Sticky rice pork balls

    3 hours 50 min

    These steamed Chinese rice balls are not only pretty looking but also really delicious! Definitely one of my favourite dishes!

    3 people made this

    Serves: 2 

    • 100g sticky rice
    • 1 egg
    • salt to taste
    • 1 small (3cm) ginger, minced
    • 2 teaspoons soy sauce
    • 120g pork mince
    • 2 tablespoons cornflour
    • 1-2 tablespoons pork or chicken stock
    • a few wolfberries or goji berries, to garnish

    Prep:20min  ›  Cook:30min  ›  Extra time:3hr soaking  ›  Ready in:3hr50min 

    1. Rinse the sticky rice well and let soak in water for at least 3 hours.
    2. Beat egg in a large bowl. Mix in salt, ginger and soy sauce. Add minced pork, cornflour and stock. Stir well in one direction until combined for about 5-6 minutes.
    3. Boil enough water for steaming in a wok or a pot.
    4. Meanwhile, drain the sticky rice and set aside. Roll the meat mixture into bite-size small balls. Roll the balls in the sticky rice until they are coated completely with rice. Place 6 balls in the steamer.
    5. Place the steamer into the wok and steam for about 30 minutes. Turn off the heat. Remove the balls, garnish with wolfberries and serve.

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