Sichun sticky rice cake is very easy dessert for sweet teeth-sticky rice cake. Each cake is individually wrapped with a piece of leave to prevent sticking and to add extra aroma.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Ingredients of Sichun Sticky Rice Cake
For filling
- 1 tbsp cooking oil
- 200 g minced pork
- 1 tsp minced ginger
- 3 tbsp Ya Cai (preserved mustard greens)
- ½ tsp rice wine
- ½ tsp light soya sauce
- ½ tsp dark soya sauce
- 1 pinch sugar
- ½ tsp ground pepper
- 1 stalk scallions, finely chopped
For the sweet filling
- 120 g walnuts, toasted & crushed
- 3 tbsp sesame seeds
- 4 tbsp sugar
- 3 tbsp butter
For the dough
- 200 g glutinous rice flour
- 50 g rice flour
- 2 tbsp cooking oil
- 210 ml water
- 3 tsp matcha powder
- Bamboo leaves
How to Make Sichun Sticky Rice Cake
-
Put oil into a kadhai. Add pork and ginger. Fry.
-
Stir in Ya Cai, add Shaoxing rice wine, light & dark soy sauce, sugar & ground Sichuan pepper. Cook them.
-
Toast raw walnuts in a frying pan. When lightly browned, cool them.
-
Then put into a plastic bag. Use a rolling pin to crush into small pieces.
-
Follow the same instruction to toast and crush raw sesame seeds.
-
Mix them with sugar and butter.
-
Store in the fridge.
-
Add all the ingredients for the dough into a bowl.
-
Knead by hand into a soft dough.
-
Flatten a piece of dough and Place a spoonful of the sweet filling in the middle.
-
Seal completely. Then gently roll it into a cylinder.
-
Place the assembled cakes into steamer.
-
Bring water to a full boil in pot.
-
Steam over medium heat for 10 mins.
-
Serve warm.
