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)
100g taro, 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
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.