Tuesday, April 28, 2015

Skratch Labs Recipe of the Week; Raspberry & Chocolate Rice Cakes

I’ve missed a week or two but this is a good one to catch up with!


  • 3 cups uncooked sticky rice
  • 4.5 cups water
  • 0.75 cup canned coconut milk (this is the canned version not the one you have on cereal)
  • Juice of one lemon (or other citrus fruit)
  • 1.5 teaspoons of coarse salt or to taste
  • 6 ounces semi sweet choc chips
  • 1 pint raspberries


  • Combine rice, water, dash of salt in rice cooker and let cook
  • When the rice is finished cooking transfer it to a large bowl and add the coconut milk. Begin adding the sugar. It should taste slightly sweet to you palate.
  • Add the lemon juice to give it some zing
  • Add the salt to taste
  • Once the rice has mostly cooled, spread half across a 9” x 12” baking pan and press flat, sprinkle in the Raspberries and Choc chips. Gently press the remaining rice onto the berries to create second layer
  • Let it set up, cut and wrap


I have made this a couple of times now and here are some thoughts.

  • Don’t overdo the coconut milk otherwise it never sets
  • Use whole coconut milk not “Lite”
  • Putting in the fridge for 30 minutes makes it easier to set and cut
  • Don’t make the rice layers too thick
  • Choc Chips are optional, it’s actually sweet and sharp enough without them

Ok your go…

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