20-25 minutes, or until the tops are lightly golden and the edges are crisp.

                  Remove the rice cakes from the oven and allow them to cool in the tin for about 10 minutes, then carefully remove them and place on a wire rack to cool completely.

                    Serve warm or at room temperature with fresh mango slices and a sprinkle of toasted sesame seeds if desired.

                      Prep Time: 10 minutes | Total Time: 1 hour | Servings: 12 rice cakes