Thai Coconut Rice Cakes (Dairy-Free)
Savory rice cakes made with coconut milk, scallions, and a hint of ginger, pan-fried until golden brown.
Ingredients
- 2 cups Cooked jasmine rice
- 1/2 cup Coconut milk
- 2 tablespoons Tapioca starch
- 1/4 cup Scallions, chopped
- 1 teaspoon Ginger, grated
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a medium bowl, combine the 2 cups of cooked jasmine rice, 1/2 cup of coconut milk, 2 tablespoons of tapioca starch, 1/4 cup of chopped scallions, 1 teaspoon of grated ginger, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil.
- 2Mix everything together thoroughly with a spoon or your hands until the ingredients are evenly distributed and the mixture holds together.
- 3Shape the rice mixture into small, flattened patties, about 5.08-7.62 cm in diameter and 1.27 cm thick. You should have about 6-8 patties.
- 4Heat 2 tablespoons of vegetable oil in a 25.4 cm non-stick skillet over medium heat, which is about 175°C.
- 5Carefully place the rice patties into the hot skillet, ensuring not to overcrowd the pan. Cook for 4-6 minutes per side.
- 6Fry the rice cakes until they are golden brown and crispy on the outside, and heated through. You should hear a gentle sizzle as they cook.
- 7Remove the cooked rice cakes from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- 8Serve the Thai coconut rice cakes warm.
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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.
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