Recipe courtesy of Susie Chiang

Sweet Rice Meatballs

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2 cups sweet rice (cover with water and let it soak overnight)

1 pound lean ground pork

1 tablespoon chopped fresh ginger

1 tablespoon chopped scallion

2 tablespoons diced water chestnuts

2 tablespoons light soy sauce

2 tablespoons cornstarch

1 egg


  1. Mix all the ingredients together except the sweet rice. Keep the mixture in the refrigerator until ready to use, so the meatballs will hold their shape. Take 1 1/2 heaping tablespoons of the meat mixture and quickly form into a ball. The balls should be about the size of a golf ball. Put one tablespoon of sweet rice in a strainer. By making left, right, front and back motions with the strainer, roll the meatball in the strainer until it is evenly coated with the rice. Move the strainer in circular motions a few times if the shape of the meatball is not even enough. Put the coated meatballs in a steamer, fill the bottom pot half full and steam for 15 minutes, starting the timer only after the water in the pot has come to a boil on high heat.