Banh Uoi (Black Sesame Sticky Rice Cakes), No Added Refined Sugar

Method

1. Rinse 500g glutinous rice and soak it for 6 to 8 hours or overnight to soften.
2. Grind the rice with about 300ml water into a smooth wet batter.
3. Strain the batter through a cloth bag or a fine sieve to drain off the water and leave a firm dough. It is ready when it feels dry to the touch and holds its shape.
4. Toast 150g black sesame in a dry pan until fragrant, let it cool, then grind or pound it fine.
5. Mix the sesame with 90g kOBE Monk Fruit Blend, 100g shredded coconut and 1/3 teaspoon salt. A quick turn in a pan makes the filling softer and more fragrant.
6. Take about 50g of dough, roll it round and flatten it, spoon the sesame filling into the middle, seal it and shape it into a long oval.
7. Rinse the banana leaves, blanch them in boiling water until soft, wipe them dry, then wrap each cake and tie it with string or fold the edges tight.
8. Arrange the cakes in a steamer with space between them and steam for 30 to 40 minutes. They are done when the wrapper turns more translucent and chewy and the sesame comes through.

Tips

• Toast the sesame just to color, since burnt sesame is bitter and loses its aroma.
• They keep 2 to 3 days in the fridge, and a quick resteam brings back the softness.
• Press the batter through a cloth bag until it no longer sticks to your hands, since wet batter makes the wrapped cakes run.
• Blanch the banana leaves in boiling water to soften them and wipe them dry before wrapping so they do not tear.
• A quick pass in the pan makes the filling chewier and more fragrant.