Rinse the Jasmine rice under cold water until the water runs clear, about 2-3 minutes.

In a medium saucepan, combine rinsed rice, coconut milk, water, sugar, salt, and chopped lemongrass. Stir well.

Bring the mixture to a boil over medium heat, then reduce to low, cover, and simmer for 15-20 minutes until rice absorbs all liquid.

Remove from heat and let it sit covered for about 10 minutes, then fluff with a fork.

In a large bowl, mix fluffed rice with lime zest, lime juice, and cornstarch until well combined.

Grease a 9x9-inch baking dish, spread the rice mixture evenly, pressing it down firmly.

Cover the dish and refrigerate for at least 2 hours until set.

Cut the chilled rice mixture into squares or rectangles.

Heat a non-stick skillet over medium heat, add oil, and pan-fry rice cakes for 3-4 minutes on each side until golden brown.

Serve warm, garnished with fresh cilantro.