Sticky Rice Cakes w Aniseed, Orange & Pistachio

Sticky Rice Cakes with Aniseed, Orange & Pistachio
Yum! The flavour combinations that can be added to sticky rice are endless, of course, and it's probably best if you do your Muppet Show Swedish Chef impersonation and go for it. Or, you can follow another recipe like mine here 🙂 Oh, for colour, I soaked the rice in carrot juice, but this is completely optional.
I should also note that glutinous rice is gluten free: the word 'glutinous' refers to the 'gluey' character of the rice 🙂
Cuisine: vegan, cooked
Recipe type: snack
Serves: 24
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 cup of glutinous rice (also called 'sticky' or 'sweet' rice)
  • 4 + 2 tbsp pistachio nuts, shelled (2tbsp for coating)
  • 1 + ½ tsp aniseed (1/2 tbsp for coating) - or aniseed powder, slightly less
  • zest of 1 small orange
  • 2 tbsp coconut palm sugar
  • a pinch of Himalayan rock salt
  • carrot juice (optional for colour)
To do
  1. steam the rice for 20 minutes (1 cup of rice to 1 cup of water), or
  2. use 1 cup carrot juice (optional for colouring), soak 40 min, then drain, add ¾ cup water + a pinch of salt, steam 25min
  3. in a food processor (small bowl), chop the pistacchio nuts till fine
  4. if you have whole aniseed, grind them in a coffee grinder
  5. place rice in a bowl and mix well with all other ingredients, except for the nuts & seeds meant for coating
  6. press the flavoured rice into flexible moulds (I used a silicon mini muffin tray), and let cool down completely
  7. gently push them out, and roll through the rest of the nuts and aniseed
  8. store in fridge, but they will be fine for a few hours in a lunch box. They will keep for about 3 to 4 days.
Nutritional Information
Serving size: 1 cake Calories: 98 Fat: 4.9gr Saturated fat: 0.8gr Unsaturated fat: 2gr Trans fat: 0gr Carbohydrates: 11gr Sugar: 0.3gr Sodium: 35mcg Fiber: 1.1gr Protein: 2.9gr Cholesterol: 0mcg