Imagine a serene afternoon where the scent of toasted coconut wafts through your kitchen as you embark on a culinary adventure. The sun is shining, and you have your trusty sous-vide precision cooker ready to elevate a classic treat—rice cakes! This recipe not only uses modern techniques but also infuses delightful flavors with a twist of matcha and coconut. Let’s dive into this innovative dessert that’s sure to impress!

Ingredients

  • 1 cup short-grain sushi rice
  • 2 cups coconut milk
  • 1 tablespoon matcha powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup shredded unsweetened coconut
  • Fresh fruit for garnish (e.g., mango, berries)
  • Edible flowers for decoration (optional)

Instructions

Begin your journey by rinsing the sushi rice under cold water until the water runs clear. This step removes excess starch, ensuring a perfect texture for our rice cakes.

In a medium saucepan, combine the rinsed rice and 2 cups of coconut milk. Add the salt and sugar, then stir gently to combine. Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover, and cook for about 15-20 minutes until the rice is tender and has absorbed most of the liquid.

While the rice is cooking, prepare your sous-vide setup. Preheat the sous-vide water bath to 185°F (85°C). Once the rice is cooked, remove it from heat and let it rest for 10 minutes. After resting, incorporate the matcha powder and vanilla extract into the rice mixture, stirring until evenly combined.

Transfer the rice mixture into a vacuum-sealable bag or a mason jar suitable for sous-vide cooking. If using a bag, flatten it to ensure even cooking. Seal the bag or jar and submerge it in the preheated water bath. Cook for 1 hour.

While the rice cakes are sous-viding, toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently. This adds a wonderful crunch and depth of flavor to your dessert.

Once the hour is up, carefully remove the rice cake mixture from the water bath. Allow it to cool slightly before shaping. Lightly grease your hands with a bit of coconut oil to prevent sticking. Form the rice mixture into small cakes or discs, about ½ inch thick.

Coat each rice cake with the toasted coconut, pressing gently to adhere. Place the cakes on a serving platter, and allow them to chill in the refrigerator for at least 30 minutes to firm up.

When ready to serve, garnish your whimsical rice cakes with fresh fruit and edible flowers for a stunning presentation. The sweet, creamy flavor of coconut combined with the earthy matcha creates a delightful fusion that’s both visually appealing and delicious.

Enjoy your modern take on rice cakes—perfect for any occasion or simply as a treat to brighten your day!