Rice flour and coconut milk form the foundation of these delicate, crispy lace cookies, often called a fishnet cake. By drizzling a thin batter into hot oil in a circular, web-like pattern, you create a treat that balances a light, satisfying crunch with the subtle sweetness of vanilla. The resulting texture is airy and glass-like, making them an engaging snack to pull apart and eat by the handful.

Preparing these requires a bit of patience as you swirl the batter, but the process is straightforward enough for a casual afternoon in the kitchen. Because the batter relies on simple pantry staples like cornstarch and sugar, it is an accessible way to experiment with traditional frying techniques without needing specialized equipment beyond a steady hand and a piping bag.

Once fried to a golden hue, these lacy treats hold their crispness exceptionally well when stored in an airtight container. They make for a reliable pantry snack or a unique addition to a tea-time spread, offering a refined, minimalist profile that pairs beautifully with coffee or a warm beverage.

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If you enjoy experimenting with playful dessert presentation, this fishnet cake is a perfect next project. For those who love incorporating festive themes into their baking, our birthday cake granola clusters offer a crunchy, bite-sized alternative to traditional celebration sweets. Alternatively, if you want to push the boundaries of shape and design even further, try your hand at the savory-inspired sushi bundt cake for a show-stopping centerpiece that challenges standard cake expectations.

Key Ingredients

Rice flour: Forms the primary structural base for the crispy fishnet dough.
Cornstarch: Adds necessary crispness and helps achieve the delicate texture of the fried lace.
Sugar: Provides sweetness to the dough and encourages a golden-brown finish when fried.
Coconut milk: Blended into the batter to create a rich, aromatic flavor and smooth consistency.
Vanilla powder: Infuses the cake with a subtle, sweet fragrance during the frying process.
Cooking oil: Used to fry the piped dough until it becomes firm and golden yellow.

Elevate Your Cake Baking Repertoire

If you appreciate light, aromatic textures, the Thai milk tea chiffon cake is an elegant way to incorporate bold, spiced notes into a soft sponge.
For those who find the intricate piping of this project rewarding, the marble cake with Nutella swirls offers a similarly satisfying technique for achieving beautiful, distinct patterns in every slice.
When you need a quick pick-me-up that doesn't compromise on richness, this Nescafe cake provides a deep, coffee-forward profile that balances beautifully against sweeter dessert tiers.

Fishnet Cake

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ingredients

250 gr rice flour50 gr cornstarch140 gr sugar (according to taste)1/2 tsp salt1/2 tsp vanilla powder220 ml water/ coconut milk ( can be less or more)

steps

– Mix flour with sugar, salt and vanilla. Pour in the coconut milk little by little until you get a smooth and sticky dough, neither runny nor too thick. Beat the dough for 7-10 minutes. Then rest for 30 minutes. Prepare a mesh cake mold, usually made from a shell / tin with holes in it and a wooden handle, since I don’t have both so I put the dough in a triangular plastic bag, or an ordinary plastic bag, punch a hole in the end.– Heat enough oil in a frying pan/pan, about to form a fishnet the size of a small plate. after it’s really hot, reduce the heat and then spray the net cake dough over the oil while rotating it so that it forms a net. After a bit sturdy fold according to taste. Can be semicircular, triangular or rolled. Fry until golden yellow. Lift, drain. After it’s cold, store it in a closed container so it won’t dry out quickly

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