Coconut Rice Cakes
- Yield: 20 cakes
A 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.
1 cup basmati rice
1 1/2 cups coconut milk
1/2 cup water
1 tsp olive oil
½ tsp salt
1 tsp salt
1 tsp coconut extract
1/3 cup shredded coconut
1 cup panko bread crumbs
Vegetable oil for frying
Bring coconut milk and water to a boil. Add 1/2 tsp salt and 1 tsp olive oil. Add rice and reduce heat to low-medium. Cover and let cook untouched for 20 minutes.
Allow to cook, placing in fridge for at least one hour or up to 48 hours.
Place rice into large mixing bowl. Add beaten eggs, shredded coconut, salt and coconut extract. Mix gently with hands.
In a medium skillet, heat 1/2 inch vegetable oil on medium heat.
Fill small bowl with cold water and another bowl with panko bread crumbs. Wet hands and make form flat rice patties using palms of your hand, packing tightly as you work. Patties should be about 1/4 cup size. Dip each side of the patty into panko bread crumbs,
Fry patties on each side about 3-4 minutes, or until golden brown.
Remove from pan and place on wire rack or plate lined with paper towel. Sprinkle with extra salt while still hot.
Serve while warm.