As a child, I remember my grandmother’s kitchen filled with the sweet aroma of coconut and the vibrant scent of tropical fruits. Each summer, she would gather us around the table to create delightful treats, often using rice as the base. Inspired by those sun-soaked afternoons, I decided to craft a contemporary twist on traditional rice cakes, combining the flavors of coconut and mango for an exotic delight. The addition of a zesty lime drizzle brings it all together, making these rice cakes the perfect treat for any occasion.
Ingredients
2 cups cooked jasmine rice
1 cup coconut milk
1/2 cup shredded unsweetened coconut
1 ripe mango, diced
1/4 cup honey or agave syrup
1 teaspoon vanilla extract
Pinch of salt
Zest of 1 lime
Juice of 1 lime
Fresh mint leaves, for garnish (optional)
Instructions
Start by combining the cooked jasmine rice and coconut milk in a large mixing bowl. Stir well to ensure the rice absorbs the creamy coconut flavor. Add in the shredded coconut, diced mango, honey or agave syrup, vanilla extract, and a pinch of salt. Mix until all the ingredients are thoroughly combined, creating a luscious, fragrant mixture.
Next, line a baking dish with parchment paper. Spoon the rice mixture into the dish, pressing it down firmly to create an even layer. Use a spatula to smooth the top, ensuring it’s nicely compacted. Cover the dish with plastic wrap and place it in the refrigerator for at least two hours, or until set.
While the rice cakes chill, prepare the zesty lime drizzle. In a small bowl, whisk together the lime zest and juice with a little bit of honey or agave syrup to balance the acidity. Adjust to taste, keeping in mind you want a refreshing tangy kick to complement the sweetness of the rice cakes.
Once the rice cake has set, remove it from the refrigerator and carefully lift it out of the baking dish using the parchment paper. Cut into squares or rectangles, and plate them beautifully. Drizzle the zesty lime mixture over the top of the rice cakes, allowing it to cascade down the sides.
For an added touch, garnish with fresh mint leaves for a pop of color and a hint of freshness. Serve these delightful coconut-mango rice cakes as a refreshing dessert or a light snack, and let each bite transport you to that sun-kissed memory of my grandmother’s kitchen.