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My review
Golden Rice Cakes with Sweet Potato-Ginger Sauce
Jessica
"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."
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Ingredients
1 h servings 482 calsOriginal recipe yields 6 servings
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Directions
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- In a saucepan with a tight-fitting lid heat 1 tablespoon of the canola 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 2-1/2 cups water and 1 teaspoon salt. Bring rice to a 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 a 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 a boil, then turn the heat to low and cook 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, the red pepper, and the coarsely chopped scallions 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 skillets or a large griddle over medium-high heat. Divide the remaining canola oil between the skillets or spread it on the griddle. Divide the rice mixture in each bowl into thirds. Form each of the six parts into a ball then place each ball in a skillet or on the griddle. Pat the ball down to form a cake about 1 1/2 inches 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 chopped scallions.
Nutrition Facts
Per Serving: 482 calories; 22.8 g fat; 62.3 g carbohydrates; 8.7 g protein; 62 mg cholesterol; 436 mg sodium. Full nutrition
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Reviews
Read all reviews 1216 Ratings
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Most helpful positive review
9/2/2004
(***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 r...
Most helpful critical review
5/3/2010
The sweet potato ginger sauce is very good, but making the rice cakes is just too complicated for the bland end product that results.
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Newest
9/2/2004
(***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 r...
4/12/2000
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 th...
12/16/2002
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...
6/30/2008
Well I have to say, I really didn't follow the directions all that well. I, for the most part, just threw most of my ingredients in the blender and added that chunky paste to my rice. I did bo...
11/8/2003
Admittedly I have only prepared the rice cake portion of this dish. I’ve used it on several occasions to make a “bread” base for canapés. I have gotten rather creative with the rice cakes. I’...
7/30/2010
My guests and I enjoyed this recipe. This was the second time I have made these rice cakes. The first time, I didn't use a food processor and simply grated the carrots and chopped the onions and...
6/20/2011
Really wonderful rice cake. However I made them the size of an ice cream scoop. They fried up nicely and when presented looked very attractive. My sauce was also too thick, but extremely tast...
10/5/2010
Three stars as written, four with improvements. I have to confess that I used leftover brown rice cooked in chicken broth instead of jasmine rice with garlic, but other than that, I followed the...
5/3/2010
The sweet potato ginger sauce is very good, but making the rice cakes is just too complicated for the bland end product that results.