Lately, I’ve been craving rice cake, so I thought—why not make a delicious and nutritious version using ingredients I already have at home? After some thought, I decided to pair plain rice with black sesame and create a Black Sesame Rice Cake. Today, I’m excited to share the step-by-step process with you!
I also made another version of black sesame rice cake before, but it’s quite different from this one. That version was made with glutinous rice flour, while this one uses all-purpose flour. The textures are noticeably different, and the flavors vary too—both are delicious in their own way, so I recommend trying them both!
If you’re a black sesame lover like me, you’ll definitely want to try some of my other favorite black sesame treats too—like Black Sesame Pudding, Black Sesame Balls, Black Sesame Soup, Black Sesame Mantou Rolls, Black Sesame Tang Yuan, or these soft and fluffy Homemade Black Sesame Buns. Each one is rich, fragrant, and totally worth making!
Ingredients:
- 300 g rice
- 250 g water
- 50 g toasted black sesame seeds
- 50 g all-purpose flour
- 50 g sugar
- 4 g high-sugar-tolerant yeast
- Red dates, pumpkin seeds, and extra black sesame (for garnish)
- Silicone mold (for steaming)
Instructions:
Soak the Rice (Night Before):
Rinse the rice thoroughly and place it in a bowl. Add water and soak overnight. By the next day, you should be able to easily break a grain of rice with your fingers. This step is key to achieving a smooth rice batter.
Make the Batter:
Rinse the soaked rice a few more times and drain well. Add it to a high-powered blender along with 250 g of water and 50 g of toasted black sesame seeds. Use the “vegetable/fruit” function or similar to blend into a fine batter.
Tip: I blended it twice to get an ultra-smooth consistency. The rich aroma of black sesame is so inviting the moment you open the lid!
Mix the Batter:
Pour the batter into a large bowl. Add 50 g flour, 50 g sugar, and 4 g yeast. Stir slowly with chopsticks or a whisk until smooth. The mixture should be silky and pourable—very satisfying to see!
First Fermentation:
Find a warm place to let the batter rise. Since the weather was a bit chilly, I used the low-temperature proofing function on my oven and let it rise for about 1 hour.
When it’s ready, the batter will have doubled in volume and be filled with bubbles—perfectly airy!
Degas the Batter:
Stir the batter gently to release the trapped air. This helps create a more compact, chewy texture in the final cake.
Prepare the Mold:
Brush a thin layer of oil inside your silicone mold to help with easy release later—this is a little trick I swear by.
Fill the Mold:
Pour the degassed batter into the mold until it’s about 60–70% full. Tap the mold gently to pop any air bubbles.
Second Fermentation:
Place the mold over a pot of warm water and let it rest for about 10 minutes. The batter should rise to about 80–90% full.
Garnish:
Sprinkle chopped red dates, pumpkin seeds, and a few more black sesame seeds on top. This not only adds flavor but also makes it look more appealing.
Steam:
Once the water is boiling, steam the cake for 20 minutes. After steaming, turn off the heat but don’t open the lid—let it sit for 3 more minutes to finish cooking through.
Unmold and Enjoy:
Carefully remove the mold and let it cool slightly. The cake should release easily. The moment you tear off a piece, you’ll notice how fluffy and soft it is. The black sesame aroma fills your mouth, and each bite is tender with a light chew—absolutely delicious!
Why You’ll Love This Recipe:
It’s made with pantry staples
Rich in flavor and nutrition
Light, fluffy, and lightly chewy
Perfect for breakfast or afternoon tea
Feels like a warm hug from home
Frequently Asked Questions
Q: Can I use glutinous rice instead of regular rice?
A: It’s best to use regular rice to achieve the right texture—glutinous rice will make the cake too sticky. If you do use glutinous rice, it becomes a different type of black sesame rice cake with a chewier, stickier texture.
Q: Can I skip the yeast?
A: Yeast is key for the rise and honeycomb texture. Without it, the cake will be dense.
Q: How should I store leftovers?
A: Let the cake cool completely, then store in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days. Steam or microwave to reheat.
This Black Sesame Rice Cake is simple, wholesome, and full of comforting flavors. I hope you’ll give it a try—you’re going to love it! Would you like a printable version of the recipe?
Black Sesame Rice Cake with All-Purpose Flour
Ingredients
- 300 g rice
- 250 g water
- 50 g toasted black sesame seeds
- 50 g all-purpose flour
- 50 g sugar
- 4 g high-sugar-tolerant yeast
- Red dates pumpkin seeds, and extra black sesame (for garnish)
- Silicone mold for steaming
Instructions
Soak the Rice (Night Before):
- Rinse the rice thoroughly and place it in a bowl. Add water and soak overnight. By the next day, you should be able to easily break a grain of rice with your fingers. This step is key to achieving a smooth rice batter.
Make the Batter:
- Rinse the soaked rice a few more times and drain well. Add it to a high-powered blender along with 250 g of water and 50 g of toasted black sesame seeds. Use the “vegetable/fruit” function or similar to blend into a fine batter.
- Tip: I blended it twice to get an ultra-smooth consistency. The rich aroma of black sesame is so inviting the moment you open the lid!
Mix the Batter:
- Pour the batter into a large bowl. Add 50 g flour, 50 g sugar, and 4 g yeast. Stir slowly with chopsticks or a whisk until smooth. The mixture should be silky and pourable—very satisfying to see!
First Fermentation:
- Find a warm place to let the batter rise. Since the weather was a bit chilly, I used the low-temperature proofing function on my oven and let it rise for about 1 hour.
- When it’s ready, the batter will have doubled in volume and be filled with bubbles—perfectly airy!
Degas the Batter:
- Stir the batter gently to release the trapped air. This helps create a more compact, chewy texture in the final cake.
Prepare the Mold:
- Brush a thin layer of oil inside your silicone mold to help with easy release later—this is a little trick I swear by.
Fill the Mold:
- Pour the degassed batter into the mold until it’s about 60–70% full. Tap the mold gently to pop any air bubbles.
Second Fermentation:
- Place the mold over a pot of warm water and let it rest for about 10 minutes. The batter should rise to about 80–90% full.
Garnish:
- Sprinkle chopped red dates, pumpkin seeds, and a few more black sesame seeds on top. This not only adds flavor but also makes it look more appealing.
Steam:
- Once the water is boiling, steam the cake for 20 minutes. After steaming, turn off the heat but don’t open the lid—let it sit for 3 more minutes to finish cooking through.
Unmold and Enjoy:
- Carefully remove the mold and let it cool slightly. The cake should release easily. The moment you tear off a piece, you’ll notice how fluffy and soft it is.
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