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Sticky Rice Balls Recipe




Source of Recipe


cooking.com


List of Ingredients




For Rice:
2 cups uncooked glutinous rice


For Fillings:
Crab Meat
Avocado
Pre-cooked tiny shrimp
Jicama
Cilantro
Smoked scallops
Fresh plums
Enoki and shiitake mushrooms
Preserved ginger

For Coatings:
Snipped chives
Toasted plain or black sesame seeds
Brightly colored flying fish roe
Black caviar
Toasted pine nuts
Chopped nori (thin sheets of dried seaweed)
Chopped fennel tops

Dipping Sauce (see recipe)



Recipe





FOR RICE: In a heavy-bottomed pot bring 3 cups of water to a boil. Add rice and return to a boil. Cook for 1 minute. Drain rice and return to pot. Cook, covered, over low heat for 20 minutes. Let stand, covered, for 10 minutes.


FOR FILLINGS: Choose a variety of fillings. Chop items into small pieces. Combine items according to taste. Some examples of good combinations: crab and avocado; 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 to 2 tablespoons of rice, mold around a small amount 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 COATINGS: Roll Sticky Rice Balls in the coatings of your choice. Set on a platter or tray. Serve with dipping sauce.


Dipping Sauce

1/2 cup seasoned rice vinegar
2 tablespoons sesame oil
1/2 teaspoon chili oil
2 teaspoons low-sodium soy sauce
1/2 teaspoon sugar
1 large scallion,cut into 1/2-inch diagonal slices


Whisk together all ingredients except scallions. Pour into a bowl and top with scallions.


Recipe reprinted by permission of Longstreet. All rights reserved.