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Ban kaang (fried rice cakes): recipe illustration
Snacks & baking

Ban kaang (fried rice cakes)

Small fried rice cakes with coconut and sugar, crispy on the outside and soft on the inside. They are snacks or festive treats, often served with tea.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

956 kcal per serving

Protein
8.4 g
Carbohydrates
89.2 g
of which sugars
41.8 g
Fat
60.9 g
of which saturated fat
34.8 g
Fiber
7.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the rice flour, baking powder, salt and sugar in a bowl.
  2. Add the coconut milk and shredded coconut, then work until you get a soft, smooth dough.
  3. Shape small balls about 3 cm wide and flatten them into cakes.
  4. Heat the oil to 170 °C in a deep saucepan.
  5. Lower the cakes in small batches for 3 to 4 minutes, turning them, until golden.
  6. Drain on paper towels and let cool slightly before serving.

Variations and tips

Oven version. Place the cakes on an oiled tray and bake at 180 °C for 20 minutes.

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Original Ecomely recipe.