- Prep & Cook Time: 2 hours
- Yield: 30 filled cakes
Nutrition Info per serving
- Calories 259
- Fat 3.2 g
- Carbohydrates 52.3 g
- Sodium 1 mg
Ingredients
- 2 pounds frozen rice flour, divided (optional)
- Water
FOR FILLING:
- ½ cup sesame seeds
- 2 tbsp sugar
- 1 tbsp honey
Preparation
- Most cooks will color their dough with natural dyes that also add a touch of flavor, such as blueberry juice, raspberry juice, or green tea powder. This can also be achieved with a few drops of food coloring, or it can be skipped altogether.
- To make the dough, mix 2 cups rice flour with 4 tbsp liquid (water or juice), adding more liquid to form a shapeable dough. If making various colors, you should have enough to make 3 different colors in addition to plain. Let dough rest for 30 minutes.
- Meanwhile, make filling: toast sesame seeds in a pan for roughly 5 minutes, taking care not to burn. Grind seeds finely, either in spice/coffee grinder or with mortar &pestle. Mix with sugar and honey.
- Pinch off enough dough to make a 1-inch ball, make a well in the center, then add ½ tsp of filling, then shape dough around filling to make a half moon shape. Repeat with remaining dough and filling.
- Line steamer basket with cheesecloth and steam filled cakes for 20 minutes. Don’t allow cakes to touch each other; steam in batches if necessary.
