Thai Coconut Lemongrass Rice Cakes Recipe

Introduction

These Thai Coconut Lemongrass Rice Cakes are a delightful blend of creamy coconut, zesty lime, and fragrant lemongrass. Perfect as a snack or side dish, they bring a bright, tropical flavor that will lift your spirits. Enjoy their crispy, golden exterior and soft, flavorful inside any time of day.

Ingredients

• 1 cup Jasmine Rice (rinsed under cold water until clear)
• 1 cup Coconut Milk (full-fat for richer flavor)
• 1 cup Water (for cooking the rice)
• 2 tablespoons Sugar (coconut sugar can be used)
• 1 teaspoon Salt (essential for flavor)
• 2 tablespoons Lemongrass (finely chopped for aroma)
• 1 tablespoon Lime Zest (enhances tropical flavor)
• 2 tablespoons Lime Juice (fresh juice recommended)
• 2 tablespoons Cornstarch (binder for rice cakes)
• To taste Fresh Cilantro (for garnish)
• Oil for pan-frying

Instructions

1. Step 1: Rinse the Jasmine rice under cold water until the water runs clear, about 2-3 minutes.
2. Step 2: In a medium saucepan, combine rinsed rice, coconut milk, water, sugar, salt, and chopped lemongrass. Stir well.
3. Step 3: Bring the mixture to a boil over medium heat, then reduce to low, cover, and simmer for 15-20 minutes until rice absorbs all liquid.
4. Step 4: Remove from heat and let it sit covered for about 10 minutes, then fluff with a fork.
5. Step 5: In a large bowl, mix fluffed rice with lime zest, lime juice, and cornstarch until well combined.
6. Step 6: Grease a 9×9-inch baking dish and spread the rice mixture evenly, pressing it down firmly.
7. Step 7: Cover the dish and refrigerate for at least 2 hours until set.
8. Step 8: Cut the chilled rice mixture into squares or rectangles.
9. Step 9: Heat a non-stick skillet over medium heat, add oil, and pan-fry rice cakes for 3-4 minutes on each side until golden brown.
10. Step 10: Serve warm, garnished with fresh cilantro.

Tips & Variations

• To deepen the flavor, toast the lemongrass lightly before adding to the rice mixture.
• Substitute coconut sugar with brown sugar for a slightly different sweetness.
• For a vegan option, ensure the oil used for frying is plant-based and avoid any animal-derived garnishes.
• Add finely chopped chili or a drizzle of chili sauce for a spicy kick.

Storage

Store any leftover rice cakes in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying again or warming in a skillet to restore their crispiness. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

Jasmine rice is preferred for its fragrance and texture, but you can use other medium-grain white rice varieties. Avoid using sticky or glutinous rice, as it will change the texture of the cakes.

Can I prepare the rice cakes in advance?

Yes, you can prepare the rice mixture and refrigerate it for up to 24 hours before frying. Just ensure the rice cakes are tightly covered to prevent drying out.

Thai Coconut Lemongrass Rice Cakes Recipe

---

★★★★★

4.9 from 148 reviews

• Author: anna
• Total Time: 2 hours 45 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

These Thai Coconut Lemongrass Rice Cakes are a vibrant, tropical-inspired treat that combines fragrant jasmine rice with creamy coconut milk, aromatic lemongrass, and zesty lime. Pan-fried to a golden crisp, these rice cakes are perfect as a light snack or a unique side dish, offering a delightful blend of flavors and textures that will brighten your day.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Jasmine Rice (Rinse under cold water until clear)
• 1 cup Coconut Milk (Full-fat for richer flavor)
• 1 cup Water (For cooking the rice)
• 2 tablespoons Sugar (Coconut sugar can be used)
• 1 teaspoon Salt (Essential for flavor)
• 2 tablespoons Lemongrass (Finely chopped for aroma)
• 1 tablespoon Lime Zest (Enhances tropical flavor)
• 2 tablespoons Lime Juice (Fresh juice recommended)
• 2 tablespoons Cornstarch (Binder for rice cakes)
• Oil for frying (vegetable or neutral oil)

For Garnish

• Fresh Cilantro (To taste)

---

Instructions

1. Rinse Rice: Rinse the jasmine rice under cold water for 2-3 minutes until the water runs clear to remove excess starch and ensure fluffy cooked rice.
2. Cook Rice Mixture: In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, sugar, salt, and finely chopped lemongrass. Stir well to incorporate all ingredients.
3. Simmer Rice: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes until the rice absorbs all the liquid.
4. Rest and Fluff Rice: Remove the pot from heat and keep it covered for 10 minutes. Then, fluff the rice with a fork to separate the grains.
5. Mix Flavorings: Transfer the fluffed rice into a large mixing bowl. Add lime zest, lime juice, and cornstarch. Mix thoroughly to ensure the binder and flavorings are evenly distributed.
6. Set Rice Mixture: Grease a 9×9-inch baking dish and spread the rice mixture evenly, pressing it down firmly to compact it. Cover the dish and refrigerate for at least 2 hours to allow it to set.
7. Cut Rice Cakes: After refrigeration, cut the chilled rice mixture into squares or rectangles of your preferred size.
8. Pan-Fry Rice Cakes: Heat a non-stick skillet over medium heat and add a small amount of oil. Fry the rice cakes for 3-4 minutes on each side until they turn golden brown and develop a crispy exterior.
9. Serve: Serve the warm rice cakes garnished with fresh cilantro leaves for a fresh and aromatic finish.

Notes

• Ensure the rice is fully cooled and set in the refrigerator to make cutting and frying easier and to maintain shape.
• Use full-fat coconut milk for a richer flavor and creamier texture.
• Lemongrass should be finely chopped to release its aroma without being overpowering.
• If you prefer, substitute coconut sugar with regular granulated sugar or palm sugar.
• These rice cakes can be served as a snack, appetizer, or side dish alongside other Thai-inspired foods.
• Adjust frying time as needed to avoid burning and ensure the cakes are cooked through.
• Leftover rice cakes can be stored in the fridge and reheated by pan-frying again.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Thai

Keywords: Thai rice cakes, coconut rice cakes, lemongrass rice cakes, pan-fried rice cakes, tropical rice snacks, jasmine rice recipes