Five-Spice Sweet Rice Cake with Sesame Seeds

This gluten-free rice cake is nice with a cup of tea and conversation.

MAKES 8 SERVINGS

1 cup glutinous or sticky rice, soaked in warm water for 3 hours, drained

1⁄2 cup water

1⁄2 cup coconut milk

1⁄3 cup sugar

1 teaspoon five-spice powder

1⁄4 teaspoon salt

1⁄4 cup toasted sesame seeds

In a medium saucepan, combine the rice, water, coconut milk, sugar, five-spice powder, and salt; bring to a boil over medium-high heat. Immediately reduce heat to low, stir, and cover tightly; cook about 15 minutes, or until rice has absorbed the liquid and is tender. Meanwhile, line an 8-inch-square baking dish with foil and sprinkle with half the sesame seeds. Toss the rice mixture with a fork and then pack into the pan, pressing firmly. Sprinkle evenly with remaining sesame seeds. Let cool to room temperature before cutting into 16 (2-inch) squares. Serve at once. Mixture can be refrigerated, covered, up to 4 days before returning to room temperature and serving.

{PER SERVING} Calories 179 • Protein 3g • Total Fat 6g • Sat Fat 4g • Cholesterol 0mg • Carbohydrate 29g • Dietary Fiber 1g • Sodium 71mg

hancheng

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