Rice Cake Prep | Ask Allen Rice Cake Prep | Ask Allen

Learn how to shop for and make rice cake with Skratch’s Dr. Allen Lim.

Getting ready for a big training session and looking for something tasty to take with you? Look no further that Dr. Allen Lim's rice cakes. You can find a plethora of recipes in the Feed Zone Portables Cookbook, but here is a sneak peak of a few of Allen's favorites!

Allen doesn't use exact measurement, he goes by his senses. He's also been making rice cakes for over a decade, so his palate is highly tuned. The recipes below contain approximate amounts for 4 cups of dry rice (the max for Allen's rice cooker).  


  1. Rice cooker / large saucepan
  2. Rice paddle
  3. Large mixing bowl
  4. 9" x 12" rimmed sheet pan
  5. Paper foil for wrapping
  6. Cheese grater (for savory recipe)


Blueberry Chocolate Coconut

  • Sushi Rice (x1.5 water, for this we did 4 cups rice with 7.5 cups water)
  • 1 Pint Fresh Blueberries
  • 16oz Can Coconut Milk
  • 10oz Semisweet Chocolate
  • 1/4 cup Raw Sugar
  • Juice from 2-3 Lemons
  • 2 Teaspoons Salt

Black Pepper Parmesan (Cacio e Pepe)

  • 4 cups Sushi Rice (x1.5 water, so 7.5 cups water)
  • 8oz Parmesan Riggiano Cheese (grate fresh)
  • 1 Tablespoon Braggs Amino
  • 2 Teaspoons Black Pepper
  • 1 Tablespoons Olive Oil 
  • Salt to Taste


  1. Rinse rice until water runs clear
  2. Cook rice per rice cooker instruction
  3. Carefully (it's hot!) move rice into large bowl
  4. Use rice paddle to fold in wet ingredients while rice is hot
  5. Fold in dry ingredients
  6. Taste! It is salty/sweet enough? Do the ingredient flavors come though? If it doesn't taste good, add what it's missing! These are not instructions as much as suggestions and framework. 
  7. Once it tastes good transfer to sheet pan and spread out to about 1.5 inches thick
  8. Use rice paddle to cut into 3inx3in squares
  9. Place 1 square onto Skratch paper and wrap it up!
  10. Go burn some calories and earn your rice cakes!