Cashew and Fig Rice Cakes


  • 2 cups uncooked sticky rice
  • 3 cups water
  • 1 cup chopped dried figs
  • 1 cup chopped cashews
  • 2 tbsp brown sugar
  • 1/2 tbsp salt
  • maple syrup (optional)


  • Combine rice and water in a rice cooker
  • Allow rice to cook (approx. 30 minutes)
  • Place all remaining ingredients in a food processor and pulse until a thick and a crumbly paste is formed
  • Combine mixture with rice
  • Add a dash of maple syrup if mixture is dry
  • Transfer mixture to square baking tray and press mixture down
  • Allow to set in refrigerator
  • Cut up and wrap rice cakes