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.

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.

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.

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.

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.