How To Cook Chinese Rice Balls

To cook the glutinous rice balls first bring a pot of water to a boil. Mix in the garlic and ginger and season with soy sauce and cayenne pepper. In the western tradition you can either cook this rice by combining rice and water in a sauce pan bringing it to a rolling boil covering it with a lid and dropping the temperature to a low simmer.

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Press the rice on well and place the balls in a steamer basket.

How to cook chinese rice balls. Cook rice until water is almost absorbed stirring frequently. Add the sesame balls and stir immediately to prevent them from sticking. Gently slide in some tang yuan see note 4.

Adding hot water makes the rice balls chewy. When all the balls start to float on the surface cook for a further minute. Frozen glutinous rice balls can be easily found at asian supermarkets but many families still make them at home.

The rice balls are traditionally stuffed with sweet fillings such as black sesame red bean or peanut paste. While you are assembling bring a medium pot of water to a boil. If making an italian risotto you add a cup of flavorful liquid to the rice.

Stir occasionally to prevent the rice balls from sticking. To make sure the balls are not stick to the bottom of the pot use a spoon to scoop them lightly. Stir in rice and reduce heat to low.

Cover and steam for around 10 minutes until cooked. The rice will cook in 20 minutes. Adding the sesame balls will cool down the water temperature significantly so once the water comes back up to a boil add a 1 2 cup of water to the pot.

Reduce the heat to low. The white skin of the rice balls is made from mixing glutinous rice flour with a bit of water which gives the skin its chewy texture. Form the mixture into small balls and coat in the rice.