This food has been designed by Dr Allen Lim as a food for athletes to have whilst exercising. His work involved cyclists and these items are especially suitable to the sport because they are conveniently sized to fit in a jersey pocket.
30 minutes total
Keeps in the refrigerator in an air-tight container for up to 3 days; in a good fridge with temps below 5°C, we have held them for 7 days without deterioration.
Heat in a sauté pan over medium heat.
2 tsp / ½ small
Jalapeno pepper, minced
Tomato, flesh only, finely chopped
2 tbsp / ½ small
Add to pan and sauté over a low heat until just transluscent, about 3 minutes.
Add to mixing bowl and stir to combine thoroughly. Ensure the mixture is thoroughly and evenly distributed throughout the rice.
Transfer to a baking dish. Smooth and flatten.
Allow to cool slightly, about 8 minutes.
Divide evenly into 8 pieces and wrap each piece in paper foil.
Original: 2013. Adapted: 2014.
This recipe makes 8 rice cakes, which is enough for 1 persons for a training-intensity exercise lasting 2–3 hours. Each rice cake will be 60 g.
There is a special method to wrapping the rice cakes which makes them easy to open while exercising. Check this video.
When speading the mixture in the baking dish, look to make a depth of around ⅘" / 20 mm, so that you end up with evenly sized pieces as close to 2" / 50 mm square as possible. It can be tricky to find the right pan. For a single serve of 4 cakes, we used a small loaf tin; this is much deeper than required, but it has the right shape to generate good-sized cakes.
For additional depth of flavour, sear chicken in 2 g of hot oil, on one side only, for 1 minute. Remove from pan and drain.
Make the full recipe ahead of time and store in the fridge in an air-tight container or sandwich bag.