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So simple it hardly qualifies as a recipe, these Thai fried rice cakes (khao tang) are made by shaping steamed sticky rice into rounds before baking, sun-drying, or dehydrating the cakes. Once the crackers are completely dry, they are deep fried and used as vessels for different spreads and relishes.
Simply boil up a pot of sticky rice, mix it with a few Thai ingredients, then press it into a pan, and let it sit overnight in your refrigerator. Serve cold or warm along with a topping of coconut milk and some fresh fruit. Mmm… Gather the ingredients. First, make the sticky rice according to these directions .
Add 1 cup coconut milk, 1/2 cup sugar, a pinch of salt, and 2 tbsp. rice flour. Using a whisk or fork, whisk the batter until smooth (or you can use an electric mixer if you have one). Continue to 7 of 10 below.
While rice is cooking, prepare the cake pan (standard 8 x 8 size). Generously grease the pan (including the sides) with a little oil. Set aside. After rice is done cooking (or “steaming”), remove the lid from the rice pot. Add 1/2 cup sugar plus 3/4 cup coconut milk, stirring both well into the hot rice.
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