Description
Thai Coconut Lemongrass Rice Cakes are a fragrant and delicious treat made by cooking jasmine rice with creamy coconut milk and aromatic lemongrass. These rice cakes have a subtly sweet flavor, are topped with grated coconut, and are perfect for serving as a snack or dessert. They offer a unique combination of creamy, sweet, and fresh lemongrass notes in a delightful cake form that’s both comforting and exotic.
Ingredients
Scale
Main Ingredients
- 1 cup jasmine rice
- 1 cup coconut milk
- 1/2 cup water
- 2 stalks lemongrass, finely chopped
- 1/4 cup sugar
- 1/2 teaspoon salt
Topping
- 1 tablespoon grated coconut (for topping)
Instructions
- Rinse the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch and prevent the rice from becoming too sticky.
- Combine Ingredients: In a pot, combine the rinsed rice, coconut milk, water, finely chopped lemongrass, sugar, and salt. Stir gently to incorporate all ingredients.
- Bring to a Boil: Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to ensure the coconut milk doesn’t stick to the bottom.
- Simmer and Cook: Once boiling, reduce the heat to low and cover the pot with a lid. Let it cook undisturbed for 15-20 minutes until the rice is tender and the liquid is fully absorbed.
- Let it Rest: Remove the pot from heat and keep it covered. Allow the rice to sit and steam in its own heat for an additional 10 minutes to finish cooking and firm up.
- Fluff and Transfer: Fluff the cooked rice gently with a fork to separate the grains, then transfer it to a greased cake pan.
- Shape the Cakes: Press the rice mixture firmly and evenly into the pan, smoothing the top to form a compact rice cake.
- Add Topping: Sprinkle the grated coconut evenly over the top of the pressed rice cake for added texture and flavor.
- Cool and Serve: Let the rice cake cool completely at room temperature to set. Once cooled, cut into squares or wedges and serve as a tasty snack or dessert.
Notes
- For best flavor, use fresh lemongrass stalks finely chopped. White parts are preferable.
- You can substitute coconut milk with light coconut milk for a lighter version.
- To enhance the sweetness, adjust the sugar amount according to taste.
- Ensure the rice is fully cooled before cutting to maintain the cake shape.
- These rice cakes can be lightly toasted in a pan before serving for a crispier texture.
