Sticky Rice Cake with Coconut Ginger Condensed Coconut Milk
Ingredients
- For the cake:
- 1/2 cup frozen grated coconut
- peanut oil, for frying
- 1 1/2 cups white Thai sticky rice
- 3 tablespoons cut fresh ginger root
- 1/2 cup unsalted raw or roasted peanuts
- 2/3 cup chopped palm sugar or packed brown or granulated sugar
- 1/3 cup sesame seeds
- 3/4 teaspoon salt
- 2 1/4 cups water
- For the condensed coconut milk:
- One 15-ounce can full-fat coconut milk
- 2 tablespoons sugar
Instructions
Sticky Rice Cake with Coconut, Ginger & Condensed Coconut Milk serves 10 original recipe by Food52.
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