Coconut Rice Cakes

Yield:
20 cakes

SONY DSCA few weeks ago I wrote about a delicious coconut rice cake we tasted while vacationing on the island of St. John. And this weekend I finally got the chance to recreate them! I often make wild mushroom risotto balls, but this was a new sort of rice endeavor. Arborio rice, which you use to make risotto, has a lot of starch and so when you form it into balls for frying, it sticks together very easily. Basmati (or jasmine) rice is less starchy and requires a bit more elbow grease to ensure proper sticking. I like to keep a small bowl of cold water on hand to wet my hands while patting, the same as you might do while forming matzah balls.

This recipe does take a bit of time but it is delicious and something different especially to serve for guests or on a special occasion. And best of all? It’s pareve!

Serve it with a spicy Pineapple Salsa like this one from Two Peas and their Pod or a Mango Chutney like this one from Alton Brown for a lovely appetizer. Or serve it as a side dish along side grilled chicken breast, steak or seared salmon.

Coconut Rice Cakes

Posted on February 4, 2013

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