Pan Fry Coconut Rice Cake Recipes

CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet.
• Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet.
• Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes.
• Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.

STICKY RICE CAKE WITH COCONUT AND PANDAN

Steps:

• Gather the ingredients.
• First, make the sticky rice according to these directions .
• While rice is cooking, prepare the cake pan (standard 8 x 8 size). Generously grease the pan (including the sides) with a little oil. Set aside.
• After rice is done cooking (or "steaming"), remove the lid from the rice pot. Add 1/2 cup sugar plus 3/4 cup coconut milk, stirring both well into the hot rice. Quickly taste-test rice for sweetness, adding up to 1/4 cup more sugar if not sweet enough for your taste. Note: Palm or brown sugar may be used, but this will turn the rice slightly brownish in color.
• Now scoop 1/3 to 1/2 of the rice into your square cake pan. Be sure to replace the lid on the rice pot immediately, as the rice needs to stay hot for these steps.
• Grease the underside of a spoon and use it to smooth out the rice, pressing it into the bottom of the cake pan. This is the first layer of the rice cake. Try to make the rice as flat and even on top as possible.
• Of the remaining rice in the pot, scoop out half into a mixing bowl, once again replacing the lid on the rice pot. Add 2 drops of the pandan essence, and quickly stir to blend it into the rice. This should turn the rice a light green color.
• Using the same technique as before, gently press and smooth this light green rice over the white rice in the cake pan to make the second layer. Try not to press too hard as you distribute the green rice, or you will disturb the first layer.
• To the rice remaining in the pot, add 5 or more drops of the pandan essence, or until the rice turns a noticeably darker shade of green (than the previous layer). Tip: Darker will give you better contrast and be more striking when it's done.
• Now add this rice as the final layer. You need to add this layer gently and carefully, or it will blend with the previous layer. Smooth out the top and then cover your cake pan with tin foil and refrigerate several hours, or overnight (the cold will firm up the dessert).
• To make the coconut sauce, place the remaining 1 cup coconut milk in a medium saucepan and warm up (but don't boil). Add sugar to taste, stirring to dissolve.
• Add the cornstarch dissolved in water. Stir over medium heat until sauce thickens, then remove from heat.
• To serve the dessert, grease a serrated knife or run it under some boiling water (to keep knife from sticking). Cut squares of the rice cake and carefully lift out of the pan, placing them on serving plates. Microwave the cakes briefly, as this dessert- like many Asian desserts-is best served warm. Then pour coconut sauce over. Garnish with fresh raspberries, if using. Tip: This dessert is a superb one to make for a dinner party or any social gathering, since you can make it the day before. Just be sure to eat it up within a couple of days, as sticky rice tends to dry out quickly and harden.

PAN FRY COCONUT RICE CAKE

Steps:

• In a rice cooker add rice and wash until the water is clear. Add the coconut milk, water, and sugar. Blend mixture and place into the rice cooked and cook.
• After the rice had been cook blend in the shredded coconut and mix well. Using a 2" x 1/2" round ring to form the cakes.
• In a 12" nonstick skillet lightly coated with oil add all of the coconut rice into the skillet and toast the rice to a golden brown. Will take about 10 minutes per side on medium heat.

COCONUT CREAM AND CHOCOLATE RICE CAKE PARFAIT

Steps:

• Preheat the oven to 400 degrees F. Grease a 1/3 hotel pan that is 2 1/2-inches deep, about 3 quarts in size, with the room temperature butter. Set aside.
• Add the rice flour to a medium bowl and whisk in the liquid egg substitute until thoroughly combined. Set aside.
• Place the chocolate in a heatproof bowl and set aside. Place the oat milk in a saucepan with the cinnamon sticks and bring to a simmer. Once simmering, pour over the chocolate and cover with a plate, pot lid or whatever will cover the top of the bowl. After at least 5 minutes, remove the cinnamon sticks and whisk the chocolate until smooth. Add the chocolate ganache to the rice flour mixture and carefully stir to combine. Pour into the greased pan and put into the oven. Bake until evenly browned, about 10 minutes.
• Remove from the oven and let cool slightly, about 5 minutes. Turn the cake out onto a wire rack lined sheet tray and let cool completely at room temperature.
• Remove the top cream from the coconut cans and discard or reserve for another use. Pour the rest of the coconut can contents into the bowl of a stand mixer fitted with a whisk attachment. Whisk until thickened and holds stiff peaks. Set aside and save in the refrigerator until the cake is completely cooled.
• Make the parfaits in rocks glasses. Cut out small circles of the cake to fit them - 2 to 3 inches in size. Place a piece of cake on the bottom, top with the coconut whipped cream and repeat until you end with the dollop of cream on top. Dust cocoa powder on top for garnish and serve.

CHEWY COCONUT BIBINGKA (FILIPINO RICE CAKE)

Steps:

• Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper.
• 2. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour. Follow that with the brown sugar and add vanilla extract and beat until combined.
• 3. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes.
• 4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.

RICE CAKES WITH PEANUT SAUCE AND HOISIN

Steps:

• Bring a large pot of salted water to boil. Add the rice cakes and cook for 2 to 3 minutes, until softened. Drain and refresh under cold water.
• Meanwhile, make the peanut sauce: In a medium bowl, place the peanut butter, hot water, sugar, garlic and soy sauce, and whisk together until combined. Set aside.
• Heat a large (12-inch) nonstick skillet or wok on medium high. (Check the drained rice cakes. If they are sticking together, rinse them with cold water and gently toss to separate before adding them to the pan.) When the pan is hot, add the neutral oil and rice cakes, and toss to combine. Add soy sauce and stir-fry for 6 to 8 minutes, until the rice cakes begin to caramelize. (If more than a few clump together, add a tablespoon of water at a time and break them up with your spatula.) Add the yu choy and cook for another 3 to 4 minutes, until the greens are wilted. Turn off heat, add the peanut sauce and toss to coat.
• To serve, drizzle with the diluted hoisin sauce, scatter with scallions and finish with sesame seeds.

COCONUT RICE KRISPIE® TREATS

Steps:

• Combine condensed milk, coconut milk, and butter in a medium pan over low heat. Stir until butter has melted and everything is fully incorporated. Stir in salt.
• Increase heat to medium-low and add marshmallows. Stir until marshmallows are fully melted into liquid and you have a thick, almost jelly-like consistency; it should stick together and come clean off the sides of the pan.
• Increase heat to medium and melt the mixture a little bit more so it's a thinner liquid. Remove from the heat and stir in rice cereal and 1/2 cup coconut flakes, making sure all are evenly coated. Let sit and cool for 30 minutes.
• Wearing plastic gloves, use your hands to roll mixture into 1-inch diameter balls. Top with additional coconut flakes if desired.

BIBINGKA (FILIPINO COCONUT-RICE CAKE)

Steps:

• Heat oven to 350 degrees. In a large bowl, whisk together rice flours, baking powder, salt and sugar. Make a well in the center and pour in melted butter, coconut milk and eggs. Whisk mixture until smooth.
• Wash and dry banana leaf, if using, and line a 9-inch cast-iron skillet with it. (One leaf should be enough, but if more are needed, make sure to overlap leaves so there are no gaps.) Butter the leaf, and trim edges leaving a 1- to 2-inch overhang. Alternatively, generously grease skillet with butter.
• Pour mixture into skillet and bake 15 minutes. Remove from oven and top with salted egg and cheese. Return skillet to oven until bibingka is golden and browned, and a toothpick inserted in center comes out clean, 20 to 25 minutes more. Brush with more melted butter and sprinkle with coconut, if desired.