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Rice cakes; an easy snack to take with you and to prepare

Rice cakes: how to make these simple, easy snacks

These rice cakes are a perfect, simple to make and yummy snack you can take with you when you’re travelling.

I spend a lot of time on airports, in airplanes and in buses; going from one place to teach yoga to another. I’m not a bread eater (my intestines don’t like it) and I do love healthy food, so buying something on airports or bus stations is no option. And I do like to have some food, because nowadays on most plains you don’t get a meal anymore and if you get one, it’s often not one I want to eat.

No clue why (as mostly with my mind) but for some reason the last week I had the idea I should give it a go to make rice cakes. I researched here and there, added some ideas and here is what I came up with.

Ingredients rice cakes

  • Sticky rice (sushi rice or pudding rice will do)
  • Jam (we buy them on one of the farmers markets here in Tenerife)
  • Sushi vinegar (If you can’t fine any, try this mix of sushi chef Kiyoko : rice vinegar (60 milliliter), sugar (60 grams), salt (10 grams). This is enough for about 300 grams of raw rice)
  • Salt
  • Fresh figs
  • Raw chocolate nibs
  • Medjool dates
  • Cashew nuts

How to make rice cakes

  • Wash the rice in a sieve till the water that runs of is clear
  • Put the rice in a pan and add some salt
  • Add for every cup of rice 1,5 cups of water
  • Boil the rice till ready with the lid on the pan. Don’t rinse it off. Make sure the rice isn’t getting too soggy
  • Mixe the sushi vinegar through the rice
  • Set aside for five minutes
  • Undo the fresh figs of their peel and mash them
  • Chop the cashews till they are fine
  • Chop the raw chocolate nibs till they are fine
  • Mix some of the chocolate nibs with the figs
  • Mix the rest of the chocolate nibs with the cashews and the dates
  • Cover a baking try with cling wrap
  • Spread half of the rice out on a baking tray; about 1 to 1,5 centimeter thick
  • Cover one third with jam, one third with the figs/chocolate mix, one third with the dates/chocolate/cashew nibs
  • Spread the second half of the rice on top of it
  • Fold the cling wrap over the rice and leave to cool done
  • When cool put in the fridge overnight
  • Next day: open your rice cake and cut into chunks you can put in your mouth in one go


You’ll find more recipes on our Recipe Page.

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