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Sticky Rice Cake with Black Sesame Filling Recipe

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  • Author: Eliza
  • Total Time: 12 hours 45 minutes
  • Yield: 4 servings (approximately 12 rice cakes)
  • Diet: Halal

Description

Sticky Rice Cake with Black Sesame Filling is a traditional Asian dessert featuring soft and chewy glutinous rice dough wrapped around a sweet, aromatic black sesame paste. The rice cakes are steamed to perfection, then pan-fried to create a crispy golden exterior while maintaining a tender and flavorful interior, perfect for a delightful snack or dessert.

Ingredients

Rice Dough

  • 300 g glutinous rice

Black Sesame Filling

  • 50 g roasted black sesame seeds
  • 20 g white sugar
  • 15 g lard (melted, can substitute with vegetable oil)

For Frying

  • Cooking oil (as needed)

Instructions

  1. Preliminary Preparation: Rinse 300g glutinous rice thoroughly and soak it in enough water to cover for 8 to 12 hours, preferably overnight, to allow the rice to absorb moisture and soften for a chewy texture.
  2. Steaming the Rice: Drain the soaked rice and place it in a steamer. Use chopsticks to poke evenly spaced holes through the rice layer to the bottom. Add water to the steamer, cover, and bring to a boil over high heat. Reduce to medium heat and steam for 30 to 40 minutes until the rice is fully cooked, tender, and separate when pressed gently.
  3. Preparing the Filling: Combine 50g roasted black sesame and 20g white sugar in a blender, grinding into a fine powder. Transfer the powder to a bowl and mix in 15g melted lard until a smooth and aromatic sesame paste forms. Set aside.
  4. Making the Dough: Remove cooked glutinous rice from the steamer and spread it on a clean kneading surface. Use chopsticks or a spatula to break up the rice to help cool. When cooled to 40-50°C, knead the rice dough for 6-7 minutes until smooth and elastic, oiling hands or surface lightly if sticky. Divide the dough into portions of 30-40g each.
  5. Wrapping and Shaping: Flatten a portion of the dough into a bowl shape in your palm. Place 10-15g of the sesame filling in the center, then fold and seal the dough around the filling to form a smooth ball. Flatten slightly into a disc shape. Repeat for all portions.
  6. Pan-Frying the Rice Cakes: Heat a small amount of cooking oil in a frying pan over medium-low heat. Place the rice cakes carefully in batches. Fry one side for 2-3 minutes until golden brown and crispy, then flip and fry the other side for an additional 2-4 minutes. Total frying time is 5-7 minutes. Adjust heat to prevent burning and ensure thorough cooking.

Notes

  • Soaking the glutinous rice overnight is essential for achieving the desired chewy texture.
  • Use medium-low heat during frying to develop crispiness without burning the rice cakes.
  • Lard can be substituted with vegetable oil for a vegetarian version, though it will slightly alter flavor.
  • Ensure the rice is steamed until fully tender; under-steamed rice will result in hard rice cakes.
  • Use a spatula and chopsticks carefully to avoid breaking the rice grains during kneading and shaping.
  • Prep Time: 12 hours (including soaking)
  • Cook Time: 45 minutes (steaming and frying combined)
  • Category: Dessert
  • Method: Steaming and Frying
  • Cuisine: Asian

Find it online: https://recipekind.com/sticky-rice-cake-with-black-sesame-filling-recipe/