Main Ingredients:
Yam: appropriate amount; Pork: appropriate amount; Glutinous Rice Flour: appropriate amount; Glutinous Rice: appropriate amount.
Auxiliary Materials:
Water: appropriate amount.
Seasonings:
Salt: appropriate amount; Chicken Essence: appropriate amount; Pepper: appropriate amount; Sesame Oil: appropriate amount; Cooking Oil: appropriate amount.
Taste: Sweet; Cooking Method: Steaming; Time: Half an hour; Difficulty: Advanced.
Steps for Cooking Yam Pearl Balls
Won the prize of the second season theme competition about beans, a feast of beans.
Wash and peel the yam, and cut it into pieces.
Place the cut yam on a plate and steam it until cooked.
Chop the pork into minced meat.
Soak the glutinous rice in advance for 2 hours, then drain and set aside.
Mash the steamed yam with a spoon.
Add the minced pork to the mashed yam.
Add appropriate amount of glutinous rice flour/starch; (Jingchu thinks glutinous rice flour has a more sticky texture than starch).
Add appropriate amount of salt, chicken essence, sesame oil, and pepper.
Then use a whisk to mix the ingredients evenly. If the meat filling feels too dry during the mixing process, you can add some water as needed.
Look! The filling is mixed well in no time. With the whisk, it’s much easier to mix the filling and saves a lot of unnecessary effort.
Roll the filling into balls of roughly the same size.
Then, place the balls in a plate with glutinous rice, gently press them with your hand, and roll the balls in a circular motion (be careful not to press too hard).
Look! The balls are wrapped tightly in glutinous rice.
Place the glutinous rice-wrapped yam pearl balls on a plate, bring water to a boil in a pot, cover the pot with a lid, and steam over high heat for about 25 minutes.
The glutinous rice is wrapped around the balls, crystal clear and chewy. It’s great as a main dish or a snack. Come and try it out!
