Sharp Rice Balls

Sharp Rice Balls

　　　Cook glutinous rice paste in a pot over heat while stirring until it becomes a paste. Mix it with raw rice paste to form a dough. Then place a wooden board with small round holes over a pot of boiling water, press the dough through the holes to form small segments that drop into the boiling water. Once cooked, they take on a pointed shape at both ends, resembling sharp rice grains — hence the name “Sharp Rice Balls.” These balls are chewy and smooth, suitable for both boiling and stir-frying. When soaked and cooked in a pork bone broth, their flavor is especially rich, fragrant, and delicious.