Recipe For Deep Fried Glutinous Rice Balls

This recipe of deep fried glutinous rice balls is a Chinese-style snack or Tim Sum. You can serve this with Chinese tea. Glutinous rice is sticky and is commonly found in Asian recipes. Glutinous rice is frequently used as an ingredient in sweet desserts and savoury dishes such as rice dumplings.



Recipe for Deep Fried Glutinous Rice Balls



Ingredients for Rice Balls and Fillings :

• 1.2kg glutinous rice


• 225g pork, cubed


• 110g prawns, shelled and cubed


• 35g Chinese waxed meat, cubed


• 4 Chinese dried mushrooms


• 1 onion, peeled and chopped


• 75g barbecued pork, cubed


• 75g green peas

Seasonings for Glutinous Rice :

• 4 tablespoons fine salt


• 2 teaspoons mono sodium glutamate (MSG)


• 1/2 tablespoons fine sugar


• 1 tablespoon light soy sauce


• 1/2 tablespoons oyster sauce


• 3 teaspoons sesame oil


• a pinch of white pepper


• 6 tablespoons cooking oil

Seasonings for Fillings :

• 4 tablespoons stock or water


• 1/2 teaspoons fine salt


• 1/2 teaspoons MSG


• 2 teaspoons fine sugar


• 2 teaspoons light soy sauce


• 2 teaspoons oyster sauce


• 1 teaspoon sesame oil


• a pinch of white pepper


• 1/2 tablespoons corn flour

Ingredients for the Frying Batter :

• 225g self-raising flour


• 2 teaspoons fine salt


• 300g water


• 1 egg, beaten


• 1 1/2 tablespoons cooking oil

Method :

1. Wash the glutinous rice. Soak in water for 5-6 hours. Drain to prepare for steaming. Line a piece of clean, wet cloth to the interior of a bamboo steamer. Place the glutinous rice into the steamer, making a hole in the center. After steaming for 20 minutes, use a pair of chopsticks to stir the rice, sprinkle a little water to the rice for a more fluffy texture when cooked. Continue steaming for another 25 minutes.
2. Cool the rice after steaming. Season the rice with the rice seasonings and mix well.
3. Prepare the fillings. Soak the mushrooms in water till soft. Remove the stalks and chop the mushrooms into small cubes.
4. Heat a frying pan and add 2 tablespoons of cooking oil. When the oil is hot, add in the onions, prawns, pork, waxed meat and mushrooms. Fry till fragrant.
5. Stir the filling seasonings well and add into the frying pan. Lastly, add in the green peas and barbecued pork. Stir well and remove from heat.
6. Divide the seasoned rice into 20 portions. Divide the seasoned fillings into 20 portions. Wrap one portion of fillings in one portion of rice. Shape it into a ball. If the rice sticks to the hand, dip the hand into some water to remove the stickiness. After wrapping all the 20 rice balls, prepare the frying batter.
7. Add the salt to the self-raising flour. Then add the water and beaten egg to the mixture, stirring thoroughly. Add in the oil last.
8. Dip the rice balls into the batter and deep fry in 6 rice bowls of hot cooking oil till crispy and cooked.

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