INGREDIENTS

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

COOKING METHOD

GETTING READ

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

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

To make rice balls: Combien filling ingredients ina bowl; mix well. With wet hands, roll mxiture 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

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

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