It’s very common to use leftover cooked rice to make fried or baked rice fritters. Today, we’re sharing a different, yet incredibly delicious way to use up your leftovers. This sweet cooked rice cake is a game-changer—you’re going to love it! Let’s get cooking!
Ingredients for the Sweet Cooked Rice Cake:
- 12 oz (approx. 2 cups) cooked white rice;
- 3 large eggs;
- ¾ cup (200ml) coconut milk;
- ¼ cup (60ml) vegetable oil;
- ¾ cup (180g) granulated sugar;
- ½ cup (50g) unsweetened shredded coconut;
- 1 tbsp (15g) baking powder.
How to make the Sweet Cooked Rice Cake:
- In a blender, add the cooked rice, eggs, coconut milk, oil, and sugar.
- Blend for 2 minutes until smooth.
- Add the shredded coconut and baking powder, then fold gently with a spatula.
- Pour the batter into a greased pan (use a little oil and a dusting of sugar).
- Bake in a preheated oven at 400°F (200°C) for about 40 minutes.
- Wait for it to cool slightly before unmolding. Enjoy!
Tips & Variations:
You can easily turn this into a savory version! Simply swap the coconut milk for regular milk, replace the sugar with a pinch of salt and your favorite seasonings, and substitute the shredded coconut with grated parmesan cheese.
Did you know?
While this recipe features a Brazilian-style twist, rice cakes are a staple in many cultures. In Asian cuisine, for example, they are sometimes made with azuki (red) beans, which create a soft, moist texture and a delicate sweetness. In Japan, where many traditional rice cakes originate, ingredients like matcha or sweet bean paste are often used to add unique depth of flavor.
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