Rinse Rice: Start by cleaning the jasmine rice under cold water until it runs clear to remove excess starch, then drain well.

Combine Ingredients: In a medium saucepan, mix the rinsed rice with coconut milk, water, sugar, salt, and finely chopped lemongrass.

Cook Rice: Bring the mixture to a boil over medium heat, then reduce heat, cover, and let it simmer for about 15-20 minutes until the rice is tender.

Fluff and Rest: Remove from heat, let it sit covered for an additional 10 minutes, then fluff gently.

Mix in Flavor: Stir in lime zest, lime juice, and cornstarch until well combined.

Prepare to Set: Grease a 9x9-inch baking dish, spread the rice mixture evenly, and press down firmly.

Chill: Cover with plastic wrap and refrigerate for at least 2 hours to set.

Cut Cakes: Once set, cut the chilled rice into squares or rectangles.

Pan-Fry: Heat a non-stick skillet over medium heat and fry the rice cakes for about 3-4 minutes on each side until golden brown.

Serve: Serve warm, garnished with fresh cilantro and lime zest.