RecipeDB

Cooking in progress....

Pan Fry Coconut Rice Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.3242
Energy (kCal)2807.84
Carbohydrates (g)497.956
Total fats (g)73.1558
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a rice cooker add rice and wash until the water is clear. Add the coconut milk, water, and sugar. Blend mixture and place into the rice cooked and cook. | 2. After the rice had been cook blend in the shredded coconut and mix well. Using a 2” x 1/2” round ring to form the cakes. | 3. In a 12” nonstick skillet lightly coated with oil add all of the coconut rice into the skillet and toast the rice to a golden brown. Will take about 10 minutes per side on medium heat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    grain rice 2 1/2 cups - - - -
    glutinous rice 2 1/2 cups 1711.25 377.77 31.4962 2.5438
    coconut milk 1 cup 552.0 13.296 5.496 57.216
    water - - - -
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    coconut 1/2 cup shredded 141.6 6.0920000000000005 1.3319999999999999 13.395999999999999
    oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition