Sticky Rice Cakes

Taste: Sweet; Cooking Method: Steaming; Time: 45 minutes; Difficulty: Moderate.

Detailed Steps for Making Sticky Rice Cakes

There are many methods online, most involve steaming before filling, but with this method, the sticky rice balls are very sticky, making it more troublesome to fill. Now, starting with the easier steps first will prevent stickiness. First, prepare the ingredients. I made two types: matcha-flavored dough with red bean filling and chocolate filling with sticky rice.

Using a kitchen scale is essential. The precise ratio of flour, sugar, and water is crucial for the right consistency; it’s difficult to wrap the filling if the dough is too dry or too wet.

After mixing according to the ratio, start kneading the dough. Since the quantity is small, it’s easy to knead into a small dough ball. Knead the dough on a surface until it turns translucent; it took me about 5-6 minutes per dough ball.

After mixing according to the ratio, start kneading the dough. Since the quantity is small, it’s easy to knead into a small dough ball. Knead the dough on a surface until it turns translucent; it took me about 5-6 minutes per dough ball.

After mixing according to the ratio, start kneading the dough. Since the quantity is small, it’s easy to knead into a small dough ball. Knead the dough on a surface until it turns translucent; it took me about 5-6 minutes per dough ball.

Next, make the matcha dough. As you can see, the bowl for the dough is relatively clean, with minimal sticking. By not steaming the dough first, the sticky rice is less sticky and easier to shape.

Now, prepare the fillings. I used store-bought red bean paste and chocolate, but you can use whatever you like, such as purple sweet potato, mango, strawberry, or peanut butter, shaped into small balls or pieces for later use.

Fill the dough with the fillings, adjust the dough carefully, sprinkle a layer of cornstarch in a plate. Using cornstarch is better than parchment paper because when steaming, the dough will expand and stick more. With cornstarch, the dough is easier to remove, and the plate is easier to clean.

With 100g of sticky rice flour, you can make six cakes. Steam over high heat for 15 minutes, and they are ready to serve. The dough has expanded significantly.

With 100g of sticky rice flour, you can make six cakes. Steam over high heat for 15 minutes, and they are ready to serve. The dough has expanded significantly.

Now, beautify the sticky rice cakes. Let the dough sit for a while, then carefully remove them and place them on a surface. Brush each cake lightly with vegetable oil using a small brush. This prevents sticking and ensures even coating with desiccated coconut later.

Delicious sticky rice cakes are now ready. The whole process takes about 40 minutes. Since the filling is wrapped before steaming, adjustments after cooking are straightforward. The entire process is not very sticky, making it enjoyable to make this sweet treat more often!