Pearl Sticky Rice Meatballs

Prep Time: 10m | Cook Time: 40m | Servings: 4

Ingredients

Meatballs

• 1 cup glutinous rice (sticky rice), rinsed and soaked overnight
• 500g plant-based mince (or your favourite mince)
• 1/2 cup panko breadcrumbs (adjust based on the moisture of your mince)
• 2 tablespoons soy sauce
• 1 tablespoon vegetarian mushroom oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 2 tablespoons green onions, finely chopped
• 1/2 teaspoon five-spice powder
• 1 tablespoon cornstarch (optional, for texture)
• Salt and pepper, to taste
• 2 tablespoons cooking oil, for frying

To Serve

• Black sesame seeds
• Chilli oil
• Coriander
• Soy sauce
• Chinese black vinegar
• Sesame oil
• Sugar

Instructions

Wash and soak the glutinous rice the night before in cold water.

When ready to make the meatballs, drain the soaked rice well and pour it onto a plate to dry out slightly.

In a large mixing bowl, combine the plant-based mince, panko breadcrumbs, soy sauce, mushroom oyster sauce, sesame oil, grated ginger, minced garlic, green onions, five-spice powder, cornstarch (if using), salt, and pepper. Mix well to combine.

Form small meatballs with the mixture and roll each one in the soaked sticky rice. Press gently to ensure the rice sticks evenly to the meatball. Repeat until all meatballs are coated.

Place the rice-coated meatballs on a parchment-lined steamer basket, leaving space between each one. Steam over high heat for 35-40 minutes, or until the rice becomes translucent and the filling is heated through.

Once done, remove the meatballs from the steamer and sprinkle with black sesame seeds and fresh coriander.

Serve with a dipping sauce made from chilli oil, soy sauce, Chinese black vinegar, sugar, and sesame oil.