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Glutinous Rice Cakes with Sweet Black Sesame Filling

Comforting glutinous rice cakes filled with a rich black sesame paste, fried until golden brown, perfect for a cozy dessert.
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Prep Time 12 minutes
Cook Time 40 minutes
Total Time 52 minutes
Servings: 8 cakes
Course: Dessert, Snack
Cuisine: Asian, Chinese
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 g glutinous rice Rinsed and soaked
  • 50 g roasted black sesame For the filling
  • 20 g white sugar For the filling
  • 15 g lard Melted; can substitute with vegetable oils
  • as needed none cooking oil For frying

Method
 

Preliminary Preparation
  1. Rinse 300g glutinous rice thoroughly and soak it in water for 8 to 12 hours.
  2. After soaking, drain and steam for 30 to 40 minutes until fully cooked.
Preparing the Filling
  1. Blend 50g roasted black sesame and 20g white sugar into a powder, then mix with 15g melted lard to create a smooth sesame paste.
  2. Taste for balance and chill slightly if it feels too soft to handle.
Making the Dough
  1. Knead the cooked glutinous rice until smooth and elastic, then divide into portions of 30-40g.
  2. Knead until the mass holds together in a silk-like sheet.
Wrap and Shape
  1. Flatten each dough portion, fill with 10-15g sesame filling, and seal to form balls or discs.
  2. Work with lightly oiled hands to prevent sticking.
Pan-Frying
  1. Heat oil in a frying pan and fry the rice cakes over medium-low heat for 2-3 minutes on each side until golden brown and crispy.

Notes

Leftovers keep best chilled and consumed within 48 hours. Store in an airtight container lined with parchment. Reheat gently in a skillet or non-steaming oven to maintain crispness.