Chinese•comfort
Steamed Meatballs With Sticky Rice (Pearl Balls)
Steamed Meatballs with sticky rice also named as pearl balls
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup sticky rice (, pre-soaked )
- coriander leaves or other herbals for decoration
- 300 g pork ( with at least 30% fat)
- 1 thumb ginger (, sliced)
- 1 green onion (, white part only)
- 1/4 tsp. salt
- 1/4 tsp. white pepper
- 1 tbsp. cornstarch
- 1 tbsp. light soy sauce
- 1/2 tbsp. oyster sauce (, or sugar)
- 1 tbsp. water
- 1 tbsp. sesame oil
Instructions
- 1
Wash to clean sticky rice and then soak in water for 4 hours until easy to break.
- 2
Add pork (with at least 30% fat), salt, white pepper, ginger, spring onion, egg, cornstarch, light soy sauce and oyster sauce in a blender. Blend with pause until there are still some particles.
- 3
Add sesame oil and continue stir the meat in one direction for 2-3 minutes and then shape the pork into balls.
- 4
Place the meatballs into sticky rice and slightly press the surface to make sure the rice is well attached.
- 5
Place in steamer and steam for 30 minutes (I use high pressure cook with rice procedure, taking 20 minutes). Make some decoration and serve hot.