Sticky Rice Balls Three Ways 汤圆 鲜肉 芝麻 菜猪油 Tang Yuán Xiān Ròu Zhī Ma Cài Zhū Yóu Recipes
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
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