1. In a rice cooker add rice and wash until the water is clear. Add the coconut milk, water, and sugar. Blend mixture and place into the rice cooked and cook. 2. After the rice had been cook blend in the shredded coconut and mix well. Using a 2” x 1/2” round ring to form the cakes. 3. In a 12” nonstick skillet lightly coated with oil add all of the coconut rice into the skillet and toast the rice to a golden brown. Will take about 10 minutes per side on medium heat. ---------------------------------------------------------------------------
Nutrition
Ingredients
