Traditional Asian rice cakes are wrapped in banana leaves or coconut tree leaves and are often presented to house guests as snacks or dessert. Variations come in so many techniques in cooking and wrapping and most often baked for special occasions.
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Preparation Time
5 minutes
Cooking Time
1 hour
Difficulty Rating
1
Health Level
4
Serves
12
Ingredients
- 1 cup / 190 g glutinous brown rice
- 2 eggs, preferably organic omega-3 or pastured
- ½ cup / 120 ml light coconut milk
- ½ tsp. / 2 g Stevia or monk fruit sweetener
- ½ tsp. / 2½ ml vanilla
- 1 Tbsp. / 15 ml almond or olive oil
- 4 Tbsp. / 40 g brown rice flour
- ½ cup / 120 ml light coconut milk
- 1 egg, preferably organic omega-3 or pastured
- ⅛ tsp. / ½ g Stevia or monk fruit sweetener
- ½ tsp. / 2½ ml vanilla
- ⅓ cup / 20 g unsweetened toasted coconut
Topping:
Directions
- Soak rice in water for at least 1 hour. Preheat oven to 350 °F / 180 °C.
- Brush or mist the insides of a baking pan measuring approximately 9×9 inches / 23×23 cm (or 12 individual ramekins or mini-cake molds) lightly with oil.
- Drain the soaked rice and scoop out even portions into the greased pan(s). In a bowl, combine the coconut milk, sweetener, and vanilla. Add the eggs, stirring to incorporate well.
- Stir in portions of the egg mixture over the soaked rice.
- Place the pans/ramekins on a baking sheet in the pr-heated oven. Bake for about 30 minutes. Check for doneness by inserting a wooden stick at the center of each cake. You will know it’s done when the stick comes out clean.
- Prepare the topping by combining all the ingredients but the toasted coconut in a small saucepan over medium heat. Bring to a light boil while constantly stirring with a whisk.
- Reduce the heat to low, and simmer while continuously stirring for 2 minutes. The mixture will begin to thicken at this point; turn the heat off, still stirring to completely dissolve and incorporate any lumps.
- Spread the prepared topping over the partially baked cake and return the baking sheet to middle rack of the oven. Fill a rimmed baking pan with water and place this at the bottom of the oven for a steaming effect. Continue baking for 15 minutes more.
- Top with toasted coconut.
Serving Size: 1 cake (square measuring approximately 2½ inches / 6½ cm)
Exchanges per Serving: 1 Carb, 0 Protein, 1 Fat (=1 Sweet)
In your presentation you never mentioned how complicated the recipes were, or, how difficult to find the ingredients. I am very disappointed.
Hi, plamoureux. You don’t need to use foods and recipes that don’t suit you. I recommend you try out our personal Menu Planner (the right-most option here: http://www.trimdownclub.com/menu-planner), and select the foods that work for you.
For recipes that might be more to your liking, take advantage of the search box in our Recipes section, using terms like “Basic,” “Classic,” “Simple,” etc.
You can find many of the unfamiliar foods here: http://thrv.me/TrimDownClubV6.
Is this the rice cakes I am supposed to eat for breakfast? I am very confused
Hi, Mooseyloosey60. No – the rice cakes in the menus that are not linked to recipes are the cracker type, as in this photograph: https://thrivemarket.com/lundberg-farms-brown-rice-cakes-lightly-salted.
Very disappointing – nothing like the picture and has nothing to recommend it!
Hi, Nettums. We have added the exchange information.
What is the exchange count on this for one serving?
glutinous rice is also known as sticky rice or sweet rice.
Anything you want to know punch it into google and you will get an answer, hope this helps.
WhT is glutinous rice?