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Pressed Rice Cakes with Satay Peanut Sauce


Pressed Rice Cakes with Satay Peanut Sauce

From Malaysia
Pressed rice cakes with peanut sauce are delicious and very light. The satay peanut sauce for this heart-healthy snack can be used in many other dishes too.

Serves: 4 / Ready in: 1.5 hrs (note that rice cake needs to cool overnight)

Great for: heart healthy, healthy snack, vegan



Ingredients for rice cakes:

  • 2 cups long grain jasmine rice
  • 3 cups water
  • 1 teaspoon salt

Ingredients for Satay peanut sauce:

  • 2 stalks fresh lemongrass or finely grated peel from 1 large lemon
  • 1/4 cup peanut or sesame oil
  • 2-3 small red chilies, stemmed, seeded, and minced
  • 5 shallots, peeled and finely minced
  • 1 large garlic clove, peeled and finely minced
  • 1/4 cup whole macadamia nuts or almonds, finely ground almost to paste
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon ground fennel
  • 1/2 cup roasted peanuts ground to butter; or 1/3 cup good peanut butter
  • 3 cups light coconut milk
  • 1 tablespoon light soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons tamarind concentrate (or juice 1/2 lime or lemon)
  • 1/2 cup water

Directions for rice cakes:

  1. Wash the rice and rinse it off. Continue rinsing until the water remains clear. Drain in a fine strainer.
  2. Place the rice in a bowl and cover with water. Soak overnight.
  3. Drain the rice and bring it to boil in a large saucepan with 3 cups of water and salt. Simmer for about 20 minutes. Then remove from the heat and let it stand covered and undisturbed for 10 minutes.
  4. Firmly press rice in an even layer into a 13x9 inch dish. Cover the surface with plastic wrap. Cover with a smaller rectangular pan and add a 1 lb weight on top. Refrigerate for at least 6 hours.
  5. Remove at least 1 hour before serving and cut into 1 1/2-inch cubes.

Directions for Satay peanut sauce:

  1. If using lemongrass, remove the tough outer stalks. Smash the inner stalks and minced finely.
  2. Heat the oil over medium heat in a wok or medium sauce pan until hot. Add lemongrass or lemon peel, chilies, shallots, and garlic. Fry until the shallots are light brown. Add the ground macadamia or almond nut paste, cumin, coriander, and fennel. Cook for 1 minute while stirring constantly.
  3. Reduce the heat slightly, and stir in the peanut butter until melted. Stir in 1 1/2 cups of coconut milk, soy sauce, and brown sugar.
  4. In a small bowl, dissolve the tamarind concentrate in water (or lime juice), and stir into the sauce. Increase the heat and simmer for 10 minutes until oils come on top of the sauce. Stir often and scrape down the sides of the pan. When ready to serve, stir in the remaining coconut milk until desired consistency is reached.


Go back to top of Rice Cakes page or move on to Colorful Lettuce Bites.