GOLDEN RICE CAKES WITH SWEET POTATO-GINGER SAUCE
These rice cakes are absolutely delicious and have crunchy crust with light, moist interiors. The ginger, coconut milk, and sweet potatoes make the sauce absolutely yummy. You can replace the orange juice with water if you like.
Provided by Alison
Categories Side Dish Rice Side Dish Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a saucepan with a tight-fitting lid heat 1 tablespoon of the canola oil with the garlic over medium heat for 1 minute, stirring constantly. Add the jasmine rice and stir constantly for 1 minute more. Add the 2-1/2 cups water and 1 teaspoon salt. Bring rice to a boil, then reduce the heat to low, cover the pan, and cook the rice for 15 minutes. Transfer the rice to a large bowl, and let it cool for 15 minutes
- While the rice cooks, cut the sweet potato into thirds. Place the pieces in a pot, and cover them with cold water. Bring the potatoes to a boil, and cook them until they are tender, about 20 minutes. Drain and let them cool.
- In a saucepan bring the coconut milk, the water or orange juice, and the minced ginger almost to a boil, then turn the heat to low and cook for 5 minutes. Remove the pan from the heat.
- Peel the skin off the cooled sweet potato. Puree the sweet potato flesh with the coconut-ginger liquid in a blender or food processor. Pour the sweet-potato puree back into the saucepan and add salt and pepper.
- Mince the carrot, the red pepper, and the coarsely chopped scallions in a food processor. Add 1/2 of the jasmine rice and the 2 beaten eggs; run the machine in spurts until the mixture has a mealy consistency. Put this mixture back into the bowl with the rest of the jasmine rice and mix well. Put half of this mixture into a clean bowl.
- Heat two skillets or a large griddle over medium-high heat. Divide the remaining canola oil between the skillets or spread it on the griddle. Divide the rice mixture in each bowl into thirds. Form each of the six parts into a ball then place each ball in a skillet or on the griddle. Pat the ball down to form a cake about 1 1/2 inches thick. Fry the cakes for 3 to 4 minutes per side, or until they are golden brown.
- Reheat the sauce, and ladle it into plates. Place a rice cake on each plate, and top with the finely chopped scallions.
Nutrition Facts : Calories 482 calories, Carbohydrate 62.3 g, Cholesterol 62 mg, Fat 22.8 g, Fiber 2.9 g, Protein 8.7 g, SaturatedFat 13.4 g, Sodium 435.6 mg, Sugar 4.4 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Chiranth Haropura
[email protected]These rice cakes were easy to make and they turned out great! I'll definitely be making them again.
Healing Tarot
[email protected]I've never had rice cakes before, but these were delicious! The sauce was especially good.
Md Rashed Rana
[email protected]These rice cakes are a bit too sweet for my taste, but they were still good. I think I'll try making them with a different sauce next time.
Alamin Nisad Chowdury
[email protected]I love the crispy texture of these rice cakes. The sweet potato-ginger sauce is also really flavorful.
Kshitiz Chhetri
[email protected]These rice cakes are the perfect party food. They're easy to make ahead of time and they're always a hit with guests.
Boo Garcia
[email protected]I've made these rice cakes several times now and they're always a hit with my family. They're so easy to make and they're always delicious.
Brayden Abassi
[email protected]These rice cakes were a bit too spicy for my taste, but they were still good. I think I'll use less ginger next time.
Helena Kyrie
[email protected]I love that these rice cakes are baked instead of fried. They're still crispy, but they're much healthier.
Tylen Bontes
[email protected]These rice cakes are the perfect comfort food. They're warm, crispy, and flavorful.
Kenya Kay
[email protected]The rice cakes were a bit dry, but the sauce was really good. I'll try adding more moisture to the rice cakes next time.
Tasawarhayat Tasawar
[email protected]These rice cakes were easy to make and they turned out great! I'll definitely be making them again.
Jamillah Asick
[email protected]I've never had rice cakes before, but these were delicious! The sauce was especially good.
Sobuj Miah
[email protected]These rice cakes were a bit too sweet for my taste, but they were still good. I think I'll try making them with a different sauce next time.
Abdullah Mugal
[email protected]I love the crispy texture of these rice cakes. The sweet potato-ginger sauce is also really flavorful.
DIP Bist
[email protected]These rice cakes are the perfect party food. They're easy to make ahead of time and they're always a hit with guests.
KhanBaigg
[email protected]The rice cakes were a bit bland for my taste, but the sweet potato-ginger sauce was delicious. I'll try adding some more spices to the rice cakes next time.
Mansooor Khan
[email protected]I've made these rice cakes several times now and they're always a crowd-pleaser. They're so easy to make and the sauce is divine.
Dilip Kumara
[email protected]These rice cakes were a hit at my dinner party! The sweet potato-ginger sauce was a perfect complement to the crispy rice cakes. I'll definitely be making these again.