Kaffir-Lime Coconut Rice Cakes with Charred Pineapple Glaze

Ingredients

• cooked jasmine rice, cooled3 cups
• coconut milk3/4 cup
• egg1
• rice flour1/4 cup
• scallions, finely sliced3
• kaffir lime leaves, very finely minced2
• salt3/4 teaspoon
• pineapple, diced1 1/2 cups
• brown sugar2 tablespoons
• lime juice1 tablespoon
• toasted shredded coconut1/3 cup

Method

1. 1In a bowl, mix the cooked rice, coconut milk, egg, rice flour, scallions, minced lime leaves, and salt until evenly moistened.
2. 2Shape the mixture into 8 small cakes, pressing firmly so they hold together.
3. 3Heat a thin layer of oil in a skillet over medium heat and cook the cakes 4 to 5 minutes per side until deep golden and crisp.
4. 4While the cakes cook, sear the pineapple in a separate dry pan until lightly charred in spots.
5. 5Add brown sugar and lime juice to the pineapple, stirring until it turns glossy and syrupy, then crush lightly with a spoon.
6. 6Plate the rice cakes, spoon the pineapple glaze over the top, and finish with toasted coconut.

Tips

• Chill the shaped cakes for 10 minutes if the mixture feels loose.
• Use day-old rice for the best texture and cleanest crisping.

Nutrition