Sticky Rice Cake with Black Sesame Filling Recipe
A traditional Asian dessert featuring chewy steamed glutinous rice dough filled with a rich, aromatic black sesame and sugar paste, pan-fried to golden perfection for a crispy exterior and a soft, sticky interior.
- Prep Time: 12 hours 20 minutes
- Cook Time: 45 minutes
- Total Time: 12 hours 65 minutes
- Yield: 10-12 rice cakes 1x
- Category: Dessert
- Method: Steaming with Pan Frying
- Cuisine: Asian
Ingredients
Scale
Rice Dough
- 300 g glutinous rice
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
- Soak the Rice: Rinse 300g glutinous rice thoroughly and soak it in enough water to cover for 8 to 12 hours or overnight, allowing the grains to absorb moisture and soften for a chewy texture.
- Steam the Rice: Drain the soaked rice and place it in a steamer. Use chopsticks to pierce evenly spaced holes through the rice to the bottom. Add water to the steamer, cover, bring the water to a boil, then reduce to medium heat and steam for 30 to 40 minutes until the rice is tender and separable when pressed.
- Prepare the Black Sesame Filling: Blend 50g roasted black sesame seeds and 20g white sugar into a powder. Transfer to a bowl, add 15g melted lard, and mix thoroughly until a smooth and aromatic paste forms. Set aside.
- Make the Rice Dough: Transfer the steamed rice to a clean surface, break it up using chopsticks or a spatula to cool it to about 40-50°C. Knead the rice for 6-7 minutes, lightly oiling your hands if sticky, until it becomes smooth and elastic. Divide into portions of 30-40g each.
- Form the Rice Cakes: Flatten each dough portion into a bowl shape in your palm. Place 10-15g sesame filling in the center. Gently fold and seal the dough around the filling, forming a round ball, then flatten into small discs. Repeat with remaining dough and filling.
- Pan-Fry 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, about 5-7 minutes total, ensuring they cook evenly without burning.
Notes
- Soaking the glutinous rice overnight is essential for the chewy texture.
- You can substitute lard with vegetable oil for a vegetarian version, though the flavor may differ slightly.
- Keep the heat medium-low while frying to avoid burning outside while ensuring the inside is fully cooked.
- Use chopsticks to pierce the rice layer before steaming to help steam penetrate evenly.
- Allow rice dough to cool a bit before kneading to avoid burns and to achieve the best dough consistency.
Keywords: sticky rice cake, black sesame filling, Asian dessert, glutinous rice, pan-fried rice cake, steamed rice cake
