Crispy Lime Coconut Rice Cakes

Ingredients

• 3 cups cooked jasmine rice, preferably chilled or day-old
• 1/3 cup full-fat coconut milk
• 2 tablespoons cornstarch
• 2 scallions, thinly sliced
• 1/3 cup chopped cilantro, plus extra for serving
• 1 tablespoon lime zest
• 1 tablespoon lime juice
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 2 to 3 tablespoons avocado oil or neutral oil, for frying
• 1/2 cup Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1/2 teaspoon chili crisp oil or chili flakes
• Pinch of salt
• Lime wedges
• Extra cilantro or scallions
• Toasted coconut chips, optional
• Chili flakes, optional
• The mixture should feel sticky but not wet. If it falls apart, add 1 more teaspoon cornstarch and press again.
• The best crust is deep golden with crisp edges and a tender chewy middle.
• Medium heat works better than high heat because the cakes need time to set before the outside over-browns.
• Shape the cakes up to 24 hours ahead and keep covered in the fridge.
• Fry just before serving for the best crunch.
• Leftovers keep 2 days refrigerated. Reheat in a lightly oiled skillet or air fryer until the edges crisp again.
• The dip keeps 3 days refrigerated.

Method

1. Put the cooked rice in a wide bowl. If it is cold from the fridge, break up any firm clumps with a fork so the grains mix evenly.
2. Add coconut milk, cornstarch, scallions, cilantro, lime zest, lime juice, sesame seeds, salt, and pepper. Stir firmly until the rice becomes lightly sticky and holds together when pressed.
3. With damp hands or a small measuring cup, press the mixture into 10 to 12 compact cakes. Aim for cakes about 2 1/2 inches wide and 1/2 inch thick. Compact edges matter because loose edges can crumble in the pan.
4. Chill the cakes on a parchment-lined tray for 15 minutes. This short rest hydrates the cornstarch and helps the cakes keep their shape.
5. Heat a thin layer of oil in a nonstick or well-seasoned skillet over medium heat. Add rice cakes in a single layer with space between them.
6. Fry for 3 to 4 minutes per side, turning gently, until both sides are deep golden and crisp. Adjust heat if the coconut sugars brown too fast.
7. Stir yogurt, lime juice, honey, chili, and salt into a smooth dip. Taste and add more lime if the dip needs brightness.
8. Serve the hot rice cakes with the dip, lime wedges, herbs, and optional toasted coconut chips.

Tips

• Shape the cakes up to 24 hours ahead and keep covered in the fridge.
• Fry just before serving for the best crunch.
• Leftovers keep 2 days refrigerated. Reheat in a lightly oiled skillet or air fryer until the edges crisp again.
• The dip keeps 3 days refrigerated.