Cinnamon apple rice cakes: ingredients
Editor’s Note: During the Amgen Tour of California, VeloNews.com presented The Feed Zone Service Course, the official daily race menu of Levi Leipheimer’s Omega Pharma-Quick Step team, courtesy of Dr. Allen Lim, chef Biju Thomas and Skratch Labs. The following is a prototype recipe in the works from the Skratch Labs crew for an upcoming book from VeloPress.
Biju and I put favorite athlete-friendly recipes into The Feed Zone Cookbook, but we’ve been working with pro cyclists to expand on the portable snacks they like to carry with them on the bike.
One of those is a new portable rice cake we’ve been working on in our Mobile Kitchen here at the Tour of California, and we whipped up a few dozen this morning for today’s Mt. Baldy stage.
We’re still tweaking the ratio of ingredients, but here’s the sketched-out recipe:
Secret Apple-Cinnamon Rice Cakes
Servings > 10
Time > 30 minutes
2 cups uncooked calrose or other medium-grain “sticky” rice
3 cups water
2 apples
1 tablespoon cinnamon
brown sugar
sea salt
1. Combine rice and water in a rice cooker.
2. While rice is cooking, peel, core, and dice the apples.
3. Toss them in a bowl with the cinnamon. Add brown sugar. Add salt to taste.
4. Combine the apple mixture with the rice.
5. Press mixture into an 8- or 9-inche square pan to about 1 1/2 inch thickness.
Cut and wrap the individual cakes. Makes about 10 rice cakes.
WATCH A VIDEO: Allen Lim demonstrates how to wrap rice cakes.
This recipe used with permission of Skratch Labs. Look for the finished version in “The Feed Zone Cookbook: Fast and Flavorful Portable Snacks for Athletes,” coming 2013 from VeloPress.
The post The Feed Zone Service Course: New ‘Prototype’ Portable Rice Cake appeared first on VeloNews.com.
