Home cooked trail food #5

The first time I did the rice cakes I used the wrong rice. They were nice but they didn’t hold together as a cake at all. Now I’m using the Glutinous sticky rice, they are holding together and work every well out on the trail. Here is a savory one and a sweet one.

Raspberry and Chocolate Chip Rice Cakes

The blend of the flavors in these are quite interesting. The raspberry is quite refreshing, while the chocolate gives you a little sweet hit. I love the taste of this type of rice without anything on so its certainly a winner for me.

Ingredients: 100g Glutinous rice (makes 260g cooked), 50g raspberries and 15g dark chocolate chips.

Method: Soak the rice for at least 2 hours but preferably over night. Steam the rice for 25mins until cooked and let cool but keep it covered to stop it from drying out. Put the rice, raspberries and chocolate chips in a shallow baking tin and gently mix without breaking up the raspberries. Push the mixture up to one end of the tin and press it together. Leave it to stand for a bit then divide into 4 servings.

Nutrition (per serving): Calories – 88, Carbs 17g, Fat 1g, Protein 2g

Bacon and Haloumi Rice Cakes

A savory version of above. Haloumi tastes great and the eggs add some fat and protein. Bacon is bacon so what more needs to be said?

Ingredients: 100g Glutinous rice (makes 260g cooked), 1 rasher of bacon cooked and chopped, 20g haloumi sliced and fried and 2 eggs scrambled.

Method: Soak the rice for at least 2 hours but preferably over night. Steam the rice for 25mins until cooked and let cool but keep it covered to stop it from drying out. Put the rice, bacon, haloumi ans scrambled eggs in a shallow baking tin and mix. Push the mixture up to one end of the tin and press it together. Leave it to stand for a bit then divide into 4 servings.

Nutrition (per serving): Calories – 142, Carbs 15g, Fat 5g, Protein 6g