This Sticky Sesame Rice Cake recipe is an absolute favorite in my household, and I think it will quickly become one of yours too. It’s incredibly satisfying to bite into, with the chewy glutinous rice providing the perfect backdrop for the aromatic black sesame filling.
Why You‘ll Love This Recipe
Ever since someone told me that black sesame seeds are good for maintaining healthy black hair, I’ve found myself completely enamored with black sesame-based delicacies.
From desserts to savory treats, black sesame has become a staple in my kitchen.
Its nutty aroma and rich flavor have inspired me to explore a variety of recipes, each showcasing the versatility of this humble ingredient.
Some of my favorite creations include:
- Black Sesame Pudding
- Black Sesame Balls
- Black Sesame Soup
- Black Sesame Mantou Rolls
- Black Sesame Tang Yuan
- Homemade Black Sesame Buns
This time, I decided to try something a little different: Sticky Sesame Rice Cakes. Unlike the Black Sesame Rice Cakes with Sweet Red Dates I made previously, which used glutinous rice flour, this recipe calls for whole glutinous rice grains.
This means the rice needs to be soaked in advance to achieve the perfect texture. Soaking the rice overnight allows it to absorb enough water, making it softer and stickier when steamed.
For those who love a soft and gooey texture, I recommend making the dough portions slightly larger and thicker. This will enhance the chewiness and give the cakes a more indulgent mouthfeel.
In my case, I made mine a bit thinner, which resulted in a crispier exterior—still delicious, but with a different texture profile!
About the Fillings
The filling I used for these sticky rice cakes is simple yet flavorful, made with just three ingredients: black sesame seeds, granulated sugar, and lard.
Lard is a common ingredient in Chinese cooking, often used in both savory and sweet dishes.
It adds a rich, melt-in-your-mouth quality to pastries like Chaozhou Crystal Dumplings and Fried Red Bean Buns, and it’s also frequently used in stir-fries.
I always keep a stash of homemade lard in my kitchen. If you’re interested in making your own, you can follow my guide on How to Make Lard.
For those who prefer not to use lard, other vegetable oils can be used as a substitute.
If you’re looking to elevate your black sesame filling, I highly recommend trying my Black Sesame Paste recipe. It’s a more refined version of the filling, with a smoother texture and deeper flavor, perfect for taking your desserts to the next level.
Ingredients
- 300g glutinous rice
- 50g roasted black sesame
- 20g white sugar
- 15g lard (melted, can substitute with other vegetable oils)
- Cooking oil for frying (as needed)
Instructions
(1) Preliminary Preparation
- Rinse 300g glutinous rice thoroughly and place it in a large bowl. Add enough water to cover the rice and soak it for 8 to 12 hours (overnight is best). This will allow the rice to absorb water and become softer, making it easier to cook and giving it a chewy texture.
- After soaking, drain the rice and place it in a steamer. Use chopsticks to make evenly spaced holes in the glutinous rice layer, ensuring they go all the way through to the bottom. Add water to the steamer, cover, and bring to a boil over high heat. Once the water is boiling, reduce the heat to medium and steam for 30 to 40 minutes, or until the rice is fully cooked and tender. The rice should be separate, and when pressed with a finger, it should easily break apart.
(2) Preparing the Filling
- Place 50g roasted black sesame and 20g white sugar into a blender and grind into a powder.
- Transfer the powder into a bowl, then add 15g melted lard. Mix everything thoroughly using a spoon or chopsticks until the sugar and lard are fully incorporated into the sesame seeds. The result should be a smooth and aromatic sesame paste. Set this filling aside.
(3) Making the Dough
- Once the glutinous rice is cooked, remove it from the steamer and transfer it to a clean kneading mat. Use chopsticks or a spatula to break up the rice, helping it cool down faster.
- When the rice cools to a manageable temperature (around 40-50°C), begin kneading it. If the dough becomes sticky, lightly oil your hands or the kneading mat and continue kneading until the dough becomes smooth and elastic. This should take about 6-7 minutes. Divide the glutinous rice dough into portions of about 30-40g each.
(4) Wrap the Filling and Shape
- Take a small portion of the dough. Flatten it into a bowl shape in the palm of your hand.
- Scoop 10-15g of the prepared sesame filling and place it into the center of the dough.
- Gently fold the dough around the filling and seal it to form a ball, ensuring the filling is completely enclosed inside. Repeat this process until all the dough and filling are used up, creating round rice cakes. Flatten the dough into small discs.
(5) Pan-Frying the Rice Cakes
- Heat a small amount of cooking oil in a frying pan over medium-low heat.
- Carefully place the glutinous rice cakeinto the pan, frying them in batches. Allow one side to cook for about 2-3 minutes or until golden brown and crispy.
- Flip the rice cakes and cook the other side until it’s golden and crispy as well. The entire frying process should take 5-7 minutes. Be mindful of the heat to prevent the outside from burning while ensuring the inside is thoroughly cooked.
Frequently Asked Questions
Can I use vegetable oil instead of lard?
Yes, you can substitute the lard with other vegetable oils, though using lard does give it a unique richness and flavor that’s hard to replicate.
Can I make the dough in advance?
The dough is best used fresh, but you can prepare the filling ahead of time and store it in an airtight container. Just make sure to knead the rice dough when you’re ready to shape the cakes.
Sticky Rice Cake with Black Sesame Filling
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) Preliminary Preparation
- Rinse 300g glutinous rice thoroughly and place it in a large bowl. Add enough water to cover the rice and soak it for 8 to 12 hours (overnight is best). This will allow the rice to absorb water and become softer, making it easier to cook and giving it a chewy texture.
- After soaking, drain the rice and place it in a steamer. Use chopsticks to make evenly spaced holes in the glutinous rice layer, ensuring they go all the way through to the bottom. Add water to the steamer, cover, and bring to a boil over high heat. Once the water is boiling, reduce the heat to medium and steam for 30 to 40 minutes, or until the rice is fully cooked and tender. The rice should be separate, and when pressed with a finger, it should easily break apart.
(2) Preparing the Filling
- Place 50g roasted black sesame and 20g white sugar into a blender and grind into a powder. Transfer the powder into a bowl, then add 15g melted lard.
- Mix everything thoroughly using a spoon or chopsticks until the sugar and lard are fully incorporated into the sesame seeds. The result should be a smooth and aromatic sesame paste. Set this filling aside.
(3) Making the Dough
- Once the glutinous rice is cooked, remove it from the steamer and transfer it to a clean kneading mat. Use chopsticks or a spatula to break up the rice, helping it cool down faster.
- When the rice cools to a manageable temperature (around 40-50°C), begin kneading it. If the dough becomes sticky, lightly oil your hands or the kneading mat and continue kneading until the dough becomes smooth and elastic. This should take about 6-7 minutes. Divide the glutinous rice dough into portions of about 30-40g each.
(4) Wrap the Filling and Shape
- Take a small portion of the dough. Flatten it into a bowl shape in the palm of your hand.
- Scoop 10-15g of the prepared sesame filling and place it into the center of the dough.
- Gently fold the dough around the filling and seal it to form a ball, ensuring the filling is completely enclosed inside. Repeat this process until all the dough and filling are used up, creating round rice cakes. Flatten the dough into small discs.
(5) Pan-Frying the Rice Cakes
- Heat a small amount of cooking oil in a frying pan over medium-low heat.
- Carefully place the glutinous rice cakeinto the pan, frying them in batches. Allow one side to cook for about 2-3 minutes or until golden brown and crispy.
- Flip the rice cakes and cook the other side until it's golden and crispy as well. The entire frying process should take 5-7 minutes. Be mindful of the heat to prevent the outside from burning while ensuring the inside is thoroughly cooked.
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