Comments on: Sticky Rice Cake with Black Sesame Filling

By: Doris

Doris — Tue, 01 Feb 2022 22:28:44 +0000

Hi, thank you for your recipe. How do I store them and for how long ? Can they be freezed?
Thanks!

By: Jessie Lan

Jessie Lan — Wed, 01 Jul 2020 23:18:39 +0000

The recipe in the top description part says 150 ml fir butter or lard!!! I folllowed that and it was much too much, but the recipe later says 80ml which I should have followed. That is an important distinction if anyone is reading thsi comment!

By: Elaine

Elaine — Sat, 09 May 2020 00:56:35 +0000

In reply to Alex. Yes, Mochi flour should work fine for this too.

By: Alex

Alex — Fri, 08 May 2020 23:08:15 +0000

Hello!
Your recipe looks really tasty and easy to make
Is it possible to use Mochi rice instead of sticky rice flour ? if so could you tell me how the recipe would go with Mochi rice ?

Thank you very much !

By: Elaine

Elaine — Wed, 06 May 2020 13:40:04 +0000

In reply to Michelle. No. No need to cook they previously. Sticky rice can be cooked with pan-frying directly. This will be amazing. Try it.

By: Michelle

Michelle — Wed, 06 May 2020 02:30:51 +0000

would you need to stream/cook the TangYuan first before pan-frying? Or does the flour “cook” during the pan fried process? Or should I microwave the dough to “cook” first?

This sounds like an interesting idea. I would love to try. I love the traditional tangyuan in the ginger soup. 🙂 This sounds like an easy alternative as a snack without also having to make the soup to go with it.

By: Elaine

Elaine — Sat, 04 Apr 2020 10:44:47 +0000

In reply to Sue Kang. Thanks for the suggestion. I will plan a custard filling. By far, you can refer to the custard filling snow skin mooncake recipe.

By: Sue Kang

Sue Kang — Fri, 03 Apr 2020 23:28:51 +0000

I had this with custard filling at my local dim sum place, and they are so yummy! Do you have custard filling for this?

By: Elaine

Elaine — Wed, 04 Mar 2020 01:20:20 +0000

In reply to Anita. Yes, freeze and pan-fried directly.