Feb 13

Feb 13 Stuffed Sticky Rice Balls

Cheese, Robert Jones, Snacks, Supper, Travel

Among the favourites for Chinese New Year, stuffed sticky rice balls are favoured for their symbolism of family togetherness. Seemed a good choice in these isolating Covid times.

I had anticipated that they would be tricky to make but actually they were really easy. But there is a method and a madness to it.

First cook up some rice. It’s supposed to be Chinese sticky rice. I considered using the pudding rice, but eventually plumped for some risotto rice. Boil it till it becomes a mush. You could flavour it by cooking in coconut milk if you want.

While that’s cooking, create a filling. It seems to be anything you want, and I certainly intend to experiment in the future. The rice likes both sweet and savoury flavours.

I went savoury - a mixture of onions, garlic, some lardons I had left over, plus a dab of tamarind sauce and some chopped ginger, which I fried up in a pan.

To make the balls, find a small cup, or a glass - basically something to use as a mould. Depends on how large you want your balls to be. Line it with a plastic bag or some clingfilm. Put a large dollop of the rice into it, and press it to the sides to make a well.

Add your filling, and then add enough rice to make a top. Then gather up the plastic, forming the ball in you palm, twisting the top to compact the rice. I put my balls into the fridge for them to rest.

They’d be fine to eat as they are, but I baked mine, drizzled with ginger infused olive oil, and sprinkled with carraway seeds.

I’ve seen recipes that include peanut butter, and I am pretty sure that custard would go really well. Will try some different fillings and report back. Is chocolate going too far?

Now… what’s next on the Chinese New Year food list?