RECIPE INGREDIENTS


Sticky Rice Balls Recipe

For Rice:

2 cups uncooked glutinous rice


For Fillings:

Crab Meat

Avocado

Pre-cooked tiny shrimp

Jicama

Cilantro

Smoked scallops

Fresh plums

Enoki and shiitake mushrooms

Preserved ginger


For Coatings:

Snipped chives

Toasted plain or black sesame seeds

Brightly colored flying fish roe

Black caviar

Toasted pine nuts

Chopped nori (thin sheets of dried seaweed)

Chopped fennel tops


Dipping Sauce (see recipe)





RECIPE METHOD


FOR RICE: In a heavy-bottomed pot bring 3 cups of water to a boil. Add
rice and return to a boil. Cook for 1 minute. Drain rice and return to
pot. Cook, covered, over low heat for 20 minutes. Let stand, covered,
for 10 minutes.


FOR FILLINGS: Choose a variety of fillings. Chop items into small
pieces. Combine items according to taste. Some examples of good
combinations: crab and avocado; baby shrimp, jicama, and cilantro; duck
and plums; smoked scallops and preserved ginger.


Set out a bowl of warm water, a clean dishcloth for your hands, and a
plate rubbed with oil. Moisten hands with warm water. Scoop about 1 to
2 tablespoons of rice, mold around a small amount of filling, and shape
into a 1-inch ball between your palms. Set on oiled plate. Repeat with
remaining rice, wiping your hands as needed.


FOR COATINGS: Roll Sticky Rice Balls in the coatings of your choice.
Set on a platter or tray. Serve with dipping sauce.

wrote:
> RECIPE INGREDIENTS

>
> Dipping Sauce (see recipe)
>

so? do we get the dipping sauce recipe? =)