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
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mohd aspar hj tengah
[email protected]These rice cakes were delicious! I'll definitely be making them again.
Nureni Hassan
[email protected]I thought these rice cakes were just okay. I've had better.
Khalil Butt
[email protected]These rice cakes were a bit too oily for my taste, but the flavor was good.
Tusanyuke Lydia
[email protected]I'm not a huge fan of sweet potato, but I really enjoyed these rice cakes. The sauce was the perfect balance of sweet and savory.
Michilina Brandt
[email protected]These rice cakes were a hit! I loved the crispy texture and the flavorful sauce.
Carter Hopkins
[email protected]The sauce was a bit too sweet for my liking, but the rice cakes themselves were delicious.
Mukwere Aimee
[email protected]These rice cakes were a bit bland for my taste. I think I'll try adding some more spices next time.
CARTOON X YT
[email protected]I made these rice cakes for my family and they loved them! The sauce was a bit too spicy for my kids, but they still enjoyed the cakes.
MAJOR FF
[email protected]These rice cakes were so easy to make and they turned out so well! I used brown rice flour instead of white rice flour and they were still delicious.
Kendra Cawthra
[email protected]I'm always looking for new and exciting recipes, and these rice cakes definitely fit the bill. They were easy to make and absolutely delicious. The sauce was especially flavorful.
Binita Dagami
[email protected]These rice cakes were a total hit at my dinner party! The sweet potato-ginger sauce was the perfect complement to the crispy, golden cakes. I'll definitely be making these again.