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Sweet-savoury rice cakes with crispy bacon bits and a drizzle of maple syrup, pressed into hand-sized squares. Inspired by the legendary Allen Lim rice cakes from cycling culture. The salty-sweet combo is a game-changer for ultra distances when you need real food on the move.
- When
60-90 minutes beforeDetails
Salty, savoury, 38 g of carbs and 460 mg of sodium. The bacon fat means it needs an hour, but you start the run already topped up on salt.
- Wrong time
- The 6 g of fat rules out the last 30 minutes. Give it an hour and the sodium is working for you before you have sweated a drop.
- How much
- 1 rice cake 60-90 minutes before. 2 if the run is over 90 minutes or the weather is hot.
- Fits
- Easy runWorkoutLong runRace
- GI risk
- Medium GI risk
Rice Cakes
Eat one rice cake every 45-60 minutes during runs or rides over 2 hours. The combination of fast carbs (rice + maple), sodium (bacon), and a touch of fat keeps energy steady on long efforts. Wrap individually in foil. Best within 24 hours of making, refrigerated.
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Rinse rice until water runs clear. Combine with water, bring to a boil, then simmer covered on low for 18 minutes. Rest off heat 10 minutes.
While rice cooks, fry the bacon until crispy. Drain on paper towels, then crumble.
Transfer rice to a large bowl. While warm, fold in the crumbled bacon, maple syrup, soy sauce, and salt.
Line an 8x8 baking dish with parchment. Press the rice firmly into an even layer.
Refrigerate 30 minutes to set. Cut into 6 squares and wrap each in foil for portability.
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Will eventually be released to the Apple App Store and Android Play Store.