White Radish Sticky Rice Balls 糯米蘿蔔絲丸

🧂 Ingredients

• 1200 g White radish

  aka lo bak, shredded
• 1 c Glutinous rice

  , uncooked
• 2 Chinese sausages

  aka lap cheung, diced
• 225 g Ground pork
• 4 Large shiitake mushrooms

  , diced
• 2 Large shallot

  , sliced
• ½ stalk Green onions

  (green part only), chopped
• 1 tbsp Dark soy sauce
• 2 tsp Oyster sauce
• 2 tbsp Shaoxing wine
• ½ tsp Sugar
• 1/8 tsp White pepper powder
• 1 tsp Salt
• 2 tbsp Oil
• 6 tbsp Sweet potato starch

  , potato starch or tapioca starch
• 3 tbsp Wheat starch
• ¼ tsp Sugar
• ½ tsp Light soy sauce
• 1 tsp Corn starch

Instructions

• 1 Soak glutinous rice in water for 4 hours. Rinse and let dry in colander. I don’t
  recommend soaking overnight as rice may get too soft after cooking
• 2 Soak shiitake mushrooms for approx. 4 hours. Soaking time depends on thickness
  of the shiitakes. You may also soak overnight
• 3 Marinate ground pork in ¼ tsp sugar, ½ tsp light soy sauce and 1 tsp corn
  starch. Mix well
• 4 Shred white radish. Add 1 tsp salt and mix well
• 5 Remove stems on shiitakes and dice
• 6 Submerse Chinese sausages in boiling water for 5 seconds and then wipe dry. Dice
  This step is to remove dust and impurities
• 7 Slice shallots and chop green onions
• 8 Take some of the white radish in your hands and squeeze out the water. You may
  also use a cheese cloth to extract water. You do not need to wring out all the
  water. Retaining some of the moisture will help keep the rice balls moist
• 9 In a wok or pan, on medium-high heat, add 2 tbsp oil. Add ground pork. Fry until
  70% cooked. Remove from wok and leave the oil
• 10 Add sliced shallots and fry until softened
• 11 Add diced Chinese sausage. Stir-fry for one minute
• 12 Add diced shiitake mushrooms. Stir-fry and mix well
• 13 Add ground pork back into the wok. Stir-fry and mix well
• 14 Add 2 tbsp Shaoxing wine, ½ tsp sugar and 1/8 tsp white pepper powder. Mix well
• 15 Add soaked glutinous rice, 1 tbsp dark soy sauce and 1 tsp oyster sauce. Mix
  well
• 16 Turn off heat
• 17 Add shredded white radish. Mix well
• 18 Add 6 tbsp sweet potato starch and 3 tbsp wheat starch. Mix well
• 19 Form into 4cm balls and place onto a plate that is suitable for steaming. If you
  want to make the balls larger, you’ll need to steam them for a longer time.
  Optional: you can put them into aluminum cupcake liners or mini pie tins for
  serving convenience
• 20 Steam for 15 minutes on high heat They’re ready when the rice is cooked
• 21 Garnish with chopped green onions and serve

Nutrition Info