Coconut rice cake Recipe

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Perfect picnic dessert packages

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Servings: 2 packages


Cost per serving $2.21 view details


  1. Soak and wash the banana leaves in a hot water that will soften the leaf making it softer to fold.
  2. Meanwhile, in a sauce pan, add coconut milk and bring to boil; at the same time stirring to constantly to make sure the coconut milk doesn’t stick to the bottom. Let coconut milk to cook down until all the liquid is gone and all that is left is cream and oil.
  3. As soon as the milk boils in the large pot, add rice flour and stir constantly to mix the liquid and rice flour. Turn off the heat.
  4. Get several spoonful of rice dough in a 10”banana leaf and fold tightly. Place in a steaming pot for 20 minutes. Unfold banana leave, cut the dough in bite size, sprinkle sugar on top and spread a spoonful of coconut cream on top. Serve while it is hot and enjoy!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 315g
Recipe makes 2 servings
Calories 589  
Calories from Fat 247 42%
Total Fat 29.19g 36%
Saturated Fat 23.97g 96%
Trans Fat 0.0g  
Cholesterol 12mg 4%
Sodium 63mg 3%
Potassium 483mg 14%
Total Carbs 73.14g 20%
Dietary Fiber 1.9g 6%
Sugars 7.66g 5%
Protein 10.91g 17%
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