Start by rinsing 300g of glutinous rice under cold water until the water runs clear. Soak the rinsed rice in water for 8–12 hours, allowing it to absorb moisture for the perfect chewy texture. Once soaked, drain the rice and steam it for 30–40 minutes until fully cooked.

While the rice is steaming, blend 50g of roasted black sesame seeds and 20g of white sugar in a food processor until finely powdered. Combine with 15g of melted lard in a bowl and stir until smooth and aromatic.

Once the glutinous rice is cooked, transfer it onto a kneading mat and knead it for about 6–7 minutes until smooth and elastic. Divide the dough into portions of 30–40g each.

Flatten a portion of the dough in your palm, place 10-15g of filling in the center, fold the edges over the filling, and seal well. Gently flatten again to form a disc. Repeat until all dough and filling is used.

Heat a skillet over medium-low heat, add enough cooking oil to coat the bottom, then place the rice cakes into the pan. Fry for about 5–7 minutes or until golden brown and crispy.

Remove the rice cakes from the pan, let them drain on paper towels. Serve warm for the best texture, ideally paired with tea.