Rice Cakes with Spicy Dipping Sauce

Preparation info
  • Serves

    Four to Six

    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

A Classic Thai appetizer, these rice cakes are easy to make and will keep almost in definitely in an airtight container. Start making them at least a day before you plan to serve them, as the rice needs to dry out overnight.


  • 175 g/6 oz/1 cup Thai jasmine rice
  • 350


  1. Make the sauce. Snap off the stems of the chillies, shake out the seeds and soak the chillies in warm water for 20 minutes. Drain and put in a mortar. Sprinkle over the salt and crush. Add the shallots, garlic, coriander and peppercorns. Pound to a coarse paste.