Black sesame sticky rice and almond flour cake

Combination of sticky rice and almond flour makes the cake more fragrant, less chewy and less heavy to digest. The steam then sear method (like cooking Wortip dumpling) gives a slightly crispy outside surface and more presentable look.

 

  Black sesame sticky rice and almond flour cake

  Black sesame sticky rice and almond flour cake

100gm sticky rice flour

50gm almond flour

80gm water

10gm coconut oil 

1. Black sesame filling (finely grounded roasted sesame, honey and coconut oil)

2. Mix the dough, divide into 5 portions, fill with black sesame paste to round balls then flatten gently.

3. In a pan, add 1 tbsp coconut oil and 3 tbsp water, when boiling, add cakes, cover with lid.

4. Steam the cake for 2 minutes until dough cooked, remove lid and let remaining water evaporate, sear both sides lightly golden.