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