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
- 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.