Sticky rice and black sesame cake with rosewater syrup

Sticky rice and black sesame cake with rosewater syrup

By
From
The Real Food of China
Makes
20 pieces
Photographer
Leanne Kitchen

This is our homage to Mrs Zhou. For thirty years she has been making feng mi liang gao and selling them, cut into neat diamonds, from a mobile cart in Xi’an’s Muslim Quarter. She’s rather famous in Chinese food circles, and has been interviewed for television and other media. We’ve simplified her formula somewhat and while our sticky rice cakes are nowhere near as good as hers, they’re still good!

Ingredients

Quantity Ingredient
100g Toasted sesame seeds
450g glutinous rice, rinsed
170g caster sugar
1 1/2 tablespoons lard
275g black sesame paste

Rosewater syrup

Quantity Ingredient
230g caster sugar
3 teaspoons rosewater, or to taste

Method

  1. Lightly grease the base and sides of a 20 cm non-stick square cake tin with a removable base. Put the sesame seeds in a small food processor and process until coarsely ground. Sprinkle half evenly over the base of the tin.
  2. Combine the rice and 750 ml water in a saucepan. Cover and bring to a simmer, then reduce the heat to very low (use a simmer pad if necessary — the rice should be only just simmering) and cook for 10–15 minutes, or until the water has been absorbed. Add the sugar and another 80 ml water, stir to combine well, then cover and cook over a low heat for 5 minutes, or until the mixture is very thick. Stir in the lard, then set the rice aside to cool.
  3. When the rice is cool enough to handle, spread half of it over the base of the cake tin, working with one small handful of rice at a time and using lightly greased hands to flatten each handful as you add it to the tin, patching the rice together as you go. Smooth the surface using your hands. Add the black sesame paste and smooth it over the rice, using your hands to first flatten a small handful of the paste before patching it together over the rice. Use the remaining rice to form an even layer over the top of the sesame paste, using your hands to flatten and patch it. Smooth the surface with a lightly oiled spoon. Sprinkle the remaining ground sesame seeds over the top of the rice cake, pressing them lightly so they stick. Leave the rice cake to cool to room temperature.
  4. To make the rosewater syrup, combine the sugar with 170 ml water in a small saucepan and slowly bring to a simmer. Simmer for 7–8 minutes, or until thickened slightly, then remove the pan from the heat and cool. Stir in the rosewater. Remove the rice cake from the tin and cut into slices or diamonds. Serve with the rosewater syrup spooned over the top.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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