Ingredients with Measurements:
- 2 cups glutinous rice
- 1/2 cup lap xuong (Chinese sausage), diced
- 1/4 cup dried shiitake mushrooms, soaked and diced
- 1/4 cup dried shrimp, soaked and diced
- 1/4 cup shallots, diced
- 1/4 cup scallions, sliced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
- Water as needed
Special equipment needed:
- Steamer
- Mixing bowl
- Wooden spoon
- Plastic wrap
Step-by-step instructions:
1. Rinse the glutinous rice until the water runs clear. Soak the rice in water for at least 2 hours.
2. In a mixing bowl, combine the diced lap xuong, shiitake mushrooms, dried shrimp, shallots, scallions, soy sauce, oyster sauce, sesame oil, salt, and pepper.
3. Drain the soaked glutinous rice and add it to the mixing bowl. Mix well.
4. Add enough water to the mixture to make it moist but not too wet.
5. Scoop a tablespoon of the mixture and form it into a ball. Repeat until all the mixture is used up.
6. Place the rice balls on a plate lined with plastic wrap.
7. Steam the rice balls for 20-25 minutes or until cooked through.
8. Serve hot.
- Time:
Preparation time: 2 hours soaking time + 30 minutes
- Cooking time: 20-25 minutes
5. Temperature:
- Steamer: Medium-high heat
Serving size:
- Makes about 20 rice balls
Nutritional information:
- Calories per serving: 120
- Total fat: 3g
- Cholesterol: 15mg
- Sodium: 270mg
- Total carbohydrates: 19g
- Dietary fiber: 1g
- Sugars: 0g
- Protein: 4g
Substitutions for ingredients:
- Lap xuong: Can be substituted with any other type of sausage or protein, such as ground pork or chicken.
- Shiitake mushrooms: Can be substituted with any other type of mushroom.
- Dried shrimp: Can be omitted or substituted with fresh shrimp.
- Shallots: Can be substituted with onions or garlic.
- Soy sauce: Can be substituted with tamari or coconut aminos.
- Oyster sauce: Can be substituted with hoisin sauce or soy sauce.
- Glutinous rice: Can be substituted with regular rice, but the texture will be different.
Variations:
- Add chopped cilantro or parsley for extra flavor.
- Mix in some chopped water chestnuts or bamboo shoots for crunch.
- Use different types of sausage or protein for variety.
Tips and tricks:
- Make sure the rice mixture is moist enough to form into balls, but not too wet or it will fall apart.
- Use plastic wrap to prevent the rice balls from sticking to the plate or steamer.
- Serve with soy sauce or sweet chili sauce for dipping.
Storage instructions:
- Store leftover rice balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the rice balls for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the rice balls on a platter with dipping sauce on the side.
- Garnish with sliced scallions or sesame seeds.
Garnishes:
- Sliced scallions
- Sesame seeds
Pairings:
- Serve with a side of stir-fried vegetables or a salad.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Cucumber salad
Troubleshooting advice:
- If the rice balls are falling apart, add more water to the mixture to make it more moist.
- If the rice balls are too sticky, add more rice to the mixture.
Food safety advice:
- Make sure the rice balls are cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Lap xuong sticky rice balls are a popular snack in Vietnam and China.
Flavor profiles:
- The lap xuong adds a sweet and savory flavor to the sticky rice balls, while the shiitake mushrooms and dried shrimp add umami.
Serving suggestions:
- Serve as an appetizer or snack.
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