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My recipe
Rice Almond Cakes
Introduction
This is really a very simple and good idea to utilize leftovers from rice based dishes. These delicious little rice cakes make for an excellent light dessert, or breakfast.
- 250 ml (1 cup) cooked short grain white rice (Thai Jasmine rice)
- 1 large egg
- 150 g toasted almond meal
- 150 g fresh cheese (curd cheese, quark)
- 1 tbsp rice flour (AP flour)
- 2-3 tbsp sugar (to taste)
- ½ tsp baking powder
- 3-4 drops natural almond extract
- 2-3 tbsp drawn (ghee) butter
- In a mixing bowl, stir together the the rice, 100g almond meal and baking powder.
- In another large bowl, beat the egg, cheese, sugar and almond extract.
- Gradually, add the flour with rice into cheese mixture, stirring well after each addition.
- Mix thoroughly and transfer mixture in a fridge for 15-20 minutes.
- Divide the mixture into equal portions (depends on size) and make balls. Gently coat the balls with the rested of almond meal. Shape each ball with your hands into a patty.
- Preheat a large frying pan to medium heat with drawn butter and fry the cakes for 3-4 minutes on each side or until golden brown and cooked through. Serve warm with Almonds-filled apricot preserve
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