Crispy Coconut Rice Cake

Instructions

Step 1 Preheat oven to 350°F (175°C) and line a baking pan with parchment paper. /nStep 2 In a large bowl, whisk together eggs, sugar, melted butter, vanilla extract, coconut milk, and whole milk. /nStep 3 Stir in the cooked rice and shredded coconut until well combined. /nStep 4 Add salt and mix thoroughly to evenly distribute ingredients. /nStep 5 Pour the mixture into the prepared pan and spread evenly. /nStep 6 Bake for 40–50 minutes until the top is golden brown and slightly crisp. /nStep 7 Allow to cool slightly before slicing and serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the oven at 325°F (165°C) to restore crispiness, or microwave for a softer texture.

This cake can be frozen for up to 2 months; thaw before reheating.

For best flavor, serve warm or at room temperature.