Crispy Coconut Rice Cakes with Sweet Chili Sauce
Savory and crispy rice cakes made with coconut milk and served with a sweet chili sauce. A delightful combination of textures and flavors that's sure to please.
Ingredients
- 2 cups Cooked Rice (day-old)
- 1/2 cup Coconut Milk
- 1/4 cup Rice Flour
- 1 tbsp Cornstarch
- 1/2 tsp Salt
- 2 tbsp Vegetable Oil
- 1/4 cup Sweet Chili Sauce
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine cooked rice, coconut milk, rice flour, cornstarch, and salt. Mix well.
- 2Heat vegetable oil in a large skillet over medium heat.
- 3Form the rice mixture into small patties.
- 4Fry the rice cakes for 3-4 minutes per side, or until golden brown and crispy.
- 5Serve hot with sweet chili sauce.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.