Sticky Rice Cake with Black Sesame Filling Recipe

Introduction

Sticky Rice Cake with Black Sesame Filling is a delightful treat combining chewy glutinous rice with a rich, nutty sesame paste. These golden, pan-fried cakes offer a perfect balance of textures and flavors, making them a satisfying 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. This softens the rice for better texture.
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 boiling water for 30 to 40 minutes, until the rice is tender and easily broken apart.
3. Step 3: While the rice steams, grind the roasted black sesame and white sugar into a fine powder using a blender. Transfer to a bowl, add the melted lard, and mix thoroughly into a smooth sesame paste. Set aside.
4. Step 4: Transfer cooked rice to a clean surface and break it up to cool slightly. When cooled to around 40–50°C, knead the rice with lightly oiled hands or mat until smooth and elastic, about 6-7 minutes. Divide the dough into portions of 30-40g each.
5. Step 5: Flatten one dough portion into a bowl shape in your palm, place 10-15g of sesame filling in the center, then seal the dough around the filling to form a ball. Flatten slightly into a disc. Repeat with remaining dough and filling.
6. Step 6: 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. Take care to avoid burning while ensuring the cakes are heated through.

Tips & Variations

• Substitute lard with melted coconut oil or vegetable oil for a vegetarian option without sacrificing flavor.
• Add a pinch of salt to the sesame filling to enhance the nutty flavor.
• Serve warm with a drizzle of honey or a sprinkle of toasted sesame seeds for extra texture.

Storage

Store leftover rice cakes in an airtight container in the refrigerator for up to 2 days. Reheat by pan-frying briefly or microwaving until warm to restore their chewy texture and crisp exterior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of glutinous rice?

No, regular rice will not provide the sticky, chewy texture needed for this recipe. Glutinous rice is essential for the right consistency.

What if I don’t have a steamer?

You can use a makeshift steamer by placing a heatproof plate over a pot of boiling water, covered with a lid. Ensure there’s enough water to steam the rice without touching it directly.

Sticky Rice Cake with Black Sesame Filling Recipe

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5 from 132 reviews

Delicious Sticky Rice Cakes filled with a smooth and aromatic black sesame paste, steamed to perfection and pan-fried until golden and crispy on the outside. These rice cakes feature a chewy texture from glutinous rice and a rich, nutty sweetness from roasted black sesame filling, making them a perfect snack or dessert.

• Author: Maya
• Prep Time: 12 hours 20 minutes
• Cook Time: 45 minutes
• Total Time: 12 hours 65 minutes
• Yield: 10–12 rice cakes 1x
• Category: Snack
• Method: Steaming and Frying
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Sticky Rice Dough

• 300 g glutinous rice

Black Sesame Filling

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

For Frying

• Cooking oil for frying (as needed)

Instructions

1. Preliminary Preparation: Rinse 300g glutinous rice thoroughly and soak it in enough water to cover for 8 to 12 hours or overnight to allow absorption and soften the rice.
2. Steam the Rice: Drain the soaked rice and place it into a steamer. Use chopsticks to make holes evenly through the rice layer. Add water to the steamer, cover, bring to boil, then reduce to medium heat and steam for 30-40 minutes until the rice is fully cooked, tender but separate.
3. Prepare the Black Sesame Filling: Combine 50g roasted black sesame and 20g white sugar in a blender and grind into a powder. Transfer powder to a bowl, add 15g melted lard, and mix thoroughly until smooth and aromatic. Set aside.
4. Make the Dough: Remove steamed rice to a clean surface and break it up with chopsticks or spatula to help cool. When the rice reaches about 40-50°C, knead it for 6-7 minutes until smooth and elastic, oiling hands or surface lightly if sticky. Divide the dough into 30-40g portions.
5. Fill and Shape the Cakes: Flatten a dough portion into a bowl shape, place 10-15g sesame filling in the center, then fold and seal the dough around the filling to form a ball. Flatten into small discs. Repeat for all portions.
6. Pan-Fry the Rice Cakes: Heat 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 about 5-7 minutes. Adjust heat carefully to avoid burning and ensure thorough cooking.

Notes

• Soaking the glutinous rice overnight improves texture and cooking time.
• Use a gentle medium-low heat when frying to ensure the rice cake cooks through without burning.
• Lard can be substituted with vegetable oil but will slightly change flavor.
• Ensure the rice dough is cool enough before kneading to avoid burns.
• These rice cakes are best eaten fresh and warm for a crispy exterior and soft interior.

Keywords: sticky rice cake, black sesame filling, glutinous rice, pan-fried rice cake, Asian dessert, chewy rice cake