Sweet Rice Cakes Recipes

10-MINUTE RICE CAKES

10-Minute Rice Cakes image

Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!

Provided by Lauren

Categories 100+ Everyday Cooking Recipes

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

½ cup cooked white rice
1 egg
1 tablespoon chopped fresh basil
1 teaspoon milk
salt and ground black pepper to taste
1 ½ teaspoons butter

Steps:

Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 22.7 g, Cholesterol 202.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 8.6 g, SaturatedFat 5.5 g, Sodium 269.1 mg, Sugar 0.4 g

PALITAW (SWEET RICE CAKES)

Palitaw (Sweet Rice Cakes) image

This sticky, chewy dessert is very easy to make and can also be served as a snack.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 50m

Yield 10

Number Of Ingredients 7

Ingredients

1 cup glutinous rice flour (malagkit)
½ cup white sugar
½ cup water
½ cup white sugar
2 tablespoons sesame seeds
4 ounces grated coconut
1 teaspoon salt

Steps:

Mix the rice flour, 1/2 cup sugar, and the water together in a bowl into a soft dough; set aside.
Stir 1/2 cup sugar and sesame seeds together in a small bowl. Toss the coconut with the salt together in a separate bowl.
Bring a large pot of water to a boil.
Take a portion of the soft dough and roll it into a ball between the palms of your hands. Pull lengthwise and shape into a tongue. Drop into the boiling water. The cake is ready when it floats. Scoop it out with a strainer and roll it in the sugar and sesame seed mixture. Place it on a serving platter. Repeat with the rest of the dough. Top the cakes with coconut and serve warm.

Nutrition Facts : Calories 197.3 calories, Carbohydrate 39 g, Fat 4.3 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 3.2 g, Sodium 265.4 mg, Sugar 24.2 g

SWEET RICE-FLOUR AND COCONUT CAKE

Sweet Rice-Flour and Coconut Cake image

Butter Mochi This chewy snack cake gets its distinctive gelatinous texture from mochiko, a sweet rice flour that's commonly used in Hawaii. Coconut milk and butter add rich, creamy flavor.

Provided by Rachel Laudan

Categories Cake Rice Dessert Bake Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 24 squares

Number Of Ingredients 8

Ingredients

3 cups mochiko* (sweet rice flour; 1 lb)
2 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 (14-oz) cans unsweetened coconut milk (not low-fat)
5 large eggs
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 teaspoon vanilla

Steps:

Put oven rack in middle position and preheat oven to 350°F.
Whisk together mochiko, sugar, baking powder, and salt in a large bowl. Whisk together coconut milk, eggs, butter, and vanilla in another bowl. Add coconut mixture to flour mixture, whisking until batter is combined.
Pour batter into an ungreased 13- by 9-inch baking pan, smoothing top, and bake until top is golden and cake begins to pull away from sides of pan, about 1 1/2 hours. Cool cake completely in pan on a rack, about 2 hours. Cut mochi into 24 squares before serving.

SWEET RICE CAKE (BIBINGKANG MALAGKIT)

Sweet Rice Cake (Bibingkang Malagkit) image

This is a Filipino dessert made from glutinous sweet rice and coconut milk. My friend asked for this recipe after someone made it for a potluck.

Provided by Amy in Hawaii

Categories Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

3 cups sweet rice
1 1/2 cups water
3 cups coconut milk
1 1/2 cups sugar
3/4 teaspoon salt
2/3 cup dark brown sugar
1/4 cup evaporated milk
2/3 cup milk
1 tablespoon unsalted butter
3 tablespoons flour
4 tablespoons water

Steps:

Soak rice in 3 1/2 cups water overnight.
Combine rice with coconut milk, sugar, and salt in a rice cooker or heavy non-stick pot over medium low heat, stirring frequently until fully cooked. Add a little more water if needed. If you are using a rice cooker, keep cooker on warm setting until rice is cooked.
Line a 9x13x2 inch pan with foil greased with butter.
Transfer rice to pan and spread evenly; smoothing the top with the back of a spoon. Set aside.
Combine flour and 4 tablespoons water in a small cup and stir to make a slurry and set aside.
Combine brown sugar, butter, evaporated milk, and milk in a non-stick saucepan over medium heat. Cook, stirring constantly until mixture comes to a boil.
Stir in flour mixture and whisk until sauce has thickened and is smooth.
Spread over rice evenly.
Brown top under broiler for 3-5 minutes until golden brown. Do not burn.
Let cool at room temperature until firm and cut into pieces with a plastic knife.
I decrease the sugars by 1/2 cup and cut the salt to 1/2 tsp as I do not like very sweet desserts. Sweet rice is available in Asian markets. The short grain sweet rice is normally used. Long-grained glutinous rice is used by Thai's for sweet sticky rice. Coconut milk can be purchased canned or frozen.

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