Bánh cáy (sticky rice cake with sesame paste)

Instructions

1. Toast the sesame seeds dry in a pan over medium heat, stirring until golden and fragrant with a nutty smell.
2. Crush the toasted seeds with the filling sugar in a mortar or blender until you get a coarse paste, then set aside.
3. Mix the glutinous rice flour, sugar, salt and oil, then gradually add the lukewarm water while kneading until you have a soft, non-sticky dough.
4. Divide the dough into 12 balls, flatten each into a disc, place a spoonful of sesame filling in the centre, close it up and shape a small smooth ball.
5. Gently flatten the balls into cakes about 6 cm in diameter.
6. Heat a nonstick pan over low heat and cook the cakes for 4 minutes per side, turning them carefully.
7. Let them cool for 10 minutes on a rack before serving so the texture settles.