CHINESE PEARL RICE BALL RECIPE - KOJI COOKS

AMAZING - PEARL RICE BALLS

These Pearl Rice Balls are really something else, easy to prepare, they freeze and reheat well, aprintable recipe follows. They are topped with (Sweet &Sour Sauce-next post). The Rice Balls are coated with Sweet or Glutinous Rice, both available at any Asian Market or online.

Forming and coating with Rice

Ready to Steam

The Steamed. Pearl Rice Balls

INGREDIENTS for Filling

Sweet or Glutinous Rice soaking in Water

1. First gather your Ingredients.

   1c sweet or Glutinous rice in a bowl, covered with warm Water and soaked for 3 hours, then drained and set aside.

2. THE FILLING

   1 1/2 LB Ground Meatloaf mix (1/2 LB each, Pork, Beef & Veal) or use any one of these alone.

   1c Frozen Spinach, thawed with liquid squeezed out.

   2T. Quality Soy Sauce (no La Choy)

   2t. Sugar

   1/2c. Finely, sliced Scallions.

   2 Large Eggs - beaten.

   2T Peeled, grated fresh Ginger.

   4t. Dry Sherry

   1/2t. Kosher Salt

   20. Grinds of Fresh Black Pepper.

   2T Cornstarch

   2T. AP Flour (for GF, simply omit and double the Cornstarch).

   2T. Sesame Oil

   * Sliced Scallion to garnish.

3. Mix all of the Filling Ingredients together in a Large Bowl.

4. Form the Filling into small Meatballs using oiled hands or a small Ice Cream Scoop (a bit smaller than a Ping Pong Ball).

5. Roll the formed Meatballs in the Glutinous Rice to evenly coat, place the Rice coated Metaballs in a single layer, not touching side by side in a Steamer tray/insert.

6. Bring a lided Steamer Pot up to a rapid steam over high heat, insert the Meatballs and steam for 40 minutes.

7. Top with Sweet and Sour Sauce either slightly warmed or @ room temp.

8. *Scallions to garnish.

   
   
   
   

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1. 

   KOJI & I in our Wabi Kitchen