Ingredients with Measurements:
- 2 cups of glutinous rice
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 pound of ground pork
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1 tablespoon of vegetable oil
- 1 cup of chopped shiitake mushrooms
- 1 cup of chopped carrots
- 1 cup of chopped scallions
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of cornstarch
- 1/2 cup of water
- Vegetable oil for frying
Special equipment needed:
- Bamboo steamer
- Parchment paper
- Large mixing bowl
- Large skillet
- Slotted spoon
- Plate lined with paper towels
Step-by-step instructions:
1. Rinse the glutinous rice in cold water until the water runs clear. In a rice cooker or a pot, combine the rice, water, salt, and vegetable oil. Cook the rice according to the manufacturer's instructions or until it's fully cooked and sticky. Let it cool to room temperature.
2. In a large mixing bowl, combine the ground pork, soy sauce, oyster sauce, sesame oil, cornstarch, and vegetable oil. Mix well and set aside.
3. In a large skillet over medium-high heat, sauté the shiitake mushrooms, carrots, scallions, garlic, and ginger until they're tender. Add the ground pork mixture, salt, and black pepper. Cook until the pork is browned and fully cooked. Set aside.
4. In a small bowl, mix the cornstarch and water until it's smooth. Set aside.
5. Line a bamboo steamer with parchment paper. Take a handful of sticky rice and flatten it into a thin layer on the parchment paper. Spoon a tablespoon of the pork mixture onto the center of the rice. Fold the rice over the pork and shape it into a ball. Repeat until all the rice and pork mixture are used up.
6. Dip each rice ball into the cornstarch mixture and coat it evenly. Heat the vegetable oil in a deep skillet over medium-high heat. Fry the rice balls until they're golden brown and crispy. Use a slotted spoon to transfer them onto a plate lined with paper towels.
7. Serve the fried sticky rice wraps hot with your favorite dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Cook the rice according to the manufacturer's instructions. Fry the rice balls in vegetable oil over medium-high heat.
Serving size:
This recipe makes about 20 fried sticky rice wraps.
Nutritional information:
Calories: 220
Fat: 10g
Carbohydrates: 25g
Protein: 8g
Sodium: 350mg
Sugar: 1g
Substitutions for ingredients:
You can substitute ground chicken or beef for the ground pork. You can also use different vegetables such as bell peppers, zucchini, or broccoli.
Variations:
You can add different seasonings to the pork mixture such as chili powder, cumin, or paprika. You can also add cheese or herbs to the rice mixture.
Tips and tricks:
Make sure the rice is fully cooked and sticky before shaping it into balls. Use a slotted spoon to transfer the rice balls onto the plate lined with paper towels to remove excess oil.
Storage instructions:
Store the fried sticky rice wraps in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fried sticky rice wraps in the oven at 350°F for 10-15 minutes or until they're heated through.
Presentation ideas:
Arrange the fried sticky rice wraps on a platter and garnish them with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
Serve the fried sticky rice wraps with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed vegetables or a salad.
Troubleshooting advice:
If the rice balls fall apart while frying, add more cornstarch to the mixture.
Food safety advice:
Make sure the pork is fully cooked before serving. Store the leftovers in the refrigerator and reheat them thoroughly before eating.
Food history:
Sticky rice wraps are a popular street food in Southeast Asia, especially in Thailand and Vietnam.
Flavor profiles:
The fried sticky rice wraps are savory, crispy, and slightly sweet.
Serving suggestions:
Serve the fried sticky rice wraps as an appetizer or a main dish.
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