Sticky Rice Cake with Black Sesame Filling Recipe

Sticky Rice Cake with Black Sesame Filling is the sort of dessert that instantly transports you to the heart of an East Asian kitchen, where sweet, nutty aromas float through the air. These chewy rice cakes hide a delightfully rich black sesame core that oozes with every bite, combining old-world comfort with a touch of modern indulgence. If you’re seeking a dessert that’s not only gorgeous to serve but deeply satisfying to eat, this recipe will have your friends and family eagerly awaiting seconds.

Ingredients You’ll Need

It’s amazing how just a handful of straightforward ingredients come together to create the unforgettable flavor and texture of Sticky Rice Cake with Black Sesame Filling. Each component plays a key role in shaping its chewy exterior, aromatic filling, and golden finish.

• Glutinous Rice (300g): This is what gives each rice cake its signature sticky, chewy bite—do not substitute with regular rice!
• Roasted Black Sesame (50g): The soul of the filling: intensely aromatic and slightly bitter, it offers depth and striking visual contrast.
• White Sugar (20g): Just enough sweetness to balance the robust flavor of sesame, without overpowering it.
• Melted Lard (15g): Traditional and ultra-flavorful, but any neutral vegetable oil will work for a vegan option and softer taste.
• Cooking Oil (for frying): Helps achieve an irresistibly crispy, golden crust on each rice cake.

How to Make Sticky Rice Cake with Black Sesame Filling

Step 1: Soak and Steam the Glutinous Rice

Begin by thoroughly rinsing the glutinous rice until the water runs clear, which removes excess starch and helps with the rice’s final texture. Place the rice in a bowl and cover with cold water to soak for at least 8 hours or overnight. This crucial step ensures the grains absorb enough water to become tender and chewy after steaming. The next morning, drain the rice and layer it evenly in your steamer. Use chopsticks to poke holes all the way through the rice to allow steam to circulate. Steam over boiling water for 30 to 40 minutes until the grains are sticky, tender, and pleasantly aromatic—perfect for the base of your sticky rice cake with black sesame filling.

Step 2: Prepare the Black Sesame Filling

While the rice steams, make the show-stopping filling. Add roasted black sesame seeds and sugar to a blender or food processor and blitz until you get a fine, sandy powder. Scoop the mixture into a bowl and gently fold in the melted lard (or vegetable oil, if preferred). Stir until fully combined, creating a glossy, nutty-scented paste that’s as addictive as it is aromatic. This secret center is what sets sticky rice cake with black sesame filling apart from all other treats.

Step 3: Make the Glutinous Rice Dough

Once your rice is fully steamed, transfer it onto a clean kneading mat or smooth surface. Fluff the grains while still warm to cool them down, then start kneading when it’s safe to touch. If the rice feels sticky, lightly oil your hands or mat to keep things manageable. Knead until the rice transforms into a glossy, unified, and bouncy dough—this usually takes around seven minutes. Divide the dough into equal pieces, about 30 to 40 grams each, so every sticky rice cake with black sesame filling will be just the right size.

Step 4: Wrap the Filling and Shape Your Rice Cakes

Take each portion of dough and flatten it into a small round in the palm of your hand, gently shaping it into a shallow bowl. Spoon a small mound (10-15g) of your luscious black sesame paste into the center. Carefully fold and pinch the edges of the dough over the filling and roll into a smooth ball, making sure no filling escapes. Finally, gently press each ball into a flat disc, ready for frying. This classic shape makes every bite an irresistible balance of chewy rice and rich, sweet sesame.

Step 5: Pan-Fry Until Golden and Crispy

Heat a thin layer of oil over medium-low heat in a non-stick skillet. Place your prepared rice cakes in batches, ensuring they don’t touch. Let them fry for 2-3 minutes per side, until each is gloriously golden-brown and slightly crisp. Flip and fry the other side with the same patience—don’t rush this step! You want that perfect contrast between the caramelized crust and soft, chewy middle, all concealing the treasure of sweet black sesame filling inside your sticky rice cake with black sesame filling.

How to Serve Sticky Rice Cake with Black Sesame Filling

Garnishes

A light dusting of powdered sugar, a sprinkle of toasted black sesame seeds, or even a few edible flower petals add lovely color and flair. The garnishes don’t just look pretty—they add texture and a hint of extra sweetness that enhances every bite of sticky rice cake with black sesame filling.

Side Dishes

These delightful cakes pair perfectly with light, refreshing sides. Try serving fresh fruit like orange segments, sliced kiwi, or ripe berries. A hot cup of green tea or jasmine tea alongside is an absolute must, as the earthy sharpness of tea beautifully balances the nutty sweetness of these sticky rice cake with black sesame filling treats.

Creative Ways to Present

If you want to make an impression, serve the rice cakes stacked on a chic platter with a drizzle of honey or coconut cream, or arrange them in mini cupcake liners for a fun, poppable presentation. For a modern twist, top each sticky rice cake with black sesame filling with a dollop of sweetened red bean paste or a quenelle of vanilla ice cream!

Make Ahead and Storage

Storing Leftovers

Leftover sticky rice cake with black sesame filling will keep well in an airtight container at room temperature for up to one day. For anything longer, pop them into the fridge, where they’ll stay fresh and delicious for 3 to 4 days. Just make sure they’re cooled completely before storing to prevent condensation and sogginess.

Freezing

If you’d like to make a batch ahead of time, simply shape and fill the rice cakes, then freeze them uncooked on a tray until solid. Transfer them to a freezer bag, separating layers with parchment paper. They’ll keep for up to two months. When you’re ready, thaw in the fridge overnight before pan-frying as usual for that fresh, crisp texture.

Reheating

To restore their delightful chew and crisp edges, reheat leftover sticky rice cake with black sesame filling in a lightly oiled skillet over medium heat for a minute or two on each side. You can also steam them briefly to soften, but they’ll lose that signature crispness from frying.

FAQs

Can I use white sesame seeds for the filling instead of black?

Absolutely! While black sesame offers a more intense, toasty aroma and deeper color, white sesame will work in a pinch and give a slightly milder, sweeter flavor. Try toasting white sesame first to boost the flavor.

What can I use instead of lard to make the filling vegetarian or vegan?

For a plant-based version, simply substitute the lard with melted coconut oil or any neutral-flavored vegetable oil. Coconut oil will add a subtle tropical note that actually complements the sticky rice cake with black sesame filling beautifully.

How do I prevent the rice dough from being too sticky to handle?

The trick is to knead the rice dough while it’s still warm, but not hot. If it sticks, lightly oil your hands or work mat, and knead longer to achieve an elastic, non-sticky texture. Overkneading isn’t a worry here, so don’t be afraid to keep going until it feels just right.

Can I steam the rice cakes instead of pan-frying them?

You sure can! Steaming will give you a soft, chewy result without the crispy crust. Just place the shaped and filled cakes on parchment and steam for 6 to 8 minutes. They’ll be less caramelized but equally delicious.

Is there a way to make these gluten-free?

The good news is that sticky rice cake with black sesame filling is naturally gluten-free as long as you use pure glutinous rice and check that your other ingredients (like cooking oil) don’t have any additives containing gluten.

Final Thoughts

Once you try making sticky rice cake with black sesame filling, it’s bound to become a staple in your kitchen—one of those desserts you look forward to sharing again and again. The process is every bit as rewarding as the first bite, and I can’t wait for you to taste just how magical this treat can be in your own home!

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