Golden rice cakes with sweet potato-ginger sauce
These rice cakes are absolutely delicious and have crunchy crust with light, moist interiors. The ginger, coconut milk and sweet potatoes make the sauce absolutely yummy. You can replace the orange juice with water if you like.
Ingredients
Serves: 6
- 3 tablespoons rapeseed oil, divided
- 2 cloves garlic, minced
- 400g uncooked jasmine rice
- 600ml water
- 1 teaspoon salt
- 1 sweet potato
- 1 (400g) tin coconut milk
- 125ml orange juice
- 1 tablespoon minced fresh root ginger
- salt and pepper to taste
- 1 carrot, coarsely chopped
- 1/2 red pepper, chopped
- 4 spring onions, chopped
- 2 eggs, beaten
- 2 spring onions, thinly sliced
Method
Prep:15min ›
Cook:30min ›
Extra time:15min ›
Ready in:1hr
- In a saucepan with a tight-fitting lid heat 1 tablespoon of the oil with the garlic over medium heat for 1 minute, stirring constantly. Add the jasmine rice and stir constantly for 1 minute more. Add the water and 1 teaspoon salt. Bring rice to the boil, then reduce the heat to low, cover the pan, and cook the rice for 15 minutes. Transfer the rice to a large bowl, and let it cool for 15 minutes
- While the rice cooks, cut the sweet potato into thirds. Place the pieces in a pot, and cover them with cold water. Bring the potatoes to the boil, and cook them until they are tender, about 20 minutes. Drain and let them cool.
- In a saucepan bring the coconut milk, the water or orange juice, and the minced ginger almost to the boil, then turn the heat to low and simmer for 5 minutes. Remove the pan from the heat.
- Peel the skin off the cooled sweet potato. Puree the sweet potato flesh with the coconut-ginger liquid in a blender or food processor. Pour the sweet-potato puree back into the saucepan and add salt and pepper.
- Mince the carrot, red pepper and coarsely chopped spring onions in a food processor. Add 1/2 of the jasmine rice and the 2 beaten eggs; run the machine in spurts until the mixture has a mealy consistency. Put this mixture back into the bowl with the rest of the jasmine rice and mix well. Put half of this mixture into a clean bowl.
- Heat two frying pans over medium-high heat. Divide the remaining oil between the pans. Divide the rice mixture in each bowl into thirds. Form each of the six parts into a ball then place each ball on a pan. Pat the ball down to form a cake about 2cm thick. Fry the cakes for 3 to 4 minutes per side, or until they are golden brown.
- Reheat the sauce, and ladle it into plates. Place a rice cake on each plate, and top with the finely sliced spring onions.
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Reviews & ratings
Average global rating:
(16)
Reviews in English (12)
(***recently updated my rating from the original 4 stars to 5 stars) I give the rating I do only due to the taste, and the hopes that others will have better luck with it than I did. I didn't realize until I had already begun the recipe that it required the use of a food processor. So, I tediously chopped everything up. I don't have access to Jasmine rice, so I use short grain white rice instead. Unfortunately, chopping the rice by hand (instead of putting it in the food processer like the recipe calls for) was not possible. As a result my rice cakes would not stick together. I therefore made "Fried Rice with Sweet Potato Ginger Sauce" Which, as good as it tasted, was definately lacking. This is WAY to tedious for me to repeat, and if you don't have a food processor, I say don't even try! UPDATE: I have made this a few more times -- WITH a food processor. I REALLY love the taste. So, as long as you have a food processor, and if you REALLY want to impress someone (who is opened minded to trying new foods) this really is an eye pleaser! - 02 Sep 2004 (Review from Allrecipes US | Canada)
I think the directions might have been a little misleading, towards the end where you separate the rice mixture in half and then into thirds, then form each third into balls. I tried this and the balls were way to big and they fell apart. I made them much smaller, like the size of a meatball in spaghetti, and they came out great. Also, I think the first time you make them, the recipe is somewhat time consuming, but I am sure once you are familiar with it, it will be much quicker. However, the end result was well worth the time! They were delicious! We all loved them and will make them again. Thanks for the tasty recipe! - 12 Apr 2000 (Review from Allrecipes US | Canada)
I love this recipe! It's very time consuming, but I'll make a lot of the sauce and save it in order to cut back on prep time. Delicious. I add hot sauce to the sweet potato sauce to give it a little kick--habenero peppers go really well with the sweet taste. - 16 Dec 2002 (Review from Allrecipes US | Canada)