INGREDIENTS

3/4 cup black glutinous rice
3/4 cup white glutinous rice
3/4 pound ground pork
3/4 pound raw shrimp, shelled, deveined and coursely chopped
1 egg, lightly beaten
2 tablespoons chopped water chestnuts
1 tablespoon chopped Chinese chives
1 tablespoon soy sauce
2 tablespoons minced ginger
2 tablespoons corn starch
1/2 tablespoon salt
1/4 tablespoon white pepper

COOKING METHOD

Getting Ready

1. In seperate bowls, soak both kinds of glutinous rice in water to cover for 2-3 hours; drain and remove to two seperate plates.

2. Prepare wok for steaming. Spread black glutinous rice evenly on the plate and steam until tender, about 20 minutes.

3. To make rice balls: combine filling ingredients in a bowl; mix well. With wet hands, roll mixture into balls, using 1 heaping tablespoon for each. Roll half the balls in black glutinous rice to coat completely. Roll the remaining balls in white glutinous rice to coat. Arrange balls, without crowding, on a heatproof plate.

Cooking

Cover and steam balls over high heat until pork is cooked through, about 25 minutes.

SOURCE: Yan Can Cook, Inc. © 2000 / Martin Yan