Which are the best rice cakes?

Rice cakes are a staple in the Japanese dessert world, so I figured I’d have a look at the best.

I’m not a huge fan of them and they’re usually served in a taiwan style bowl with a little sauce to help the rice melt, but they’re not the most delicious thing on the planet.

There are a few good alternatives, though.

In my opinion, this recipe uses coconut flour, which is a great source of protein, fiber and minerals.

You can use whole wheat flour if you’re not quite as picky about your rice cake.

Rice cakes made with flax seed, coconut flour or flax milk are also good options, but if you use rice cake batter instead, you can make these rice cakes in a way that doesn’t require as much batter and is easier to make.

The rice cakes can be frozen for up to a week or you can just make the rice cakes once you’re done cooking them, but the idea of using rice cake to thaw a frozen rice cake is pretty neat.

If you’re looking for a good alternative to the coconut flour rice cake, you should definitely try the choco-flour rice cake recipe from Vegan Richa .