Pearl Rice Balls

This is based on a recipe I saw on TV some time ago. I've eaten a similar dish in Guangzhou last year and found it rather bland, so I've added yam into the filling. I've also added 5 spice powder. The balls are soft inside so if you want a firmer texture, you can add minced prawns and omit the yam. You can change the mixture by adding whatever you like, such as dried chinese mushrooms, carrots and so on. It's quite a fancy dish to bring to the table.



Pearl Rice Balls

1 1/2 cup glutinous rice, washed and soaked 6 hours
400g lean pork, minced + 1 T fat, cut into very small cubes (optional)
2 t dried orange peel (washed, soaked and minced)

200g peeled fresh waterchestnuts*, diced fine (coarser if you want more crunch)
100g yam, cubed finely (optional)
2 t fresh ginger, minced
1/4 cup finely cut spring onions
2 t cornflour
3/4 t salt
2 T light soy sauce
1/2 t white pepper
1/2 t 5 spice powder (optional)
1/2 t chicken stock granules
1 egg
2 t sesame oil

1. Mix everything well (except for the rice) and chill in fridge so that mixture becomes firmer and easier to shape.

2. Drain the rice. Shape the mixture into small balls (1"/2.5cm in diameter) and roll onto the uncooked rice.

3. Place a piece of baking paper on a bamboo steamer, oil it and arrange the pearl balls spaced slightly apart. You can also oil a metal dish and place the pearl balls on it. Steam at high heat for 30 minutes. Halfway through, sprinkle some water generously over the pearl balls. Serve hot, as a snack.
Makes 28 to 30 rice balls.

*If you have to use canned waterchestnuts (which are bland), squeeze half the water out after chopping them.