Description
Thai Coconut Lemongrass Rice Cakes are a delightful treat that combines the rich flavors of coconut and lemongrass, creating a unique and aromatic dish.
Ingredients
Scale
- 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
- 1 tablespoon grated coconut (for topping)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear.
- In a pot, combine the rinsed rice, coconut milk, water, chopped lemongrass, sugar, and salt.
- Bring the mixture to a boil over medium heat, then reduce to low and cover.
- Cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let it sit covered for an additional 10 minutes.
- Fluff the rice with a fork and transfer to a greased cake pan.
- Press the rice mixture down firmly and smooth the top.
- Sprinkle grated coconut on top and let it cool completely.
- Once cooled, cut into squares or wedges and serve.
Notes
- For a more intense flavor, you can infuse the coconut milk with additional lemongrass before cooking.
- These rice cakes can be served warm or at room temperature.
- They pair well with a sweet dipping sauce or fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 5g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg