Sunday, February 20, 2011


  • 200gm glutinous rice
  • 300gm minced chicken
  • 100gm carrot, grated
  • 4 dried shitake mushroom, softened & diced
  • 50gm tofu, mashed
  • 1/2 tbsp ginger, minced
  • 1 egg, lightly beaten
  • 2.5 tsp light soya sauce
  • 1 tsp sugar
  • 2 tsp sesame oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp corn flour
  1. Soak glutinous rice at least 6 hours or overnight. Drain away water and pat dry with a dry towel.
  2. Place minced chicken, carrot, mushroom & tofu in a mixing bowl. Add in egg, ginger and seasoning. Mix mixture thoroughly and stir in one direction till the mixture is sticky. (This will ensure that the rice ball texture is firm & springy after steaming) Stir in corn flour. Chill in fridge for 30mins.
  3. Shape chicken mixture into 25 round balls. Roll evenly over glutinous rice. Place rice balls over a lightly oiled steam tray. Steam over high heat for 25mins until the rice is soft and the meat ball is cooked through.

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