Fried Sticky Rice Balls with Mixed Filling

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.