Top Menu

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

Enjoy!

You’ll find more recipes on our Recipe Page.


Like these blogs? Subscribe to the mailing list:

* indicates required

No comments yet.

Leave a Reply