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Coconut poppy seed rice cake

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Ingredients for 1 servings:

  • Grind 500 g poppy seeds (blue poppy seeds).
  • 2 small cans of coconut milk, 425 g each
  • 160 g raw cane sugar
  • 1 pinch of salt
  • 25 g rum, 54%
  • 160 g rice, grind (brown rice)

Instructions

Working time approx. 20 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 16 hours 50 minutes

gluten-free, egg-free, dairy-free, vegan

Blend the coconut milk until smooth. Add the ground poppy seeds, mix with salt, sugar, and rum, and finally, mix in the ground brown rice. Pour into a 30 cm loaf pan lined with baking paper, shake until smooth, and place in a cold oven at 150°C for approximately 80-90 minutes. Check with a needle. After about 30 minutes of resting, carefully remove from the pan and let it rest for at least 15 hours; otherwise, it will fall apart. Rice needs this time to set. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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