Rice cake is defined as any food item made from rice that have been shapped and combined into one circle food object.
There are many different type of rice cake based on different countries.
Rice cake is a popular dish in Asia and it’s knowned as puffed rice cakes in the US.
The base ingredients in race cake are rice, oil and salt and these ingredients are vegan.
So are rice cakes vegan? Yes they are, as the ingredients are plant-based.
But as these rice cakes can come with some varieties and flavors, it is important to check the food labels as it may contain some animal derived ingredients or animal cross contact.
List of non vegan ingredients in Puffed rice cakes:
Here’s a simple rice cake recipe :
How To Prepare Vegan Rice cake
Rice cakes work well as a main dish and offer a delicious crunch of Asian or Middle eastern hkaka.
The basic recipe can be used to accommodate vegetables, or can be made for a more simple snack for a child.
Total Time Needed: 20 minutes
– Nonstick pan
– Measuring cup
– 2 cups leftover white rice.
– Egg Replacers*
– 4 cups water, 1000g
– ¾ cup creamed coconut, 200g
– 2 Tablespoons white sugar, 25.2g
– 2 Tablespoons coconut oil, 24g
How To Cook Rice Cake
Step 1 :
In a large bowl combine water, rice, sugar, coconut oil and vanilla.
Step 2 :
Turn it on and leave to cook. Once the rice cooker has finished cooking, mix coconut cream directly into the warm rice.
If you’re using any spices, fruit, chocolate, nuts or other add-ins this is the time to add them. Mix thoroughly.
Step 3 :
Enter Total Time, Estimated Cost, Tools & Materials
Step 4 :
Once cooled to room temperature, spoon the mixture into a large zip-closure freezer bag. Flatten, smooth the air out and leave to cool on a flat tray. Once cool, transfer to the refrigerator to set up overnight.
Step 5 :
The next day, slide your rice cake slab out of the plastic bag and onto a cutting board. Cut into approximately 20 squares.
You can either keep them all together in an airtight container, or individually wrap them in foil or Skratch Paper. They should be stored in the fridge until needed. Refrigerated, they’ll keep for three to four days.