Pearl Meatballs

Pearl Meatballs

　　Pearl Meatballs

　　The dual-flavor pearl meatballs feature distinctly colored, beautifully shaped balls that are glutinous, fragrant, moist, and equally delicious in both sweet and savory versions.

　　Ingredients: 500g glutinous rice, 100g date paste filling, 100g boneless chicken meat, 3 eggs, 50g cornstarch, half a red sausage, 50g cooked winter bamboo shoots, 50g shredded coconut, an appropriate amount of ginger, an appropriate amount of chopped scallions.

　　The preparation process for dual-flavor pearl meatballs is as follows: Wash the glutinous rice and soak it in water (soaking time is longer in winter, shorter in summer), then take 400g and mix while hot with egg mixture and let the mixture cool; divide and roll the date paste filling into balls, dice the chicken meat into small bits, and chop the red sausage, ginger, and winter bamboo shoots into small pieces. Stir-fry these to make a three-delicacy filling, then stir in chopped scallions. Let the filling cool. Wrap the prepared glutinous rice dough separately around the sweet and savory fillings, then coat with the remaining soaked rice. Steam until cooked (about 5 minutes). After removing from the steamer, evenly coat those with sweet filling with shredded coconut. Arrange on a plate and garnish beautifully.