Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between sweet and savory. Sweet versions are always round and smooth, while savory ones will have a tail hinting at the filling inside.
Provided by Betty Liu
Categories HarperCollins Rice Sesame Pork Leafy Green Ginger Soy Sauce Lunar New Year Dessert Lunch Brunch Boil Dairy Free Peanut Free Tree Nut Free
Yield Makes 12 big rice balls; 6 servings
Number Of Ingredients 28
Steps:
- Meat filling:
- Combine the pork, soy sauces, salt, wine, and sugar and, using chopsticks, stir in one direction until well combined. Add the sesame oil, white pepper, and ginger-scallion water and stir until the liquid is completely incorporated and the mixture resembles a paste. Add the pi dong and gently mix. Refrigerate until ready to assemble.
- Sesame filling:
- Toast the black and white sesame seeds in a pan over low for 3 to 5 minutes, keeping an eye on them, as they can burn suddenly. Once toasted, the sesame seeds will be slightly darker in color, very fragrant, and easily crushable between your fingers.
- Grind the sesame seeds with a mortar and pestle while still warm (or use a food processor). When the seeds start to release their oils, add the sugar. Continue to grind for 1 minute. Add the dried Osmanthus and the salt. Grind for another 2 to 3 minutes, until mostly homogenous. Add 1 tablespoon of water and the lard, using a fork to combine thoroughly. Alternatively, this process can be done easily in a food processor: first grind the sesame seeds, then add the sugar, ½ teaspoon of the Osmanthus, and salt. Add the water and pork with a fork as above. Refrigerate to harden for 30 minutes-this will facilitate the assembly process.
- Greens filling:
- In a pot of boiling water with a pinch of salt, blanch the yu choy until the greens are vibrant green, 1 to 2 minutes. Transfer immediately to an ice-water bath. Drain and wring to remove excess water, then chop as finely as you can. Combine the greens with the sugar, ginger, salt, lard, and sesame oil until well combined. Refrigerate for 2 hours.
- Rice ball dough:
- Make a well in the center of the rice flour. Stream in ½ cup (120 ml) of the warm water, mixing with chopsticks continuously until a loose mixture starts to come together. Turn the dough out onto a lightly floured surface. Knead until a tacky (but not sticky) dough comes together. If the dough sticks to your hand, add more glutinous rice flour. If it's too dry, add water, 1 teaspoon at a time. It should have a texture much like Play-Doh. Knead until smooth, about 3 minutes.
- Bring a pot of water to a boil over high. Pinch and roll 1 teaspoon of dough into a ball, then gently flatten into a disc. Boil it until the rice ball rises, 3 to 5 minutes. Remove the rice ball with a slotted spoon and let cool slightly. Incorporate the cooked rice ball into the dough, kneading until completely incorporated and smooth. This extra step will make the dough super malleable and elastic, creating a silky soft and chewy texture when cooked. Set the dough aside and cover with plastic or with a damp towel. Let rest for 20 minutes.
- Rice ball assemby:
- Divide the dough in half, and keep one half covered while you work. On a lightly floured surface, with your hands roll the dough into a log 1 inch (2.5 cm) in diameter. Divide it into 6 equal pieces (about 35 g each) and roll the pieces into balls. Cover with a damp towel or plastic wrap.
- Working with one dough ball at a time, use your thumb to press down the center while your fingers press the edges up into a bowl shape. Take 1 teaspoon of filling and place it in the middle of the wrapper. Close the edges. Wrap your right hand around and squeeze gently while drawing up the sides of the ball and slowly pinching the opening closed. If making meat balls, the traditional shape is a teardrop: Simply close the edges and pinch the dough off to make a teardrop shape. If making sesame balls, gently place the ball pinched side down, then roll quickly but lightly to smooth out. If making greens balls, shape into a rounded cylinder.
- Repeat with the rest of the dough. At this point, you can freeze the rice balls until just before you're ready to serve or up to 3 months. They'll also last in the refrigerator, tightly covered, for up to 1 day.
- To cook the meat and greens rice balls:
- Fill a large pot with water to 1 inch (2.5 cm) below the rim and bring to a boil over high. Gently slide in up to 4 rice balls at a time, stirring gently to prevent sticking.
- Bring the water back to a gentle simmer, then keep the heat on medium-high to stay just below boiling-if you reach boiling the rice balls will overcook. Once the balls float, after about 5 minutes, simmer for another 5 to 6 minutes. If cooking from frozen, cook for an additional 2 minutes.
- Serve hot with some of the stock they cooked in-this stock isn't meant to be slurped up, but is a way to keep the rice balls hot for consumption. Be careful when eating: The pi dong will become soupy, and we are often scalded when we eat these!
- To cook the sesame rice balls:
- Fill a large pot with water to 1 inch (2.5 cm) below the rim and bring to a boil over high. Gently slide in up to 4 rice balls at a time, stirring gently to prevent sticking.
- Bring the water back to a gentle simmer, then keep the heat on medium-high to stay just below boiling-if you reach boiling the rice balls will overcook.
- Cook for 5 minutes, until the balls float to the top. Add the remaining 1 teaspoon of Osmanthus and cook for another 30 seconds. Serve hot, with sweet fermented glutinous rice wine, or with candied Osmanthus, or dried Osmanthus, or both, or none-the variations are endless.
- Ginger-Scallion Water: In a blender, combine 2 thin slices (about ½ ounce/15 g) fresh ginger, 2 scallions, and ½ cup (120 ml) of water and blend on high until puréed. Strain through a fine-mesh sieve and reserve the flavored water.
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Ramim Rahman
[email protected]Sticky rice balls are the best!
Dogo Chalo
[email protected]I can't wait to try making these rice balls again soon!
Ty
[email protected]These rice balls are a great way to use up leftover rice.
Babirye Desire
[email protected]I would definitely recommend this recipe to anyone who loves sticky rice.
Jack Lopez
[email protected]Overall, I really enjoyed these sticky rice balls. They were easy to make and turned out delicious!
MS TV
[email protected]These rice balls were a bit bland for my taste. I think I'll try adding some more spices next time.
ARIFUR JAMAN SANAULLAH
[email protected]I'm not sure if I did something wrong, but my rice balls didn't turn out as sticky as I thought they would.
Anwar Shah Qaderi
[email protected]These rice balls were a bit time-consuming to make, but they were worth it. They were so delicious!
Sisasenkosi Ndlovu
[email protected]I'm not a fan of sesame seeds, but I still enjoyed these rice balls. The xin ru flavor was my favorite.
Kwakye Daniel
[email protected]These rice balls were a bit too sweet for my taste, but they were still good.
Md Nahid Prince
[email protected]I loved the texture of these rice balls. They were so chewy and flavorful.
Abdul Kadir
[email protected]The tang yun flavor was my favorite. It was so sweet and sticky.
TARAK HASSAN
[email protected]These rice balls were easy to make and turned out great! I will definitely be making them again.
Mthokozisi Nhlokwana
[email protected]I had a hard time finding some of the ingredients, but it was worth it in the end. These rice balls were delicious!
Akram Shoro
[email protected]These rice balls were a bit too sticky for my taste, but the flavors were good.
Hammad Akhtar Akhtar
[email protected]I'm not a huge fan of sticky rice, but these balls were really good! The flavors were well-balanced and the texture was perfect.
LiLI Westmoreland
[email protected]These rice balls were easy to make and turned out great! I especially loved the zhi ma ci flavor.
Ian Michigan
[email protected]I've never had sticky rice balls before, but these were amazing! The texture was perfect and the flavors were so unique and delicious.
Ami Ndiaye
[email protected]These sticky rice balls were a hit at my party! I made all three flavors and everyone loved them. The tang yun and xin ru were my favorites, but the zhi ma ci were also delicious.