Sticky Rice Cake with Black Sesame Filling Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
