Pan Fry Coconut Rice Cake Recipes

Steps:

• Preheat oven to 375°F Line a 12" x 17" x 1" baking sheet with parchment paper.
• 2. In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour. Follow that with the brown sugar and add vanilla extract and beat until combined.
• 3. Pour batter into lined cookie sheet. Bake until golden brown and sides are slightly dark brown, about 45-50 minutes.
• 4. Once cooled, loosen the sides, cut into squares and place it in a serving tray. Discard parchment paper.

Steps:

• In a rice cooker add rice and wash until the water is clear. Add the coconut milk, water, and sugar. Blend mixture and place into the rice cooked and cook.
• After the rice had been cook blend in the shredded coconut and mix well. Using a 2" x 1/2" round ring to form the cakes.
• In a 12" nonstick skillet lightly coated with oil add all of the coconut rice into the skillet and toast the rice to a golden brown. Will take about 10 minutes per side on medium heat.

Steps:

• In a saucepan over medium heat, bring the milk to a simmer.
• Add the rice, cover and reduce the heat to low.
• Cook for about 30 minutes or until the mixture is very soft and creamy.
• Stir often to prevent sticking. Remove from heat and cool.
• Preheat oven to 350 degrees F. Butter a 10-inch round cake pan.
• Stir the eggs into the rice. Add sugar, nuts, raisins, butter, and zest.
• Pour in the prepared baking pan.
• Bake for 1 hour, or until a skewer inserted in the center comes out clean.
• Remove from the oven and pierce the cake in several places with a fork.
• Pour the rum over the cake. Cool to lukewarm and unmold to a serving dish.
• Before serving, dust with confectioners sugar.