Black sesame has always been a staple in my family, and I’ve had a lot of fun experimenting with different ways to incorporate it into various dishes.
Its rich, nutty flavor pairs so well with many recipes, making it one of my go-to ingredients.
Over the years, I’ve made a variety of treats with black sesame, including:
- Black Sesame Pudding
- Black Sesame Balls
- Black Sesame Paste (perfect for fillings)
- Black Sesame Soup
- Black Sesame Mantou Rolls
- Black Sesame Tang Yuan
- Homemade Black Sesame Buns
But today, I’m excited to share this simple yet delicious Black Sesame Rice Cake recipe, which uses just a few ingredients and is perfect for anyone who loves the warm, comforting taste of black sesame.
Black Sesame Rice Cake
This Black Sesame Rice Cake is one of those desserts that’s easy to make yet delivers big on flavor. It’s a perfect combination of glutinous rice flour, black sesame, and red dates.
I love how simple and minimalistic the recipe is. With just a few ingredients, you can make a dessert that feels both nostalgic and comforting.
These rice cakes are steamed, which gives them a soft and delicate texture that’s hard to resist.
Tips for Success:
- Glutinous rice flour‘s water absorption can vary, so if your dough feels too wet, you can add a little more glutinous rice flour. If it’s too dry, you can add a bit more milk or warm water until it reaches the right consistency.
- I use a bamboo steamer to steam the cake, but any steamer will work. Make sure the water is boiling before you start steaming.
- If you don’t have dried osmanthus for decoration, edible flowers like chrysanthemum are a great alternative.
Ingredients:
- 150g glutinous rice flour
- 200g red dates
- 50g roasted black sesame
- 150g milk
- Red dates (for decoration, optional)
- Dried osmanthus (for decoration, optional)
Instructions:
Prepare the ingredients:
Begin by washing the red dates and patting them dry with a paper towel. Slice them into thin strips, which will infuse the rice cakes with sweetness as they steam. Then, take the roasted black sesame and grind it in a food processor until it becomes a fine powder.
Make the dough:
In a large mixing bowl, combine the glutinous rice flour, red date strips, and ground black sesame powder. Slowly pour in the 150g of milk while stirring with chopsticks to mix everything together. Once it starts to form a rough dough, use your hands to knead it into a soft but firm dough. You should be able to knead it into a smooth texture without it being too sticky or dry.
Shape and cut the dough:
Transfer the dough onto a chopping board. Roll it into a long strip. Once you have your long dough strip, flatten the four edges using your hands or a rolling pin, shaping it into a rectangular block. Cut the dough into evenly sized pieces—about 3-4 cm on each side. You can adjust the size based on your preference.
Steam the rice cakes:
Line a bamboo steamer with a piece of steaming cloth to prevent the rice cakes from sticking. Arrange the uncooked rice cakes neatly in the steamer, making sure to leave a little space between each piece. This ensures they don’t stick together during steaming. Optionally, place half a red date on top of each rice cake for decoration. Bring a pot of water to a boil, then place the bamboo steamer over the pot. Cover with a lid and steam the cakes over medium heat for about 20 minutes.
Decorate and serve:
After steaming, carefully remove the steamer from the pot and let the rice cakes cool for a few minutes. Once they’ve slightly cooled, sprinkle dried osmanthus flowers on top for a touch of fragrance and elegance.
Frequently Asked Questions
Can I use a mold to shape the cakes into flower patterns?
Yes, absolutely! If you have a mold, feel free to press the dough into it for a fun and decorative shape. You can refer to my Mung Bean Cake recipe for more tips on using molds.
Can I substitute milk with warm water?
Yes, you can use warm water in place of milk. It will still work well, though the milk adds a richness that enhances the flavor and texture.
I‘m using whole black sesame seeds. Can I skip grinding them?
I highly recommend grinding the sesame seeds into powder for a smoother texture and richer flavor. However, if you prefer a more textured result, you can use pre-ground black sesame powder.
Do I need to add extra sugar to the dough?
I didn’t add extra sugar to this recipe, as the sweetness from the red dates is more than enough. However, if you prefer a sweeter rice cake, feel free to add some white sugar to taste.
Are the red dates I‘m using pitted?
Yes, I use pitted red dates to make the preparation easier. If you’re using whole dates, be sure to remove the pits before slicing.
Black Sesame and Red Date Steamed Rice Cakes
Ingredients
- 150 g glutinous rice flour
- 200 g red dates
- 50 g roasted black sesame
- 150 g milk
- Red dates for decoration, optional
- Dried osmanthus for decoration, optional
Instructions
Prepare the ingredients:
- Begin by washing the red dates and patting them dry with a paper towel. Slice them into thin strips, which will infuse the rice cakes with sweetness as they steam. Then, take the roasted black sesame and grind it in a food processor until it becomes a fine powder.
Make the dough:
- In a large mixing bowl, combine the glutinous rice flour, red date strips, and ground black sesame powder. Slowly pour in the 150g of milk while stirring with chopsticks to mix everything together. Once it starts to form a rough dough, use your hands to knead it into a soft but firm dough. You should be able to knead it into a smooth texture without it being too sticky or dry.
Shape and cut the dough:
- Transfer the dough onto a chopping board. Roll it into a long strip. Once you have your long dough strip, flatten the four edges using your hands or a rolling pin, shaping it into a rectangular block. Cut the dough into evenly sized pieces—about 3-4 cm on each side. You can adjust the size based on your preference.
Steam the rice cakes:
- Line a bamboo steamer with a piece of steaming cloth to prevent the rice cakes from sticking. Arrange the uncooked rice cakes neatly in the steamer, making sure to leave a little space between each piece. This ensures they don't stick together during steaming. Optionally, place half a red date on top of each rice cake for decoration. Bring a pot of water to a boil, then place the bamboo steamer over the pot. Cover with a lid and steam the cakes over medium heat for about 20 minutes.
Decorate and serve:
- After steaming, carefully remove the steamer from the pot and let the rice cakes cool for a few minutes. Once they've slightly cooled, sprinkle dried osmanthus flowers on top for a touch of fragrance and elegance.
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