Recipes
Pearl Rice Balls
45 mins
45 mins
Serves Makes 20
Serves Makes 20
Voted the winner of our 2025 Christmas Cook Off by her peers is Ruby with her Pearl Rice Balls. They look beautiful, and they are tasty with a surprise in the middle. Ruby is a member of the Rotary Club of Auckland South.
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Ingredients
Filling:
- 4-5 pieces fresh shiitake mushrooms, finely diced
- 80g vegetarian ham or sausage, finely diced
- 150g firm tofu, pressed and crumbled
- 40g Carrot, finely diced
- 1 tsp minced ginger
- 1.5 Tbs soy sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper powder
- 2 Tbs Potato starch or tapioca starch
Coating:
- 1 Cup glutinous rice (sticky rice), soaked for 3–4 hours (or overnight)
Directions
Prepare the Rice
- Rinse the glutinous rice and soak it for at least 3–4 hours.
- Drain well and set aside.
Make the Filling
- Press tofu to remove excess moisture, then crumble it.
- Heat a little oil in a pan; sauté mushrooms and carrots first.
- Add vegetarian ham and sauté until fragrant.
- Let it cool, then mix in tofu, ginger, soy sauce, sesame oil, white pepper, and starch.
- Combine into a slightly sticky mixture.
Form the Rice Balls
- Roll the filling into balls about 3 cm in diameter.
- Coat each ball evenly in the soaked glutinous rice.
- Place them on parchment paper or cabbage leaves in a steamer basket.
Steam over medium heat for 20–25 minutes, until the rice turns translucent.
Serving Tips • Tastes great even when served cold or at room temperature. • Perfect with light dipping sauces (see below).
Sauce：
- 1 Tbs soy sauce
- A pinch of sugar
- 1/4 tsp white pepper powder
- Water (optional)
- Some chopped coriander
- Mix ingredients together and serve with the balls.
