There are a couple of videos on GCN showing rice cakes. I’ve made some modifications to create some interesting cycling food. I think the chia seeds give the cakes some interesting texture — so they’re not just bars of mush. Depending on whether the coconut cream is sweetened, it may be necessary to add more sugar. I like using corn syrup because it mixes nicely and I did well in high school chemistry class.

Ingredients

300 g sushi rice
600 g water
50 g chia seed
100 g coconut cream
100 g corn syrup
1.5 ml vanilla extract

Instructions

Throw all the ingredients into the rice cooker and run on the mode for sushi or porridge. After cooking, run the spoon through it to mix again and let it cool down a little. Shovel it into a zip-top bag and flatten it to a consistent thickness. Place it in the fridge for a couple hours. Then slice and wrap. I like the aluminum foil and wax paper packaging. Keep the bars in the fridge; they’ll be good for at least a week, maybe more.