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Rice Cakes

For 20 pieces

1. Cook the rice with the water in a rice cooker or in a pot coveredwitha lid over low heat for about 60 minutes.
2. In a separate pan, bring the coconut milk,sugar,and salt to a boil, thensimmer for 15 minutes.
3. Add the cooked rice to the coconut milk and cook over low heat until most of the liquid has been absorbed.
4. Alternatively, mix everything together and add the mixture to a large Ziplock bag.
5. Flatten out the bag on a tray to roughly 4cm thick, let the air out, fastened.
6. Once cool, place it in the fridge overnight.
7. Carefully remove the bag, cut roughly 20 squares.(Adjustthe sizeto your liking)

450 gr sticky rice or short grain pudding rice

500ml water

500ml thick coconut milk

60gr brown sugar

1tsp vanilla extract

Keep in the fridge up to a week until using them for runs or rides. I personnaly freeze mine and take them out just before I head out for my rides especially in the summer. 

Warp your rice cakes with baking paper and foil around the baking paper (the foil might stick tothe cake)

Additional Toppings
Before pressing down the mixture you can add peanut butter, jam or any variations that you fancy.
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