Three-Colored Steamed Glutinous Rice Meatballs

Three-Colored Steamed Glutinous Rice Meatballs

【 Main Ingredients 】(Makes 5–6 pieces per type)

• Ground pork / 360g
• Scallions (green onions) / 80g
• Sake / 1 tablespoon
• Soy sauce / ½ tablespoon
• Salt / 1 teaspoon
• Glutinous rice / ¾ cup

【 Meatball Variations 】

＜Japanese Style (White)＞

• Daikon radish / 40g
• Potato starch (katakuriko) / 2 teaspoons
• Asparagus (optional)
• Thin egg strips (optional)

＜Western Style (Red)＞

• Small tiger prawns / 4
• Dill / 1 sprig
• Potato starch / 2 teaspoons
• Red food coloring / a few drops
• Yellow bell pepper / as needed
• Chili pepper / as needed

＜Indian Style (Yellow)＞

• Mushrooms / 2 (chopped)
• Shredded cheese / 20g
• Potato starch / 2 teaspoons
• Curry powder / 1 teaspoon
• Turmeric powder / a pinch
• Red bell pepper (optional)
• Cilantro (optional)

【 Instructions 】

1. Soak glutinous rice for 8 hours. Drain and let rest for 30 minutes.

2. Finely chop scallions and mix with all main ingredients (ground pork, sake, soy sauce, salt).

＜Japanese Style (White)＞

3. Cut daikon into 5mm cubes. Mix with pork mixture and potato starch.

4. Shape into balls, coat with white glutinous rice, and top with asparagus/egg strips.

＜Western Style (Red)＞

5. Peel, devein, and pat dry prawns. Dust with potato starch and roughly chop.

6. Mix chopped dill into pork mixture with potato starch and red food coloring.

7. Shape into balls, coat with red-tinted rice, and garnish with yellow bell pepper/chili.

＜Indian Style (Yellow)＞

8. Mix mushrooms, curry powder, turmeric, potato starch, and cheese into pork mixture.

9. Shape into balls, coat with yellow-tinted rice, and top with red bell pepper/cilantro.

10. Boil 500ml water in a pot. Place meatballs in a steamer basket, cover, and steam over medium-high heat for 25–30 minutes.

Recipe by BRUNO Official