Jasmine Rice Cakes – a delicious recipe with jasmine rice, water, cracked black pepper, red pepper, coriander chopped, ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put rice in a small pot in 2 cups cold water. Bring to a boil, reduce to low, cover and simmer 12 minutes. Remove from heat and let stand 5 minutes. Transfer to a shallow pan and stir to cool. Season with cracked black pepper. Add the finely diced pepper. Set aside until completely cool.
2
Rub your hands with a little oil to prevent rice from sticking to them. Find a lid from a jar approximately 3 to 4 inches in diameter. Line the lid with a piece of plastic wrap. Press a scoop of rice into the lid to form a patty. Repeat with all the rice mixture. Combine the chopped coriander, grated ginger and sesame seeds. Place the rice cakes in this mixture and coat liberally. Heat oil on high and fry cakes for about 2 minutes per side or until just golden.
3
Serve with pork and vegetable stir-fry.
327
kcal
Calories
17
g
Fat
39
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup jasmine rice, 2 cups water, cracked black pepper freshly, 1/2 red pepper finely, diced, and more.
Yes, Jasmine Rice Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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