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Our Food Writer Allison from Seek Satiation is back for the last installment of our YBC Ingredient Challenge! Did you enjoy? Would you like to see more? Any ingredients you'd like me to throw in the bag next time? Please comment below and let us know! xo Candace
Candace, you really stumped me this time, girl!
If you've been following this summer's YBC Ingredient Challenge, you saw how Candace sent me nine food items, and I closed my eyes and picked out three for June and three for July. For June, I picked out sea salt, honey, and a protein shake mix and created Honey Chai Nice Cream. For July, I picked out black garlic, rice, and a 24-spice seasoning and created Black Garlic Congee. All in all, the ingredients complemented each other well!
However, due to the nature of this challenge, the last three items I had left had to be melded into a recipe, no ifs, ands, or butts about it!
As I did the reveal on my Instagram stories, I showed - still to my surprise, because I never peeked! - the final three ingredients: nori sheets, coconut flour, and peanut butter.
DAMN. The challenge truly kicked in!
After some initial, "Okay...seriously...what the HELL am I going to make with these three things?" I dove into a bit of Google research for some ideas. I was almost going to go the Onigiri route after finding a cool recipe for peanut butter-stuffed onigiri; alas, I could not find a good way to incorporate the coconut flour into it. (Boooo.) After having a few more "Oooh, this might...maybe...nooo..." moments, I finally came up with a cool combination to work all three together, and it's still a pretty approachable recipe, in my opinion.
I'm borrowing from a rice cake recipe I found from The Spruce Eats substituting coconut flour for all-purpose flour. A peanut sauce is super easy to make! Finally, the nori, finally chopped, easily incorporates into the rice cakes for a slightly umami flavor. I even had so much rice - SOOO much rice! - left over from the Black Garlic Congee, I used some more here!
I'm so glad that I got to conjure up some awesome recipes with surprise ingredients all summer! And I hope that you enjoyed checking these recipes out as much as I had creating them for y'all!
Be sure to tag your creations with #YBCEats so we can get a good look at what you're creating!
Seaweed Rice Cakes with Peanut Butter Dipping Sauce
(Makes 6 - 8 cakes)
Seaweed Rice Cakes:
- 1 cup white rice, uncooked
- 2 cups water
- 1 teaspoon ginger, finely minced
- 1 sheet nori, cut into a chiffonade and then rough cut
- 2 tablespoons coconut flour (or all-purpose flour)
- 1 tablespoon olive oil
- 1 1" piece ginger, peeled
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- Juice of 1/2 lime
- 1 teaspoon coconut sugar (or brown sugar)
- 1/3 cup room temperature water
- Chiffonade? ChiffoWHAAAAT? Click here to see how to cut the nori into a chiffonade!
1.) Bring 2 cups of water to a boil in a small sauce pan. Add rice, ginger, and nori, bring heat to a simmer, cover pot, and cook for 20 minutes or until cooked through.
2.) Spread rice on a plate, sheet pan, or other flat surface. Place in fridge for 20 - 30 minutes or until cool to the touch.
3.) Add rice to a large bowl and sprinkle with coconut flour. Mix rice mixture with hands until rice and flour are incorporated.
3.) Shape the rice into flat round pieces, approximately 2" - 3" inches in diameter.
4.) Add olive oil to frying pan over medium-high heat. Cook rice cakes on each side for approximately 2 minutes or until lightly browned. If browning too fast, turn heat down to low.
5.) To make peanut sauce, add all ingredients EXCEPT for the water to a food processor or blender and pulse until combined. Slowly incorporate water until peanut sauce is of desired consistency; add more, in necessary.
6.) Serve immediately! Peanut sauce can be saved in fridge for up to five days.