Thai Sticky Rice Cake
ข้าวแตน Khao Dtan
My mother would make these crispy rice cakes as an afternoon snack from school. I love the nutty flavors and the crunch that reminds me of popcorn.
- When the rice is slightly warm (not hot), form the sticky rice into 4-inches in diameter and 1/2 inch thick patties. Dry out the sticky rice patties for a day or two in the sun, depending on how hot it is. It is important that the patties are totally dried out.
- In a deep frying pan, heat oil over medium high heat. Fry the patties in hot vegetable oil until lightly brown (about 3 minutes). Drain on a paper towel. Sweet Crispy Rice cakes keep for one week.
Serving Size: 6
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Preparation Time: 30 minutes