Coconut rice cakes

Ingredients for 1 servings:

• 700 g desiccated coconut, fine
• 300 g rice, grind (brown rice)
• 1 bag of baking powder
• 100 g raw cane sugar
• 1 pinch of salt
• 50 g cocoa powder
• 1 ½ liters of carbonated mineral water (2 bottles)

Instructions

Working time approx. 30 minutes; Rest time approx. 18 hours; Cooking/baking time approx. 2 hours; Total time approx. 20 hours 30 minutes

gluten-free, vegan

Lightly toast the desiccated coconut in a dry frying pan several times until lightly fragrant. Purée about 2/3 of this, the rest is needed to loosen the cake, with a hand blender until the natural fat appears. Place all the dry ingredients in a mixing bowl, mix together, slowly add the water to the stirring batter, mix on medium speed for a good 4 minutes, then pour into a 26 cm ring tin lined with baking paper. The batter should fill the entire height of the tin, press down evenly, place in a cold oven and bake at around 150°C (convection oven) for approx. 120 minutes, use a needle test, and let cool; ideally, let rest overnight. Note: The coconut must be very finely desiccated; if it is too coarse, please help it off with a hand blender; this will result in a moist, moist batter after baking. Even after cooling completely, rice takes a few hours to solidify, but it still remains slightly moist, which is ideal, especially with such dry coconut flakes. My own recipe