Comments on: Sticky Rice Cake with Black Sesame Filling https://www.chinasichuanfood.com/sticky-rice-cake-with-black-sesame-filling/ Chinese Recipes and Eating Culture Thu, 13 Apr 2023 05:29:55 +0000 hourly 1 https://wordpress.org/?v=6.2.5 By: Doris https://www.chinasichuanfood.com/sticky-rice-cake-with-black-sesame-filling/comment-page-1/#comment-1329117 Tue, 01 Feb 2022 22:28:44 +0000 https://www.chinasichuanfood.com/?p=13388#comment-1329117 Hi, thank you for your recipe. How do I store them and for how long ? Can they be freezed?
Thanks!

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By: Jessie Lan https://www.chinasichuanfood.com/sticky-rice-cake-with-black-sesame-filling/comment-page-1/#comment-1125658 Wed, 01 Jul 2020 23:18:39 +0000 https://www.chinasichuanfood.com/?p=13388#comment-1125658 4 stars
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!

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By: Elaine https://www.chinasichuanfood.com/sticky-rice-cake-with-black-sesame-filling/comment-page-1/#comment-1112081 Sat, 09 May 2020 00:56:35 +0000 https://www.chinasichuanfood.com/?p=13388#comment-1112081 In reply to Alex.

Yes, Mochi flour should work fine for this too.

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By: Alex https://www.chinasichuanfood.com/sticky-rice-cake-with-black-sesame-filling/comment-page-1/#comment-1112053 Fri, 08 May 2020 23:08:15 +0000 https://www.chinasichuanfood.com/?p=13388#comment-1112053 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 !

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By: Elaine https://www.chinasichuanfood.com/sticky-rice-cake-with-black-sesame-filling/comment-page-1/#comment-1111385 Wed, 06 May 2020 13:40:04 +0000 https://www.chinasichuanfood.com/?p=13388#comment-1111385 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.

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By: Michelle https://www.chinasichuanfood.com/sticky-rice-cake-with-black-sesame-filling/comment-page-1/#comment-1111253 Wed, 06 May 2020 02:30:51 +0000 https://www.chinasichuanfood.com/?p=13388#comment-1111253 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.

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By: Elaine https://www.chinasichuanfood.com/sticky-rice-cake-with-black-sesame-filling/comment-page-1/#comment-1102900 Sat, 04 Apr 2020 10:44:47 +0000 https://www.chinasichuanfood.com/?p=13388#comment-1102900 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.

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By: Sue Kang https://www.chinasichuanfood.com/sticky-rice-cake-with-black-sesame-filling/comment-page-1/#comment-1102799 Fri, 03 Apr 2020 23:28:51 +0000 https://www.chinasichuanfood.com/?p=13388#comment-1102799 I had this with custard filling at my local dim sum place, and they are so yummy! Do you have custard filling for this?

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By: Elaine https://www.chinasichuanfood.com/sticky-rice-cake-with-black-sesame-filling/comment-page-1/#comment-1096676 Wed, 04 Mar 2020 01:20:20 +0000 https://www.chinasichuanfood.com/?p=13388#comment-1096676 In reply to Anita.

Yes, freeze and pan-fried directly.

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