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Every great recipe starts with great ingredients, and the Tropical Bliss Coconut Rice Cakes are no exception. Let's delve into the key components that make this dessert so special.

Coconut Rice Cakes

Indulge in the tropical delight of Tropical Bliss Coconut Rice Cakes, a dessert that brings paradise to your kitchen. This easy recipe combines creamy coconut milk and fragrant jasmine rice for a sweet, satisfying treat. Perfect for summer gatherings or a personal treat, these rice cakes can be customized with fresh fruit toppings for added flavor and visual appeal. Follow our step-by-step guide to create a dessert that's sure to impress and transport you to sun-soaked beaches with every bite.
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Ingredients
  

1 cup jasmine rice

1 ½ cups coconut milk (canned or fresh)

½ cup granulated sugar

¼ teaspoon salt

1 teaspoon vanilla extract

1 cup shredded coconut (sweetened or unsweetened based on preference)

2 tablespoons cornstarch (optional, for firmness)

½ cup fresh mango or pineapple (diced, for topping)

Mint leaves (for garnish)

Instructions
 

Rinse the Rice: Begin by rinsing the jasmine rice under cold water until the water runs clear. This removes excess starch for a better texture.

    Cook the Rice: In a medium saucepan, combine the rinsed jasmine rice, coconut milk, sugar, and salt. Stir well. Bring the mixture to a gentle boil over medium heat, then reduce to low. Cover with a lid and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed the coconut milk.

      Stir in Flavorings: Once the rice is cooked, remove it from heat. Stir in the vanilla extract and shredded coconut. If using cornstarch for firmer cakes, mix it with a couple of tablespoons of cold water to create a slurry, then incorporate it into the rice mixture.

        Cool the Mixture: Transfer the rice mixture to a large mixing bowl and let it cool for about 10-15 minutes. This will make it easier to handle.

          Form the Cakes: Once cooled, use your hands or a small cup to form the rice mixture into compact cakes, about 2 inches in diameter and ½ inch thick. It’s best to wet your hands slightly to prevent sticking.

            Chill the Cakes: Place the formed rice cakes onto a lined baking sheet. Cover with plastic wrap and refrigerate for at least an hour to firm them up.

              Prepare the Topping: While the rice cakes chill, prepare your fresh fruit topping by dicing the mango or pineapple. Set aside.

                Serve: Once the rice cakes are firmer, remove them from the fridge. Plate the cakes and top each with a generous portion of the diced fruit. Garnish with fresh mint leaves for a refreshing touch.

                  Enjoy: Serve the coconut rice cakes as a delightful dessert or snack. Enjoy the tropical flavors!

                    Prep Time: 15 mins | Total Time: 1 hr 45 mins | Servings: 12