Thai Sweet Crispy Rice Cakes with Cane Sugar Drizzle
Ingredients
Ingredients for rice cake:
Sticky rice (glutinous rice) 500 g
Watermelon juice 100 ml
Coconut milk (Cream) 25 ml
Sugar 20 g ½ tsp
Black sesame 1 tsp
Ingredients for Sugar topping:
Palm sugar 300 g
Salt ½ tsp
Water 2 tbsp
Method
Mix salt with sugar into the watermelon juice
Add the above ingredients into the sticky rice, mix well. Add coconut milk (Cream) into the bowl, set aside for a while (to let the sticky rice absorb the water), then add black sesame seeds.
Scoop up the sticky rice and press into the standard print. You don’t have to press very tightly. Remove from the standard print and then dry it in the sun until the rice dries.
Once the rice is dry enough, fry the rice with medium heat. Once cooked or turn to yellow color, take it out from cooking oil. Drain the cooking oil and let it cool.
In the pot or another pan, add palm sugar, salt and water. Boil it with lower heat until blended well. Simmer for a while, giving the sugar turn a viscous appearance
Scoop the sugar and put over the fried rice cracker. Set aside until sugar is set. Ready to serve
