Cook: 40 minutes plus soaking/resting time (1 hr 40 mins)

Serves: 4

Make sure you start by soaking the rice, then all you have to do is crush garlic, julienne ginger and chop spring onions. Both rice cake and tomatoes bake in the oven together and don’t need to be stirred or basted, leaving you to get on with other things. Leftover rice cake slices are great pan-fried the next day, in a little oil, until crispy.

Note: I use the Thai Taste brand of sticky rice, which only needs to soak for 1 hour in order for it to cook through. If you're using another brand, check the side of the packet, as it 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.

Method:

Topics:

Vegetarian recipe

Ingredients

Name: Recipe: Sticky coconut rice cake with turmeric tomatoes
Prep time: 10 min
Cook time: 40 min
Yield: 4
Ingredients: Rice cake; 400g Thai sticky rice (aka glutinous rice or sweet rice), rinsed and drained; 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, very finely chopped (25g); 1 ½ tsp fine salt; Turmeric tomatoes; 400g sweet, ripe cherry tomatoes, such as Datterini; 15g fresh ginger, peeled and julienned; 15g fresh coriander, stalks and leaves; 3 cloves of garlic, peeled; 70g olive oil; 2tsp maple syrup or honey; ½ tsp ground turmeric; 1 ¼ tsp cumin seeds; ½ tsp fine salt; To serve; 2 spring onions, finely sliced; 5g fresh coriander; 1 lime, cut into wedges

Rice cake
400g Thai sticky rice (aka glutinous rice or sweet rice), rinsed and drained
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, very finely chopped (25g)
1 ½ tsp fine salt
Turmeric tomatoes
400g sweet, ripe cherry tomatoes, such as Datterini
15g fresh ginger, peeled and julienned
15g fresh coriander, stalks and leaves
3 cloves of garlic, peeled
70g olive oil
2tsp maple syrup or honey
½ tsp ground turmeric
1 ¼ tsp cumin seeds
½ tsp fine salt
To serve
2 spring onions, finely sliced
5g fresh coriander
1 lime, cut into wedges