Description
A snack to get you through your busy work day or in the kiddos’ lunch at school.
Ingredients
Scale
- 2 cups glutinous rice flour (available in Asian grocery stores)
- 1/2 cup sugar
- 1 cup water
- 1/2 cup toasted sesame seeds
- 1 cup fresh grated coconut (can be found at the frozen section at any Asian store)
Instructions
- Combine rice flour and water and form a dough; knead a little to combine.
- Pre boil water deep enough for the rice cake to sink and then float when cooked.
- Measure about 2 tbsp. of the dough into a round ball; flatten into a disc that’s not too thin.
- Drop into boiling water; when the rice cake is done when it floats to the surface.
- Drain on a wire rack and let cool. Combine the rest of the ingredients.
- If toasting the coconut, use a nonstick pan with no oil and dry toast.
- Dredge the rice cake until evenly coated on both sides; enjoy immediately.