How to Make Delicious and Easy Green Tea Sticky Rice Cakes with Black Sesame Filling

How to make Green tea sticky rice cakes with black sesame filling

• 1

  Mix the cake dough

  Add 2 tablespoons of green tea and 1 teaspoon of salt to 250 ml of warm water, stir well to dissolve the green tea powder.

  Next, pour the green tea water into the glutinous rice flour and mix well.

  Use your hands to knead the dough until it forms a smooth dough, then let it rest for about 30 minutes.

  Note:

  • The amount of water can vary depending on the moisture absorption of the flour. The dough should not be too dry (when held and broken, it should crumble easily) or too wet (the dough feels runny).
  • If the dough is too dry or wet, you can fix it by adding dry flour or gradually adding water to adjust.

  

  
• 2

  Blend the black sesame filling

  Add 75 grams of black sesame into a blender, add 1 tablespoon of grated coconut, 5 tablespoons of coconut milk, and 2.5 tablespoons of sugar, then blend until smooth.

  

  
• 3

  Forming the filling

  You divide the sesame filling into several small portions. Use both hands to shape the black sesame filling into round balls with a diameter of about 1.5 cm.

  You divide the dough to match the number of fillings, using both hands to shape the dough into round balls with a diameter of about 3.5 cm.

  Tip: You can adjust the size of the cake to suit your taste; however, make sure the cakes are not too large, as they can become quickly overwhelming to eat.

  

  
• 4

  Wrapping the filling

  Then you flatten the dough wrapper, place the black sesame filling in the center, and gently pinch the edges to ensure the green tea dough evenly surrounds the filling. Continue to use both hands to roll gently until the floating cake is perfectly round.

  Small tip: You need to seal the dough tightly so that air does not get trapped inside the cake; otherwise, it may crack or break while boiling.

  

  
• 5

  Boiling the cake

  You put a pot of water on the stove over medium heat. When the water boils, you add the cake balls in, stirring gently so they don’t stick to the bottom of the pot, and boil until the cakes float.

  When the cakes float on the surface of the water, you take them out and immediately drop them into a bowl of cold water.

  

  
• 6

  Cooking the rock sugar syrup

  Peel the ginger and slice it thinly. Place a pot on the stove over medium heat, add 1 liter of water, and drop in the rock sugar and ginger. When the water boils, reduce the heat. Once the sugar has completely dissolved, keep it on low heat for about 10 minutes before turning off the stove.

  

  
• 7

  Final product

  When serving, scoop the cake balls into a bowl and pour the syrup over them, covering 2/3 of the cake balls. Sprinkle some grated coconut and a little green tea powder on top for decoration.

  The green tea cake with black sesame filling has an eye-catching green exterior, a delicious flavor, and a rich, creamy texture from the black sesame filling, complemented by the light sweetness of the syrup. The chewy skin makes it very tasty—invite your family to enjoy!