STICKY RICE PORK BALLS
These steamed Chinese rice balls are not only pretty looking but also really delicious! Definitely one of my favorite dishes!
Provided by buxuhong
Categories Appetizers and Snacks Meat and Poultry Pork
Time 3h55m
Yield 2
Number Of Ingredients 10
Steps:
- Rinse sticky rice and place in a bowl; cover with water. Soak rice for at least 3 hours. Drain.
- Beat egg in a large bowl; mix in ginger root, soy sauce, and salt. Add pork, cornstarch, and pork stock; stir in 1 direction until combined, 5 to 6 minutes. Roll pork mixture into bite-size balls.
- Pour enough water into the bottom of a wok to cover by about 1 inch; bring to a simmer.
- Roll pork balls in sticky rice until they are coated completely. Place 6 balls in a steamer basket.
- Place steamer in the wok and steam until pork is cooked through and rice is tender, about 30 minutes. Remove balls and garnish with goji berries.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 46.2 g, Cholesterol 129.7 mg, Fat 10.9 g, Fiber 1.5 g, Protein 16.7 g, SaturatedFat 3.8 g, Sodium 463.3 mg, Sugar 0.3 g
STICKY RICE LAYER CAKE (VEGAN/GLUTEN-FREE)
Steps:
- Combine flours together in a large mixing bowl. Add the salt and sugar and stir everything together.
- Add the coconut milk plus the coconut flavoring. Stir well by hand, or mix with electric beaters on low speed. I find a hand whisk works just fine.
- Once you have a fairly smooth batter, pour half of it into another bowl.
- Add a few drops of red food coloring to one of the bowls and stir to create a pink batter (or choose another color or colors according to your preference).
- Grease a loaf pan with a few drops of cooking oil (a glass one works well so you can see the layers as you add them, but it's not necessary).
- Place the loaf pan in a steamer, if you have one. If not, a flat-bottomed wok or large soup-type pot also works, as long as your loaf pan can fit inside it (I used a flat-bottomed wok for mine). You will also need a lid that will fit over both the loaf pan and the pot/wok.
- Pour some water into your steamer, or into the bottom of the pot or wok (around the loaf pan) - it should be at least 1 inch deep. Don't make the water too deep, or there will be too much splashing when it boils.
- Now pour roughly 1/3 of one color of batter (either pink or white) into the loaf pan. You can choose to make the layers thin or thick - anywhere from 1/4 to 1/2 inch of batter is good.
- Bring the water to a bubbling boil, then reduce heat so that it is gently boiling around the loaf pan (If you're using a wok or pot, the boiling water may make the loaf pan rattle a little.) Cover the pot or wok/steamer with a tight-fitting lid so the cake can steam-cook.
- Steam for five minutes, or until the batter is firm to the touch. Then add your second layer on top. Tips: the second and subsequent layers will take slightly longer to cook - from 8 to 10 minutes, depending on the heat of your steamer. Cook until the middle of the cake is as firm to the touch as the outside. The cake will also rise slightly as it cooks. Also, be sure to add water to your steamer or wok/pot every 10 minutes or so.
- Continue adding layers and steaming the cake in the same way until nearly all the batter is used up. For the final layer, I like to add a few extra drops of red coloring to create a darker, contrasting top (see photo). Tips: It's better to overcook rather than undercook this cake (if you undercook some of the layers, they will turn out too soft and the cake won't hold together when sliced). Also, note that the middle of the cake may ripple towards the end - that is normal. The rippling effect will subside once it has cooled, and you won't notice it once the cake is sliced up.
- When cake is done cooking, remove the loaf pan from the steamer and allow it to cool at least 10 minutes. After it has cooled, place in the refrigerator. Chilling it will help it firm up so that slicing will be easier.
- When cake is cold, run a butter knife around the outside of the pan, then turn pan over and use the knife and your hands to nudge the cake out.
- To slice it, use a sharp, non-serrated knife and one smooth slicing motion from the top downward (try not to use too much of a sawing motion). You can simply serve this cake in slices or cut out shapes, such as diamonds or squares. Serve at room temperature. ENJOY! To store this cake: Place in a covered container or in a plastic bag. It can be stored for a day or two on your counter, then place in the refrigerator. I find it's best to eat this cake up within 3 days; after that, it loses its moistness and flavor.
Nutrition Facts : Calories 1046 kcal, Carbohydrate 56 g, Cholesterol 0 mg, Fiber 1 g, Protein 10 g, SaturatedFat 83 g, Sodium 77 mg, Sugar 19 g, Fat 94 g, ServingSize 1 cake, UnsaturatedFat 0 g
STICKY ASIAN MEATBALLS RECIPE
You're going to love these tender, flavorful sticky Asian meatballs. They're easy to make and ready to serve in just 30 minutes!
Provided by LifeMadeSimpleTeam
Categories Main Course
Time 30m
Number Of Ingredients 20
Steps:
- Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
- In a large mixing bowl, combine the milk and panko breadcrumbs. Allow to soak for 5 minutes. Add the pork, egg, garlic, green onion, carrot, soy sauce, ginger, salt and pepper. Using your hands, mix together just until combined (overworking it will cause the meatballs to be dense).
- Shape into meatballs and place onto the prepared baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165).
- Meanwhile, in a small saucepan set over medium-low heat, combine the hoisin, vinegar, garlic, soy sauce, sesame oil, ground ginger, and red pepper flakes. Bring the mixture to a low simmer, then reduce heat to low and cook for 2-3 minutes.
- Place the meatballs in a large bowl and cover with sauce. Toss to coat, serve hot. Garnish with sesame seeds and sliced green onion, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 410 kcal, Carbohydrate 17 g, Protein 23 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 111 mg, Sodium 1034 mg, Fiber 1 g, Sugar 8 g
STICKY RICE BALLS
This is a great appetizer; it take a little time to get everything prepared, but is worth the effort in the end -
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- FOR THE RICE:.
- In a heavy-bottomed pot bring 3 cups of water to a boil. Add rice and return to a boil. Cook for 1 minutes. Drain rice and return to pot. Cook, covered, over low heat 20 minutes. Let stand, covered, for 10 minutes.
- FOR THE FILLINGS:.
- Choose a variety of fillings., Chop items into small pieces. Combine according to taste. Some examples of good combinations: crab and avocodo; baby shrimp, jicama, and cilantro; duck and plums; smoked scallops and preserved ginger;.
- Set out a bowl of warm water, a clean dishcloth,for your hands, and a plate rubbed with oil. Moisten hands with warm water. Scoop about 1-2 Tablespoons of rice, mold around a small amout of filling, and shape into a 1-inch ball between your palms. Set on oiled plate. Repeat with remaining rice, wiping your hands as needed.
- FOR THE COATINGS:.
- Roll sticky rice balls in the coatings of your choice. Set on a platter or tray. Serve with dipping sauce.
- DIPPING SAUCE:.
- Whisk together all ingredients except scallions. Pour into a bowl, and top with scallions.
Nutrition Facts : Calories 203.9, Fat 3.7, SaturatedFat 0.5, Sodium 47.9, Carbohydrate 38.4, Fiber 1.4, Sugar 0.4, Protein 3.3
STICKY RICE BALLS THREE WAYS (汤圆: 鲜肉, 芝麻, 菜猪油 | TANG YUáN: XIāN RòU, ZHī MA, CàI ZHū YóU)
Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between sweet and savory. Sweet versions are always round and smooth, while savory ones will have a tail hinting at the filling inside.
Provided by Betty Liu
Categories HarperCollins Rice Sesame Pork Leafy Green Ginger Soy Sauce Lunar New Year Dessert Lunch Brunch Boil Dairy Free Peanut Free Tree Nut Free
Yield Makes 12 big rice balls; 6 servings
Number Of Ingredients 28
Steps:
- Meat filling:
- Combine the pork, soy sauces, salt, wine, and sugar and, using chopsticks, stir in one direction until well combined. Add the sesame oil, white pepper, and ginger-scallion water and stir until the liquid is completely incorporated and the mixture resembles a paste. Add the pi dong and gently mix. Refrigerate until ready to assemble.
- Sesame filling:
- Toast the black and white sesame seeds in a pan over low for 3 to 5 minutes, keeping an eye on them, as they can burn suddenly. Once toasted, the sesame seeds will be slightly darker in color, very fragrant, and easily crushable between your fingers.
- Grind the sesame seeds with a mortar and pestle while still warm (or use a food processor). When the seeds start to release their oils, add the sugar. Continue to grind for 1 minute. Add the dried Osmanthus and the salt. Grind for another 2 to 3 minutes, until mostly homogenous. Add 1 tablespoon of water and the lard, using a fork to combine thoroughly. Alternatively, this process can be done easily in a food processor: first grind the sesame seeds, then add the sugar, ½ teaspoon of the Osmanthus, and salt. Add the water and pork with a fork as above. Refrigerate to harden for 30 minutes-this will facilitate the assembly process.
- Greens filling:
- In a pot of boiling water with a pinch of salt, blanch the yu choy until the greens are vibrant green, 1 to 2 minutes. Transfer immediately to an ice-water bath. Drain and wring to remove excess water, then chop as finely as you can. Combine the greens with the sugar, ginger, salt, lard, and sesame oil until well combined. Refrigerate for 2 hours.
- Rice ball dough:
- Make a well in the center of the rice flour. Stream in ½ cup (120 ml) of the warm water, mixing with chopsticks continuously until a loose mixture starts to come together. Turn the dough out onto a lightly floured surface. Knead until a tacky (but not sticky) dough comes together. If the dough sticks to your hand, add more glutinous rice flour. If it's too dry, add water, 1 teaspoon at a time. It should have a texture much like Play-Doh. Knead until smooth, about 3 minutes.
- Bring a pot of water to a boil over high. Pinch and roll 1 teaspoon of dough into a ball, then gently flatten into a disc. Boil it until the rice ball rises, 3 to 5 minutes. Remove the rice ball with a slotted spoon and let cool slightly. Incorporate the cooked rice ball into the dough, kneading until completely incorporated and smooth. This extra step will make the dough super malleable and elastic, creating a silky soft and chewy texture when cooked. Set the dough aside and cover with plastic or with a damp towel. Let rest for 20 minutes.
- Rice ball assemby:
- Divide the dough in half, and keep one half covered while you work. On a lightly floured surface, with your hands roll the dough into a log 1 inch (2.5 cm) in diameter. Divide it into 6 equal pieces (about 35 g each) and roll the pieces into balls. Cover with a damp towel or plastic wrap.
- Working with one dough ball at a time, use your thumb to press down the center while your fingers press the edges up into a bowl shape. Take 1 teaspoon of filling and place it in the middle of the wrapper. Close the edges. Wrap your right hand around and squeeze gently while drawing up the sides of the ball and slowly pinching the opening closed. If making meat balls, the traditional shape is a teardrop: Simply close the edges and pinch the dough off to make a teardrop shape. If making sesame balls, gently place the ball pinched side down, then roll quickly but lightly to smooth out. If making greens balls, shape into a rounded cylinder.
- Repeat with the rest of the dough. At this point, you can freeze the rice balls until just before you're ready to serve or up to 3 months. They'll also last in the refrigerator, tightly covered, for up to 1 day.
- To cook the meat and greens rice balls:
- Fill a large pot with water to 1 inch (2.5 cm) below the rim and bring to a boil over high. Gently slide in up to 4 rice balls at a time, stirring gently to prevent sticking.
- Bring the water back to a gentle simmer, then keep the heat on medium-high to stay just below boiling-if you reach boiling the rice balls will overcook. Once the balls float, after about 5 minutes, simmer for another 5 to 6 minutes. If cooking from frozen, cook for an additional 2 minutes.
- Serve hot with some of the stock they cooked in-this stock isn't meant to be slurped up, but is a way to keep the rice balls hot for consumption. Be careful when eating: The pi dong will become soupy, and we are often scalded when we eat these!
- To cook the sesame rice balls:
- Fill a large pot with water to 1 inch (2.5 cm) below the rim and bring to a boil over high. Gently slide in up to 4 rice balls at a time, stirring gently to prevent sticking.
- Bring the water back to a gentle simmer, then keep the heat on medium-high to stay just below boiling-if you reach boiling the rice balls will overcook.
- Cook for 5 minutes, until the balls float to the top. Add the remaining 1 teaspoon of Osmanthus and cook for another 30 seconds. Serve hot, with sweet fermented glutinous rice wine, or with candied Osmanthus, or dried Osmanthus, or both, or none-the variations are endless.
- Ginger-Scallion Water: In a blender, combine 2 thin slices (about ½ ounce/15 g) fresh ginger, 2 scallions, and ½ cup (120 ml) of water and blend on high until puréed. Strain through a fine-mesh sieve and reserve the flavored water.
CHINESE STICKY RICE DUMPLINGS
A Dim Sum dish. These dumplings are made from sticky or glutinous rice flour and have a soft chewy texture. This version has a pork and prawn filling. You can have fun making new filling combinations for these little dumplings. For a vegetarian version you could add more veges and use finely chopped tofu (you would need to thoroughly remove excess liquid from the tofu). This dish can be cooked gluten free by ensuring the cornflour and soy sauce used are GF. Glutinous rice does not contain any gluten. These are time consuming to make, but will impress!
Provided by Jubes
Categories Chinese
Time 1h15m
Yield 24 dumplings, 6 serving(s)
Number Of Ingredients 17
Steps:
- Soak the dried mushrooms for 45 minutes. Then drain them and cut into a small dice. Set aside.
- Meanwhile -- chop the pork and the prawns finely. Do not mince them.
- Mix the pork and prawns with the 3 teaspoons of cornflour, wine and 1/2 teaspoon of salt.
- Heat 2 tablespoons of oil in a wok and then stir-fry the pork and prawn mixture for about 2 or three minutes.
- Add the remaining filling ingredients, including the mushrooms. Stir until the mixture boils and thickens. Remove and cool (overnight works best. Store in the refrigerator until ready to be used.
- FOR THE DUMPLINGS: Dissolve the 1/2 cup sugar and water in a saucepan. Add the glutinous rice flour. You will need to stir vigorously to blend. It is important that this is done energetically and quickly.
- Transfer the dough to a floured board (use rice flour) and knead lightly to a smooth silky dough. Use a very generous amount of rice flour. The dough is very soft and sticky- you cant have too much flour. Any excess flour can be dusted off when the dumpling is completed.
- Shape the dough into a long roll (sausage) and cut it into 24 pieces. Cover the dough with a damp tea-towel.
- Flatten each piece of dough with your hand or use a rolling pin. Form a flat circle about 6 centimetres (roughly 2 inches) in diameter.
- Into each round -place a heaped spoonful of the cooled filling mixture into the centre. Fold the dough over in half (now shaped of a semi-circle) and pinch the edges to seal. Repeat until all 24 dumplings are made.
- TO COOK: Roll each dumpling in sesame seeds and deep fry them in a moderate heat until they turn a golden brown. This should only take a few minutes. The dumplings will float to the top when they are cooked.
- Note- cooking time does not include overnight cooling.
Nutrition Facts : Calories 482.2, Fat 7.9, SaturatedFat 1.5, Cholesterol 63, Sodium 401.6, Carbohydrate 84.6, Fiber 2.5, Sugar 17.7, Protein 16.8
STICKY RICE PORK BALLS
These steamed Chinese rice balls are not only pretty looking but also really delicious! Definitely one of my favorite dishes!
Provided by buxuhong
Categories Pork Appetizers
Time 3h55m
Yield 2
Number Of Ingredients 10
Steps:
- Rinse sticky rice and place in a bowl; cover with water. Soak rice for at least 3 hours. Drain.
- Beat egg in a large bowl; mix in ginger root, soy sauce, and salt. Add pork, cornstarch, and pork stock; stir in 1 direction until combined, 5 to 6 minutes. Roll pork mixture into bite-size balls.
- Pour enough water into the bottom of a wok to cover by about 1 inch; bring to a simmer.
- Roll pork balls in sticky rice until they are coated completely. Place 6 balls in a steamer basket.
- Place steamer in the wok and steam until pork is cooked through and rice is tender, about 30 minutes. Remove balls and garnish with goji berries.
Nutrition Facts : Calories 358.4 calories, Carbohydrate 46.2 g, Cholesterol 129.7 mg, Fat 10.9 g, Fiber 1.5 g, Protein 16.7 g, SaturatedFat 3.8 g, Sodium 463.3 mg, Sugar 0.3 g
"PEARL BALLS" - PORK MEATBALLS IN STICKY RICE
Provided by Food Network
Categories main-dish
Time 12h45m
Yield About 18 meatballs
Number Of Ingredients 11
Steps:
- Put the pork on a large cutting board and very finely mince it with a sharp, heavy knife or cleaver until the fat is broken down (or use 2 large heavy cleavers to get the job done quicker!). Spread out the pork into a thin layer on the board. Grate the ginger, shallot and bouillon over the meat using a fine grater, and then sprinkle on the cornstarch, five-spice, Shaoshing, salt, pepper and egg yolk. Mix well until combined using a knife or spatula.
- Put some cornstarch in a shallow bowl. Roll the pork mixture into ping pong ball-size meatballs, and then roll in the cornstarch to lightly coat. Shake off the excess and transfer the meatballs to a plate.
- Using wet hands, put some of the soaked rice in your palm and roll the meatball in it with your hands, pressing gently, until evenly coated in rice. Continue rolling until the meatballs are all coated with the rice.
- Fill a wok one-third full with water and bring to a boil over medium-high heat. Put a shallow flat bowl or plate with a lip into a bamboo steamer basket (make sure the plate is at least 1/2 inch smaller than the diameter of the basket) and evenly space the rice balls on the plate, being sure they do not touch each other. Cover the basket with the lid and lower it into the wok. Steam the meatballs, adding water to the wok as necessary to prevent the basket from scorching, until set and firm, 20 to 25 minutes.
- Carefully remove the rice balls from the steamer and transfer to a platter. Serve the meatballs with toothpicks on the side for skewering and dipping into vinegar, chili oil, or soy sauce.
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4/5 (8)Category SnackCuisine ChineseTotal Time 2 hrs
- Soak the mushrooms in hot water for 20 minutes. In the meantime, roughly chop the shrimp. Chop the scallion, ginger, and lemongrass. Finely chop the kaffir lime leaf, garlic, and cilantro. Drain the soaked mushrooms, remove the stem, and finely chop.
- Put the ground pork (I always mince the meat fresh, at home), shrimp, scallion, ginger, lemongrass, kaffir lime leaf, garlic, fish sauce, and egg into a food processor and blend to a smooth mass. Transfer to a bowl and fold in chopped cilantro.
- Put the rice in a bowl. Use wet hands to form the pork-shrimp mixture into approx. 3 cm/1-in. balls and gently roll them in the rice to cover on all sides.
- Place the balls into a bamboo steamer lined with parchment paper. Steam in a large pot over simmering water for approx. 1 – 1.5 hrs. Refill the pot with warm water as needed. Serve the steamed pearl balls with sweet chili sauce. Enjoy!
CHINESE PEARL MEATBALLS WITH STICKY RICE (珍珠丸子) - THE …
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4.9/5 (7)Total Time 8 hrs 25 minsCategory AppetizerCalories 188 per serving
- To start, soak the bamboo leaves by submerging them under water with the weight of a large plate. (You can do this the night before.)
- Now, soak the glutinous rice in a bowl covered with at least an inch of water above the rice for about 2 hours. While the rice is soaking, prepare the meat filling.
- Weigh about 13 ounces of lean pork and 3 ounces of pork fat. You can use the techniques from our post on How to Grind Meat without a Meat Grinder in Minutes, and hand-chop the pork very finely. It’s also fine to use store-bought ground pork, but make sure it’s 80% lean. In a large bowl, add the ground pork, water chestnuts, ginger, the scallions, water, Shaoxing wine, cornstarch, white pepper, sesame oil, sea salt, and sugar.
- Stir to combine everything well, whipping in just *one* direction for at least 5 minutes until the filling becomes fluffy and sticky. Cover and marinate in the refrigerator for 30 minutes. While the meat is marinating, prepare the steamer. Wash and trim the bamboo leaves, and use them to line the steamer.
STEAMED MEATBALL WITH STICKY RICE | CHINA SICHUAN FOOD
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5/5 (1)Calories 168 per servingServings 10
- Add pork (with at least 30% fat), salt, white pepper, ginger, spring onion, egg, cornstarch, light soy sauce and oyster sauce in a blender. Blend with pause until there are still some particles.
- Add sesame oil and continue stir the meat in one direction for 2-3 minutes and then shape the pork into balls.
- Place the meatballs into sticky rice and slightly press the surface to make sure the rice is well attached.
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- Add glutinous rice and dried shrimp into separate bowls. Add water to cover. Seal with plastic wrap and let soak in the fridge overnight. (*see footnote 2)
- Store the meatballs in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
CHINESE STICKY RICE MEATBALLS - DEVOUR.ASIA
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Cuisine ChineseTotal Time 9 hrsCategory Snack
- In a bowl, mix together the ground pork, carrot, scallions, shiitake, garlic, ginger, salt and pepper.
- Drain the sticky rice in a colander positioned over a bowl. Leave to drain while you make the meatballs.
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4.5/5 (31)Category Baking & RecipesServings 40Total Time 30 mins
- In a large bowl add the Sesame Oil, Soy Sauce, Breadcrumbs, Ginger, Eggs, Garlic, Spring Onions and Black Pepper and mix well
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PORK SIOMAI - PEARL BALLS IN SWEET RICE - ASIAN IN AMERICA
From asianinamericamag.com
Reviews 6Servings 4Cuisine American, Asian, Chinese, FilipinoCategory Dinner, Lunch, Main Course
- To prepare the sweet rice: Pre-soak the sweet rice grains (uncooked) in a medium bowl filled with water. Water has to cover the rice grains. Soak at least 6 hours or overnight. When ready to use, drain and discard water the following day.
- Prepare the pork filling: In a large mixing bowl, mix together the ground pork, onion, carrot, scallions, egg, bread crumbs, soy sauce, rice wine, sesame oil, salt and black pepper. Mix thoroughly and form into round meatballs, about 1-inch in diameter. Place in a covered container and refrigerate for 4 to 6 hours till ready to cook.
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- To cook: Steam the siomai or pearl balls over briskly boiling water for 30 minutes. When cooked, transfer siomai or pearl balls to a serving platter. Serve with a side of soy sauce sprinkled with lemon (or calamansi juice). Pair this steamed siomai with a noodle dish like pancit guisado (see past blog post).
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5/5 (10)Total Time 2 hrs 30 minsCategory AppetizerCalories 72 per serving
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- In a medium bowl, combine pork, egg, soy sauce, sugar, green onions, ginger, and chile. Cover and chill until rice is ready.
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