This cute little pearl-liked meatball is so irresistible that my kids could not stop popping all them up!
minced chicken, tofu, carrots, mushroom & ginger
Mixing the meat ingredients with seasoning till sticky and chilled for 30 mins before forming into balls. Coat evenly with soaked glutinous rice and ready for steaming.
Though chicken minced meat (without any fats added) is used , it may seem like the meatballs will tasted bland and dry. Amazingly with the added mashed tofu, it turned out moist and tender, along with the chewy tender glutinous rice, no wonder the kids like them a lot! ^0^
- 200gm glutinous rice
- 300gm minced chicken
- 100gm carrot, grated
- 4 fresh shitake mushroom, diced
- 50gm tofu, mashed
- 1/2 tbsp grated ginger
- 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
- Soak glutinous rice at least 6 hours or overnight. Drain away water and place in a colander to drip dry.
- 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.
- Shape chicken mixture into 18 round balls. Roll evenly over glutinous rice. Place rice balls over a lightly oiled steam tray. Steam over high heat for 30 mins until the rice is soft and the meatball is cooked through.