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Steamed Chinese pearl rice balls recipe

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Chinese rice 'pearls'.
Chinese rice 'pearls'.Supplied

A recipe from the Good Food collection.

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Ingredients

  • 300g (1½ cups) white sticky (glutinous) rice

  • 8 dried shiitake mushrooms

  • 1 spring onion, finely chopped

  • 40g (¼ cup) finely chopped tinned water chestnuts

  • 1 small carrot, finely grated (about 80g/½ cup)

  • 60g firm tofu, drained and cut into 1cm cubes

  • 2 tsp grated fresh ginger

  • 1 tbsp finely chopped coriander leaves

  • 2 tsp soy sauce

  • ¼ tsp sesame oil

  • ½ tsp sea salt

  • 1 egg white

  • 2 tbsp cornflour

Sesame ginger dipping sauce

  • 2 tbsp Chinese black vinegar

  • ½ tsp sesame oil

  • 1 tbsp finely shredded fresh ginger

  • 1 tsp sugar

Method

  1. Step 1

    Place the rice in a bowl and cover with cold water. Leave to soak for at least 6 hours, or preferably overnight.

  2. Step 2

    Put the mushrooms in a heatproof bowl and cover with boiling water. Leave to soak for 30 minutes, then drain well. Trim the stalks from the mushrooms, then finely chop the caps and set aside.

  3. Step 3

    Drain the rice well. Remove about ½ cup of the rice, spread it on a tray and set aside.

  4. Step 4

    In a double-boiler, bring 750ml (3 cups) water to the boil over high heat. Place a perforated insert or steaming basket in the top of the double-boiler and line it with a clean kitchen cloth. Spread the remaining rice over the cloth. Cover tightly and cook for 15 to 20 minutes, or until the rice is tender.

  5. Step 5

    Spray a heatproof plate with cooking oil spray. Place the cooked rice in a bowl. Add the remaining ingredients (excluding the reserved rice) to the cooked rice and mix well, adding a little more cornflour if necessary to bind the mixture together. Shape tablespoons of the mixture into balls, then roll the balls lightly over the reserved uncooked rice. Place one batch of balls 1cm apart on the prepared plate.

  6. Step 6

    Preheat the oven to 120C. Line a baking tray with baking paper.

  7. Step 7

    Place the plate in a steamer or bamboo basket set over a saucepan of boiling water. Cover and steam for 10 to 15 minutes, or until cooked through. Transfer to the baking tray, cover with foil and place in the oven to keep warm. Repeat with the remaining rice balls.

  8. Step 8

    Meanwhile, put all the sesame ginger dipping sauce ingredients in a small bowl. Mix until the sugar has dissolved and the sauce is well combined.

  9. Step 9

    Serve the balls with the sesame ginger dipping sauce.

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