Steamed Rice Pearl Balls with Spicy Mango Salsa
- Yield: 2 dozen small balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 140
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 20
- Sodium
- 198
- Total: 5 hr
- Prep: 4 hr 25 min
- Cook: 35 min
Ingredients
2 cups glutinous rice
1 pound ground pork
1 egg, lightly beaten
1 tablespoon light soy sauce
1 teaspoon sugar
1/2 teaspoon ground white pepper
1/2 tablespoon minced ginger
1 tablespoon cornstarch
4 dried shiitakes, rinsed, soaked for 30 minutes, de-stemmed and finely diced
8 medium fresh shiitakes, de-stemmed and finely diced
8 fresh water chestnuts, peeled and finely diced (canned will work, rinse well)
1/2 cup chopped cilantro
SPICY MANGO SALSA:
2 ripe mangoes, peeled and finely diced
1 small red onion, finely diced
1 jalepeno, de-stemmed, finely diced with seeds
1/4 cup sliced scallions
2 tablespoons rice vinegar
1/2 tablespoon sambal
Salt and black pepper, to taste
Directions
- Soak the rice in a bowl of cold water for at least 4 hours, or overnight. Strain and dry on a clean towel. In a bowl, combine the pork, egg, soy, sugar, pepper, ginger and cornstarch. Mix well then add the dried and fresh shiitakes, water chestnuts and cilantro. Using wet hands, make small balls the size of a ping-pong ball, then roll them in the soaked rice. Press the rice in firmly. In a large steamer basket (or 2 levels) sprayed with a non-stick spray, place the balls, cover and steam hard for 30 to 35 minutes. Make sure there is a lot of water to keep the steam going strong.
- PLATING: Place a small bowl of chutney in the center of a clear plate glass plate and surround with rice balls. Place glass plate on top of another plate filled with rice.
- SPICY MANGO SALSA: In a bowl, combine all. Let stand for at least 30 minutes so flavors blend.