Ingredients:

  • 2 cups (250g) glutinous rice flour
  • 3/4 cup (180ml) warm water
  • 1 cup (250g) sweet red bean paste
  • 1/2 cup (70g) white sesame seeds
  • 3 tbsp (45ml) neutral oil

Instructions:

  1. Combine the glutinous rice flour in a mixing bowl.
  2. Gradually pour in the warm water, stirring with a spatula.
  3. Knead by hand for 3–5 minutes until the dough is smooth, pliable, and no longer sticking to your hands.
  4. Divide the dough into 12 equal portions (approx. 28g each).
  5. Flatten a dough ball into a disk. Place 1 tsp (approx. 20g) of red bean paste in the center.
  6. Pinch the edges together to seal the paste completely, then roll it back into a smooth ball.
  7. Gently flatten the ball into a disk about 1/2 inch (1.3cm) thick.
  8. Press one side of the disk firmly into a plate of sesame seeds until heavily coated.
  9. Heat the neutral oil in a non-stick skillet over medium heat until it shimmers.
  10. Place the cakes sesame-side down and fry for 2–3 minutes until the seeds are golden brown and fragrant.
  11. Flip the cakes and fry for another 2–3 minutes on the other side until they reach a mahogany-colored, crispy finish.