Steamed Black Sesame Rice Cake

This black sesame rice flour steamed cake is absolutely delicious! The moment it's served, the delicate aroma of rice wafts over, blending with the rich, caramelized scent of black sesame. The osmanthus syrup drizzled on top adds a subtle, sweet floral fragrance, creating a delightfully layered flavor. The texture is truly soft and chewy, without any excessive lightness or airiness. Instead, it has a delicate, powdery texture that's satisfying yet easy to chew, with a slight resilience. The black sesame filling blends perfectly with the rice flour, the flavor is harmonious, and the sweetness is just right—not cloying at all. Only the rich aroma of black sesame and rice slowly unfolds in your mouth, leaving a lingering, natural fragrance of grains on your palate.

Ingredients

145g glutinous rice flour
65g glutinous rice flour
30 + 10 grams of granulated sugar (Grind 10g of black sesame powder with 30g of black sesame powder into a powder.)
95g water
30g black sesame powder
Osmanthus sugar sauce (as needed)
sieve (20 mesh; too fine a mesh is not good for sieving.)

Steps

If you have powdered sugar, use it directly. If not, put 10g of white sugar and 30g of black sesame seeds (or black sesame powder) into a food processor and grind them as finely as possible.
Put the rice flour and glutinous rice flour into a container, add powdered sugar (my powdered sugar was "stained black" by black sesame powder, just a slip of the hand~), then pour in 95g of water and stir well.
Crush these dough balls with your hands, the finer the better, so that they will pass through the sieve smoothly later.
Filling: Mix 1/3 of the flour mixture with black sesame sugar powder and set aside (you can also add fillings such as red bean paste or osmanthus sugar).
Line the bottom of the mold with a layer of gauze, then place the mold on top (a mousse ring or springform cake mold can be used, use whatever you have at home).
1. Sift half of the remaining powder onto the cheesecloth inside the mold. 2. Sift the mixture of black sesame powder and white powder together to form the second layer. 3. Sift the remaining half of the glutinous rice flour mixture onto the mold. Repeat this process for a total of 3 layers. Gently shake the mold after each layer to smooth the surface. Do not press down on the powder, as this will make it too firm. This process requires patience and will take about 10 minutes.
Bring water to a boil in a steamer, place the mold inside, and steam for 40 minutes. After about 20 minutes, remove the mold to allow it to set; this helps the food cook through. Drizzle with osmanthus syrup after steaming for an even more delicious flavor!
Take a bite, and the texture is truly soft and fluffy, without any superficial fluffiness. Instead, it has a delicate, powdery texture that is firm yet easy to chew. The black sesame filling in the middle blends perfectly with the rice flour. The rich aroma of black sesame and rice slowly spreads in your mouth, leaving a faint grain fragrance on your lips and teeth after you finish eating.