Guangxi Black Glutinous Rice Cake (Zi Mi Ba)

Drain the soaked black glutinous rice thoroughly. Spread it in a steamer basket lined with muslin or dampened cheesecloth. Tuck the knotted pandan leaves into the rice. Steam over vigorously boiling water on high heat for 35–40 minutes. The rice is done when every grain is fully tender and the kitchen carries a distinct pandan fragrance.

Transfer the hot steamed rice immediately to a large mortar, wooden bowl, or work surface. Add the sugar. Pound and fold the rice repeatedly while it is still steaming — this is where the dish lives or dies: glutinous starch is plastic and workable only while warm; once it cools, the mass stiffens and will not bind. Continue until the rice forms a cohesive, stretchy, deeply purple-black mass with no whole grains remaining.

Divide the pounded mass into portions of approximately 80 g each. If using a filling, flatten each portion, place a small spoonful of red bean paste or sesame-peanut mixture at the centre, then fold the edges up and seal. Without filling, shape directly into flat rounds or press into moulds.

Dust each formed cake on all sides with toasted sesame seeds. Press lightly so the seeds adhere. The cakes should feel firm at the surface and yield slightly under finger pressure at the centre.

Serve at room temperature, or grill the finished cakes over charcoal until a lightly charred, smoky crust forms around the chewy interior — the surface should show faint dark blistering when ready.