【Black Sesame Sticky Rice Cake】

Merry Christmas~~

Microwave-【Black Sesame Sticky Rice Cake】

by MaomaoMom

Sweet and sticky rice cake is one of Chinese traditional food in celebration of Chinese New Year.

 【Black Sesame Sticky Rice Cake】
Prepare time: 30 minutes
Cook time: 15 minutes
Stand time: 2-4 hours
Level: Medium
Serves: 12 servings

Ingredients:

1) 1.25 cup glutinous rice flour (160g), 3/4 cup rice flour (96g), 1/2-2/3 cup sugar (105-140g);
2) 1 cup water (235g), 1.5 tbsp corn oil (20g);
3) ¼ cup (30g) roasted black sesame seeds.

Directions:

1: Put roasted sesame seeds in a Ziploc bag and roll with a rolling pin until curshed (Picture 1). Place all ingredients of Ingredients 1) and the crushed sesame seeds in a medium sized microwave safe bowl (Picture 2). Stir with a spoon until well mixed. Add water and corn oil (Picture 3), and stir until smooth (Picture 4).
2: Microwave on high for 2 minutes, take out and stir (Picture 5). Microwave again for a minute and stir. Repeat until the dough turns transparent and fully cooked (Picture 6).

黑芝麻年糕1 【Black Sesame Sticky Rice Cake】

3: Cover the bowl with plastic wrap and set aside for 15 minutes (Picture 7). On a clean surface, place a large piece of plastic wrap and transfer cooked dough on one end. Lift the other half of wrap to cover the dough and knead it (Picture 8). Open the wrap, fold the dough, then cover with the wrap and knead again. Repeat a few more times until the dough is smooth and well mixed.
4: Divide the dough in half. Cover each piece with plastic wrap and shape into a 3-cm diameter log. Rewrap the logs (Picture 9) and place in the fridge for 2-4 hours. Remove the plastic wrap and cut into 1-cm thick slices (Picture 10) before serving.

 【Black Sesame Sticky Rice Cake】

pf button big 【Black Sesame Sticky Rice Cake】

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50 Responses to 【Black Sesame Sticky Rice Cake】

  1. 小婕 says:

    祝毛毛妈和一家节日快乐!^_^

  2. 开心 says:

    毛毛妈节日快乐!!!!!!

  3. Sylvanas says:

    毛毛妈圣诞节快乐!
    最喜欢吃芝麻了,有时间做一个尝尝。

  4. Daisy says:

    昨晚我按着你所写的方法做成了“黑芝麻年糕”,非常的好吃,谢谢。

  5. Daisy says:

    昨晚按你写的步骤做法,做成了“黑芝麻年糕”,太赞了,谢谢。

  6. Daisy says:

    向你学做的黑芝麻年糕成功之后,在上周末我用同样的方法做了红豆年糕和绿豆年糕,效果是出奇的好,毛毛妈提供的好方法,使我少走好多的摸索之路。

    我把红豆和绿豆分别先浸泡5小时左右,然后用蒸的方法来蒸熟的(快熟时放糖拌一下有点甜味)。用了3/4Cup的蒸熟的红豆(绿豆),其他配方跟你提供的一样。本来是考虑到红豆是有点湿度的,就改放3/4Cup的水, 结果还是太干所以就加了1/4Cup水(总共=1Cup的水)。本来还考虑到红豆已是有甜味的,就改放了1/3Cup的糖,结果也是甜度不到位,最后加放糖(总共=1/2Cup的糖)。

    毛毛妈你给的配方真是好,做出的年糕不但粘糯度正好而且甜度也正好,太厉害了,在此再次谢谢你。

  7. joann says:

    请问毛毛妈,熟芝麻怎么做?

  8. Lucy says:

    你好,毛毛妈,请问白粘米粉是什么,在哪里能买到?

  9. joann says:

    今天做了这个年糕,很好吃。
    但切开以后,年糕片又很快粘在一起了,这是什么问题?

  10. hannazhou says:

    毛毛妈, 年糕太漂亮了,看着就想咬一口.这个我一定要做做看, 我是最喜欢吃糯米食品的了,做完了向你汇报成果.

  11. hannazhou says:

    前天晚上做了,很成功, 特别简单好做, 不用烤箱还省电了. 我用的是二分之一杯糖, 甜度正好. 女儿也喜欢吃,上次做的红豆年糕, 她们不大爱吃,但我是都喜欢吃的. 后天准备再做一次送到朋友家去过元宵, 让他们也一起分享我的成果. 毛毛妈, 对你的感激之心真是难于用言表达, 祝全家元宵节快乐!

  12. jeanjean says:

    毛毛妈你好!我很喜欢你的这个网页,跟你学做了其中的柠檬酥,红豆年糕,基本都很成功,今天刚试了这款芝麻年糕,现在还在冰箱里冷藏呢,一会儿去尝尝看味道如何。
    另外想问一直如果面糊用来蒸的话,大约要蒸多长时间啊?中间是否也要取出几次搅拌一下呢?

  13. says:

    我们这个村死活买不到桂花,都没想到可以用黑芝麻,其实我更喜欢黑芝麻多一点!明天就去买黑芝麻!!

  14. clytize says:

    亲爱的毛毛妈,太感谢你啦!今天做的这个黑芝麻年糕,也还算成功,很好吃呀!因为以前没弄过,也不太知道熟了什么样子,可能热的时间有点长了,面团有点硬硬的,不过一点不影响口味呀!今天家里有客人来,大家都很喜欢吃呀!

  15. qiong may says:

    毛毛妈;你好,朋友介绍看了你的网站很长时间了,学会了一些简单的花卷做法,不太成功,但家人还是非常高兴,主要是蒸好是不错,但一会儿就瘪了,麻烦请教。今天又想学做糯米糍,看到这个用微波炉的黑芝麻年糕真的很好,马上准备。熟芝麻在哪买到?谢谢!

  16. Fironica says:

    if I dont have rice flour on hand, is there another flour I can use to replace? thanks!

  17. Fironica says:

    I made it last night and unfortunately mine was not cooked even after microwaving it for extra 1 minutes for 3 times. My microwave is probably really weak :(

    I am wondering can I still microwave it to cook it after I put it in the fridge for 4 hours? If I can, do I microwave it for 2minutes first then 1 min and repeat until cooked? Thank you!! It looks so gummy

  18. Annie says:

    毛毛妈妈,请问如果没有白粘米粉的话,可以只用糯米粉或者用别的什么代替吗?非常感谢:)

  19. 黄兔兔 says:

    毛毛妈 今天做了一下 有一些问题 我们用微波炉2分钟后 变的很硬 搅一搅 比较想图六的样子 没什么水分 然后就加热了一分钟。 因为面团比较硬,没有反复操作就放进冰箱了。 做出来的年糕有一点粉粉的感觉,而且吃起来也有点硬。 你觉得是微波炉的温度太高了吗?加热的时间是不是也不太够呀?

  20. Holmesuo says:

    毛妈,我今天同时做了桂花年糕和黑芝麻年糕,味道都很不错,真要比的话就像你说的,黑芝麻年糕更美味。今天来了客人,很喜欢这个甜点。谢谢你:)

  21. Alex says:

    how can i make this without microwave? Do you have recipe for a traditional pastry called La Ming?

    Soft in texture covered with lots of white sesame seed.

  22. Alice says:

    Can I use the steaming method or baking method instead of the microwave?

  23. Dee Jin says:

    I really like your 年糕receipt with try and see method.

    For a Chinese NY tea party to 60 Am. ladies in Houston, Tx., I will introduce to them 年糕 (60片) along other Chinese snacks, therefore, I have to prepare it one or two days ahead, so “年糕放冰箱储存时间长了会变硬”.

    I have to get all of my food ready to serve, at least 4 hours before guests come.

    I. About the temperature:
    Should 年糕”片” be served cold, room temperature or warm?

    II. About the texture:
    How to keep 年糕”片” 软硬适中RIGHT before the party?

    A.不用白粘米粉 (年糕会太软) ,讓年糕放冰箱储存2 days会变硬 => 软硬适中?

    B. 用白粘米粉,年糕放冰箱储存时间长了会变硬,

    不用微波炉加热:
    How about 4 hours before the party, I切开 硬 年糕,一片片放到铺了保鲜膜的盘子上, leave it in the room temperature for 4 hours?

    用微波炉加热:

    1. When to microwave it AGAIN? 保鲜膜包裹长条 or 年糕切开一片片放到铺了保鲜膜的盘子上?
    2. For how long?

    C. Once软硬适中的年糕一片片放到铺了保鲜膜的盘子上, how to keep it still 软硬适中 till the party?

    1. Should I put the whole plat back to 冰箱 for the last 2 hours or 4hours & reheat?
    2. Or leave it at room temperature for another 2 hours / chill for the last 2 hours?

    Please give me a good suggestion, thanks.

    III. About 桂花:

    I have 2桂花树,开花多. Could I use the fresh 桂花 instead 干桂花? Same amount, 1大匙 or more?

    谢谢毛毛妈.

    Happy Chinese NY.

  24. Dee Jin says:

    I need to know the number of TOTAL slices in your receipt, so that I would know how to increase your receipt for 60 persons.

    Your current receipt provides for 12 servings, how many slices are in one serving? Based on your picture, could it be 4 slices per serving?

    Thanks

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