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Special Savory Glutinous Rice Balls

Special Savory Glutinous Rice Balls
Preparation Time 25 mins Servings 4 persons
 

Soup Base Ingredients

1 bottle YANG SHENG LE™ Cordyceps Concentrated Herbal Soup
3g Wolfberries
1 litre Water

Making Soup Base

1. Bring to boil 1 litre of water, add in YANG SHENG LE™ Cordyceps Concentrated Herbal Soup and wolfberries. Stir well.
2. Add glutinous rice balls. Cook till balls float on the surface.
3. Sprinkle over some coriander leaves. Serve while hot.

Filling Ingredients

250g Pumpkin, peeled, cut into chunks and steamed and mashed
100g Minced chicken
80g Prawns, shelled and dices
3 Water chestnut, peeled and dices
2 Dried mushrooms, soaked and dices
20g Carrot, dices
3g Wolfberries, soaked
1 pc Dried flat fish (bian yu), fried and pounded
1 stalk Spring onion, chopped
Adequate cooking oil

Seasoning

2 tbsp MAGGI Premium Oyster Sauce (Healthier Choice, Less Salt)
2 tsp Sesame oil
¼ tsp White ground pepper

Making Filling

1. Heat oil in wok to sauté dried mushroom and carrot for 2 minutes. Add in chicken and prawn, fry briefly.
2. Add in water chestnut, wolfberries and seasoning, stir – fry well.
3. Add in mashed pumpkin, pounded flat fish and spring onion and mix well.

Rice Ball Ingredients

100g Glutinous rice flour
15g Potato starch
50ml Water

Making Rice Ball

1. Mix flour with potato starch. Add water and knead into dough.
2. Divide dough into balls of 15g to wrap up with the fillings.
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