Photograph of the finished Fried Sticky Rice Balls with Mixed Filling

Vietnam · Xôi viên chiên nhân thập cẩm

Fried Sticky Rice Balls with Mixed Filling

1 hr Hands-on time + 4 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 1.1 lb
  • Photograph of Chinese sausage Chinese sausage 5.6 oz
  • Photograph of Prawns Prawns 8.5 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Glutinous rice flour Glutinous rice flour 4.2 oz
  • Photograph of Oil Oil 1 ⅔ cups
  • Photograph of Shallots Shallots 1.2
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Oyster sauce Oyster sauce 3 ¼ tbsp

Method

  1. 1 Soak glutinous rice for 4 hours, then steam it for 25 minutes to make sticky rice, and let it cool slightly.
  2. 2 Sauté Chinese sausage, minced shrimp, shiitake mushrooms, and red onion with oyster sauce for 6 minutes to make the filling.
  3. 3 Pound the glutinous rice with glutinous rice flour for 5 minutes until it forms a sticky, pliable dough; the glutinous rice flour is what keeps the balls from cracking when fried.
  4. 4 Wrap the filling in sticky rice, roll it into a ball, then dip it in egg and roll it in dry glutinous rice flour.
  5. 5 Fry in oil at 170 degrees for 5 minutes until the crust is golden and crispy while the inside remains soft and chewy.

With an appliance

  • Air fryer 58 min

    Replace step 5: spray oil evenly over the glutinous rice balls, then fry them in an air fryer at 190 degrees for 11 minutes, flipping them at the 7th minute to ensure a crispy golden crust while keeping the rice inside soft and chewy.

Start cooking