Saffron-Scented Coconut Rice Cakes with Sesame Seeds
2 min readThe Asian-Indian influence upon Southwestern China is apparent in these savory saffron-scented little cakes, delicious dipped in your favorite sauce as a snack, or as an accompaniment to tofu or vegetable dishes in lieu of steamed rice or noodles.
MAKES ABOUT 24 CAKES
2 cups water
3⁄4 cup plus 2 tablespoons (14 tablespoons) coconut milk
2 pinches saffron threads
1⁄4 teaspoon ground turmeric
1 1⁄2 cups basmati rice, rinsed and drained
1 teaspoon toasted (dark) sesame oil
1⁄2 teaspoon salt
Freshly ground black pepper, to taste
4 scallions, white and green parts, thinly sliced
1⁄3 cup sesame seeds
2 tablespoons canola oil
Basic Dipping Sauce or other dipping sauce (optional)
In a medium saucepan with a tight-fitting lid, bring the water, coconut milk, saffron, and turmeric to a boil over high heat. Add the rice, sesame oil, salt, and pepper; cover, reduce heat to low, and cook until the rice is tender and has absorbed the liquid, 17 to 20 minutes.
Meanwhile, lightly oil a 9-by-12-inch baking dish. Add the scallions to the hot rice and toss well to combine. Transfer the rice mixture to the prepared baking dish; using a spatula or the back of a large wooden spoon, press the rice to evenly spread. Sprinkle the sesame seeds evenly over the rice. Let cool to room temperature.
Place a piece of plastic wrap over the cooled rice mixture and press firmly. Refrigerate a minimum of 3 hours, or up to 1 day. Uncover and cut into about 24 squares, triangles, diamonds, etc.
To make the rice cakes, in a large nonstick skillet, heat half the canola oil over medium heat. Add half the rice cakes and cook until golden, 2 to 3 minutes per side. Transfer to a holding plate and cover with foil to keep warm. Repeat with remaining oil and rice cakes. Serve at once, seed-coated side up, with Basic Dipping Sauce, if desired.
{PER SERVING} (per cake, or 1⁄24 of recipe) Calories 83 • Protein 2g • Total Fat 5g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 9g • Dietary Fiber 0g • Sodium 54mg
{VARIATION}
To enjoy Saffron-Scented Coconut Rice to serve 6, steam the rice as directed in the recipe. Stir in half the amount of scallions and remove the saucepan from heat; let stand, covered, 5 minutes. Uncover, fluff with a fork, and serve at once.
