Thai Sticky Rice Cake

ข้าวแตน Khao Dtan

Thai Sticky Rice Cake
Your rating: None Average: 4.9 (7 votes)
Author: tum
Date: 8-4-11
Servings: 6
Prep Time: 30 minutes
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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.

Recipe Ingredients:

Recipe Steps:

  • 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
Preparation Time: 30 minutes

Rate this Recipe:
Your rating: None Average: 4.9 (7 votes)
Comments (1)
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lamiaspet wrote 3 yearss ago

Omgosh it does taste like popcorn. I can't figure it out. But sticky rice just might become my food drug.
I made it because I had extra rice. I ate it plain but I also broke some
Up into pieces and added dried cherries and peanuts and dried mango to make a tasty trail mix. I also crumbled some on ice cream. (yeah I will find any excuse to eat sticky rice) it added nice crunch and didn't get soggy