These Creole Rice Snack Cakes are a beloved New Orleans street food treat, offering a unique texture that is soft and airy inside with a crisp, golden exterior. Unlike typical cakes, this batter relies on boiled rice and active dry yeast, requiring a slow overnight rise to develop its distinctive flavor. The result is a delicate, slightly sweet fritter that tastes of nutmeg and warm spices. They are best served fresh, hot from the fryer, and heavily dusted with powdered sugar. A perfect addition to a festive brunch or a nostalgic afternoon snack, these cakes bridge the gap between breakfast pastry and dessert. While they take patience due to the rising time, the effort is rewarded with an authentic, homemade taste that store-bought snacks simply cannot replicate.
Creole Rice Snack Cake
Description
These Creole Rice Snack Cakes are a beloved New Orleans street food treat, offering a unique texture that is soft and airy inside with a crisp, golden exterior. Unlike typical cakes, this batter relies on boiled rice and active dry yeast, requiring a slow overnight rise to develop its distinctive flavor. The result is a delicate, slightly sweet fritter that tastes of nutmeg and warm spices. They are best served fresh, hot from the fryer, and heavily dusted with powdered sugar. A perfect addition to a festive brunch or a nostalgic afternoon snack, these cakes bridge the gap between breakfast pastry and dessert. While they take patience due to the rising time, the effort is rewarded with an authentic, homemade taste that store-bought snacks simply cannot replicate.Ingredients
Directions
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Bring 3 cups of water to a rapid boil in a saucepan.
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Add the rice and cook uncovered until tender, stirring occasionally.
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Drain the cooked rice thoroughly and let it cool to room temperature.
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Mash the cooled rice with a potato masher or fork until it reaches a coarse paste consistency.
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In a small bowl, dissolve the active dry yeast in 1/2 cup of lukewarm water; let sit for 5 minutes until foamy.
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Combine the mashed rice and yeast mixture in a large bowl; mix well.
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Cover the bowl loosely with a dish towel or lid and let it rise at room temperature overnight.
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The next day, add the beaten eggs, sugar, and flour to the risen rice mixture.
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Beat the mixture thoroughly until smooth and well combined.
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Let the batter rise for an additional 15 minutes.
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Stir in the ground nutmeg.
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Heat oil in a deep pot or fryer to 350&# 194;°F (175ðC).
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Drop the batter by large spoonfuls into the hot oil.
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Fry the cakes, turning occasionally, until they are golden brown on all sides.
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Remove the cakes from the oil and drain on paper towels.
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Dust generously with powdered sugar while still warm.
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Serve immediately as a snack or dessert.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 263.3kcal
- % Daily Value *
- Total Fat 4.6g8%
- Saturated Fat 1.3g7%
- Cholesterol 139.9mg47%
- Sodium 56.2mg3%
- Total Carbohydrate 48.7g17%
- Dietary Fiber 0.7g3%
- Sugars 30.5g
- Protein 7.0g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
