Sticky Rice Cake with Black Sesame Filling Recipe

Introduction

Sticky Rice Cake with Black Sesame Filling is a delightful treat featuring chewy glutinous rice encasing a sweet and nutty black sesame paste. Pan-fried to a perfect golden crisp, these cakes offer a wonderful contrast of textures and flavors, ideal for a cozy snack or dessert.

Ingredients

• 300 g glutinous rice
• 50 g roasted black sesame
• 20 g white sugar
• 15 g lard (melted, can substitute with other vegetable oils)
• Cooking oil for frying (as needed)

Instructions

1. Step 1: Rinse the glutinous rice thoroughly and soak it in enough water to cover for 8 to 12 hours, preferably overnight, to soften the grains.
2. Step 2: Drain the soaked rice and place it in a steamer. Use chopsticks to poke evenly spaced holes through the rice layer. Steam over medium heat for 30 to 40 minutes until fully cooked and tender.
3. Step 3: Blend the roasted black sesame and white sugar into a fine powder. Transfer to a bowl and mix in the melted lard until you achieve a smooth sesame paste.
4. Step 4: Transfer the steamed rice to a clean surface and break it up with chopsticks or a spatula to cool slightly. When it’s warm but manageable (40-50°C), knead it until smooth and elastic, lightly oiling your hands if necessary. Divide the dough into 30-40g portions.
5. Step 5: Flatten each dough portion into a bowl shape, add 10-15g of the sesame filling in the center, then carefully fold and seal it into a ball. Flatten slightly into discs.
6. Step 6: Heat a small amount of cooking oil in a pan over medium-low heat. Fry the rice cakes in batches for 2-3 minutes per side until golden brown and crispy, taking care not to burn them while ensuring they are heated through.

Tips & Variations

• For a vegetarian option, substitute lard with coconut oil or vegetable shortening in the filling.
• To enhance the aroma, lightly toast the black sesame seeds before grinding.
• Add a pinch of salt to the sesame filling to balance the sweetness and deepen flavor.
• If you prefer steaming over frying, you can steam the shaped cakes for a softer texture.

Storage

Store any leftover rice cakes in an airtight container in the refrigerator for up to 2 days. Reheat by pan-frying over low heat to restore crispiness or microwave briefly, then crisp in a hot pan. Avoid storing at room temperature to prevent spoilage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the rice cakes ahead of time?

Yes, you can prepare and shape the rice cakes in advance, then refrigerate them. Fry just before serving for the best texture.

What can I use if I don’t have a steamer?

You can use a large pot fitted with a heatproof plate or a metal colander placed over boiling water, covered tightly with a lid or foil to steam the rice evenly.

Sticky Rice Cake with Black Sesame Filling Recipe

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Sticky Rice Cake with Black Sesame Filling is a traditional Asian dessert featuring soft and chewy glutinous rice dough filled with a fragrant and sweet black sesame paste. The rice cakes are steamed for tenderness and pan-fried until crispy on the outside, creating a delightful contrast in texture perfect for a snack or dessert.

• Author: Maya
• Prep Time: 12 hours 20 minutes
• Cook Time: 45 minutes
• Total Time: 13 hours 5 minutes
• Yield: 12–15 rice cakes 1x
• Category: Dessert
• Method: Pan Frying
• Cuisine: Asian

Ingredients

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Glutinous Rice Dough

• 300 g glutinous rice
• Cooking oil for frying (as needed)

Black Sesame Filling

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

Instructions

1. Preliminary Preparation: Rinse 300g glutinous rice thoroughly and soak it in enough water to cover for 8 to 12 hours or overnight. This soaking process softens the rice, ensuring the final texture is chewy and easy to work with.
2. Steaming the Rice: Drain the soaked rice and place it evenly in a steamer. Use chopsticks to poke holes through the rice layer for even steaming. Add water to the steamer, cover, and bring it to a boil over high heat. Reduce to medium and steam for 30 to 40 minutes until the rice is tender and slightly separated when pressed.
3. Preparing the Filling: Grind 50g roasted black sesame seeds and 20g white sugar together into a fine powder using a blender. Transfer the powder into a bowl and add 15g melted lard. Mix thoroughly until it forms a smooth, aromatic sesame paste. Set aside.
4. Making the Dough: Remove the steamed rice onto a clean kneading mat. Break up the rice and allow it to cool to about 40-50°C. Knead the rice by hand for 6-7 minutes to achieve a smooth and elastic dough, lightly oiling hands or surface if it becomes sticky. Divide into 30-40g portions.
5. Wrapping the Filling: Flatten a dough portion into a bowl shape in the palm. Place 10-15g of black sesame filling in the center. Fold and seal the dough completely around the filling, forming a ball. Flatten into a disc. Repeat for all dough and filling.
6. Pan-Frying the Rice Cakes: Heat a small amount of cooking oil in a frying pan over medium-low heat. Fry the rice cakes in batches, cooking each side for 2-3 minutes until golden brown and crispy. Total frying time is about 5-7 minutes, taking care to prevent burning and ensure the insides are cooked through.

Notes

• Soaking the glutinous rice overnight yields the best texture but soaking for at least 8 hours is sufficient.
• Use medium-low heat when pan-frying to avoid burning the rice cakes while ensuring thorough cooking.
• Vegetable oil can substitute lard for a vegetarian-friendly filling.
• Black sesame paste can be adjusted for sweetness by varying the sugar amount.
• Rice cakes are best enjoyed fresh but can be reheated gently before serving.

Keywords: Sticky Rice Cake, Black Sesame Filling, Glutinous Rice Dessert, Asian Sweet Rice Cake, Pan-fried Rice Cake