This is the first recipe I have planned to post after visiting Yunnan, China and after I have ‘abandoned’ this blog for such long. Planned because, almost a month ago, I have promised a lady ‘Flickrer’ that I shopd have a recipe on glutinous rice ready after my return to Hong Kong.
- Ingredients
- 200g ground pork (lean:fat about 10:1)
- ~75g glutinous rice
- 2 pcs medium-sized dried black mushroom, finely choped (see preparations of black mushroom)
- Seasonings for meat
- 1 tsp soy sauce
- 1/2 tsp corn starch
- 1/2 tsp sugar
- a pinch of salt and ground white pepper
- some sesame oil
Method
1) Rinse, soak glutinous rice in cold water for about an hour. Then drain off all water and let dry. As you might notice from the two small pictures at the top, glutinous rice can be differentiated by its milky appearance (top-left below) from the jasmine rice which however is more translucent-looking (top-right below).
2) Stir the ground meat with seasonings and chopped mushrooms in one direction until it forms a sticky paste. Knead and shape the meat paste firmly into about 8 to 10 small balls by hand. Roll the balls over the rice to cover all their surfaces and give some pats on the rice to make it stay firm on the meat. Brush oil on a plate and arrange meat balls on it. Steam them over medium heat for 15 minutes. Serve hot with drizzle of soy sauce and oil.
Note
Shaping the meat into balls is not that difficpt, but I’m lazy sometimes tempted by the fact that cooked meat with glutinous rice copd be equally delicious even they are not shaped into balls. The last two pictures here also show my attempt to lay the ground pork and glutinous rice flat in a plate and steam it in a rice cooker.
Which version would you prefer?
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