# White Radish Sticky Rice Balls 糯米蘿蔔絲丸

Cuisine: chinese · Time: 55 minutes · Servings: 6

## Ingredients

- 1200 g White radish (aka lo bak, shredded)
- 1 c Glutinous rice (, uncooked)
- 2  Chinese sausages  (aka lap cheung, diced)
- 225 g Ground pork
- 4  Large shiitake mushrooms (, diced)
- 2  Large shallot (, sliced)
- ½ stalk		 Green onions ((green part only), chopped)
- 1 tbsp Dark soy sauce
- 2 tsp Oyster sauce
- 2 tbsp Shaoxing wine
- ½ tsp Sugar
- 1/8 tsp White pepper powder
- 1 tsp Salt
- 2 tbsp Oil
- 6 tbsp Sweet potato starch (, potato starch or tapioca starch)
- 3 tbsp Wheat starch
- ¼ tsp Sugar
- ½ tsp Light soy sauce
- 1 tsp Corn starch

## Steps

1. Soak glutinous rice in water for 4 hours.  Rinse and let dry in colander.  I don’t recommend soaking overnight as rice may get too soft after cooking
2. Soak shiitake mushrooms for approx. 4 hours.  Soaking time depends on thickness of the shiitakes.  You may also soak overnight
3. Marinate ground pork in ¼ tsp sugar, ½ tsp light soy sauce and 1 tsp corn starch.  Mix well
4. Shred white radish.  Add 1 tsp salt and mix well
5. Remove stems on shiitakes and dice
6. Submerse Chinese sausages in boiling water for 5 seconds and then wipe dry.  Dice This step is to remove dust and impurities
7. Slice shallots and chop green onions
8. Take some of the white radish in your hands and squeeze out the water.  You may also use a cheese cloth to extract water. You do not need to wring out all the water.  Retaining some of the moisture will help keep the rice balls moist
9. In a wok or pan, on medium-high heat, add 2 tbsp oil.  Add ground pork.  Fry until 70% cooked.  Remove from wok and leave the oil
10. Add sliced shallots and fry until softened
11. Add diced Chinese sausage.  Stir-fry for one minute
12. Add diced shiitake mushrooms.  Stir-fry and mix well
13. Add ground pork back into the wok.  Stir-fry and mix well
14. Add 2 tbsp Shaoxing wine, ½ tsp sugar and 1/8 tsp white pepper powder.  Mix well
15. Add soaked glutinous rice, 1 tbsp dark soy sauce and 1 tsp oyster sauce.  Mix well
16. Turn off heat
17. Add shredded white radish.  Mix well
18. Add 6 tbsp sweet potato starch and 3 tbsp wheat starch.  Mix well
19. Form into 4cm balls and place onto a plate that is suitable for steaming.  If you want to make the balls larger, you’ll need to steam them for a longer time.  Optional: you can put them into aluminum cupcake liners or mini pie tins for serving convenience
20. Steam for 15 minutes on high heat  They’re ready when the rice is cooked
21. Garnish with chopped green onions and serve

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Source: auntieemily — https://auntieemily.com/white-radish-sticky-rice-balls/
Page: https://findfood.fun/vi/recipes/7297
Language: en (requested translation unavailable)