Some of you may remember my failed attempt to make rice cakes that resulted in pudding. After a bit of research, I learned that sticky rice requires less water than the 1:2 ratio used for regular rice and I have now mastered the art of making rice cakes!
In honor of the IRONMAN World Championships in Hawaii this weekend, I made some Kona-inspired rice cakes to fuel my ride (and any other time I feel like a yummy snack). These guys are loaded with coconut and will instantly transport you to the warm sunny beaches of the Big Island.
2 cups sticky rice (I recommend sushi or calrose rice)
3 cups water
2 tbsp sea salt
1 cup coconut flakes
2 tbsp chia seeds
4 dates, pitted and chopped (you can replace these with dried pineapples and/or mangos if you have them)
Rinse rice in running water until water runs clear then soak in water for at least 30 minutes.
Combine rice, water, and salt in a medium sauce on high heat. Once water comes to a boil, reduce heat to low and cover pot with lid. The rice should take about 20 minutes to cook.
Transfer rice to a large bowl, fluff with fork, and allow to cool for a few minutes. Fold in remaining ingredients.
Line a baking pan with parchment paper (I use 2 bread loaf pans) use a rubber spatula to spread rice mixture evenly.
Refrigerate rice cakes until chilled, cut into squares, and wrap cakes for easy transport.