In this dish from Ixta Belfrage’s ‘Mezcla’ cookbook, sticky coconut rice cakes are served with a delicious turmeric tomato sauce
Notes
I use Thai Taste brand sticky rice, which doesn’t need to be soaked. If you’re using another brand, check the instructions on the side of the packet, as the rice may need to be soaked overnight.
Make ahead
Both parts of the dish can be made the day before and reheated in a warm oven.
SERVES 4
FOR THE RICE CAKE
400g Thai sticky rice (aka glutinous rice or sweet rice), rinsed and drained (see notes above)
400g tin of full-fat coconut milk (at least 70% coconut extract)
250g water
2 small cloves of garlic, finely grated/crushed
2 tsp finely grated fresh ginger
2 spring onions(scallions), very finely chopped
1 1/2 tsp fine salt
FOR THE TURMERIC TOMATOES
400g sweet, ripe cherry tomatoes
15g fresh ginger, peeled and julienned
15g fresh coriander (cilantro), stalks and leaves
3 cloves of garlic, peeled
70g olive oil
2 tsp maple syrup or honey
1⁄2 tsp ground turmeric
1 1⁄4 tsp cumin seeds
1⁄2 tsp fine salt
TO SERVE
2 spring onions, finely sliced
5g fresh coriander
1 lime, cut into wedges
Preheat the oven to 230°C fan/250°C/475F. Line a 23 x 23cm baking tin (or a similar- sized ovenproof dish) with non-stick parchment paper.
Whisk all the ingredients for the rice cake together, making sure to get rid of any lumps of coconut milk. Pour into the prepared tin and flatten the top.
For the tomatoes, put all the ingredients into an ovenproof dish that’s just big enough for them all to fit snugly in a single layer.
Put both dishes in the oven – the tomatoes on the top shelf and the rice on the bottom shelf (or preferably both on the top shelf, if they’ll fit). Bake for 30 minutes. The tomatoes should be soft and slightly charred and the rice should be cooked through and golden-brown on top.
Remove both dishes from the oven. Cover the tomatoes to keep them warm. Leave the rice to rest for 20 minutes. Turn the oven grill to its highest setting.
After 20 minutes, lift the rice cake on to a flat baking tray lined with the paper. Tear away any overhanging parchment that could burn under the grill. Grill for 5–8 minutes near the top of the oven, or until the rice is crisp and golden- brown on top.
All grills are different so this could take more or less time. If you have a blowtorch, use it to crisp up and lightly char the surface a little more.
Leave to cool for 5 minutes before slicing into squares. Serve with the warm tomatoes and garnish with the spring onions (scallions), coriander (cilantro) and lime wedges.