Thai
👍 Beginner Friendly
45 mineasy
ThaiSnack
Recipe Story
origins & traditionsThai Coconut Rice Cakes, known as Khao Mao Tod in Thailand, are a beloved traditional snack that perfectly balances sweet coconut flavor with savory herbs. Made from sticky rice cooked in rich coconut milk and seasoned with garlic, cilantro, and a hint of fish sauce, these cakes are formed into patties and pan-fried until golden and crispy on the outside while remaining tender inside. Often enjoyed as an afternoon snack or appetizer, these rice cakes showcase the Thai mastery of combining contrasting textures and flavors. The addition of fresh herbs provides aromatic complexity, while the coconut milk creates a subtle sweetness that pairs beautifully with spicy dipping sauces. This recipe represents authentic Thai home cooking at its finest, simple yet deeply flavorful, making it perfect for any occasion from casual family gatherings to entertaining guests.
Instructions
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Rinse the white rice thoroughly under cold water until water runs clear, then drain completely.
In a medium saucepan, combine the rinsed rice with coconut milk and 1/2 cup water. Add 1 teaspoon salt and bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
While rice cooks, finely mince the garlic cloves and chop the cilantro. Set aside.
Transfer cooked rice to a large mixing bowl and let cool for 5 minutes. Add minced garlic, chopped cilantro, fish sauce, and black pepper. Mix thoroughly until well combined.
With wet hands, form the rice mixture into 8 patties, each about 3 inches in diameter and 1/2 inch thick. Press firmly to ensure they hold together.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat until shimmering.
Carefully place 4 rice cakes in the skillet, leaving space between each. Cook for 4-5 minutes without moving until golden brown and crispy.
Flip the cakes carefully using a spatula and cook the other side for another 4-5 minutes until equally golden.
Transfer cooked cakes to a paper towel-lined plate. Add remaining oil to pan and repeat with remaining cakes.
Serve hot with your choice of sweet chili sauce or Thai dipping sauce.
Thai Coconut Rice Cakes
4.6 (47)
Crispy golden rice cakes infused with coconut milk and aromatic Thai herbs, pan-fried to perfection. These traditional snacks are both sweet and savory, offering an authentic taste of Thai street food culture.
medium
45 min
4 servings
Ingredients
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Main
- 2 cups Rice White, rinsed and drained
- 1 cups Coconut, coconut milk
Seasonings
- 4 cloves Garlic, minced
- 3 tablespoons Cilantro, chopped
- 2 tablespoons Fish Sauce
- 1/2 teaspoons Black Pepper, ground
- 1 teaspoons Salt
For Frying
- 4 tablespoons Vegetable Oil
Chef Tips
expert advice•For extra crispy cakes, refrigerate formed patties for 30 minutes before frying.
•This helps them hold together better.
•Add finely diced bell peppers or corn kernels to the mixture for additional texture and color.
•These cakes can be made ahead and reheated in a toaster oven for best results.
•Press the patties firmly to prevent them from falling apart during cooking.
Variations & Substitutions
make it your own•You can substitute jasmine rice for white rice for a more aromatic version.
•For a spicier version, mix in 1 teaspoon of Thai red curry paste.
•For a vegetarian version, replace fish sauce with soy sauce and add a squeeze of lime juice.
•The coconut flavor should be subtle; if you prefer a stronger coconut taste, use full-fat coconut milk instead of light.
Storage & Reheating
keeping it freshStorage
Store cooled rice cakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking. For longer storage, freeze the cakes in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months.
Reheating
Reheat refrigerated rice cakes in a skillet with a small amount of oil over medium heat for 2-3 minutes per side until heated through and crispy. Alternatively, reheat in a preheated 375°F oven for 10-12 minutes, flipping halfway through. For frozen cakes, thaw in refrigerator overnight before reheating. Avoid microwaving as it will make them soggy.
