Steamed Meatballs with sticky rice also named as pearl balls
Wash to clean sticky rice and then soak in water for 4 hours until easy to break.
Add pork (with at least 30% fat), salt, white pepper, ginger, spring onion, egg, cornstarch, light soy sauce and oyster sauce in a blender. Blend with pause until there are still some particles.
Add sesame oil and continue stir the meat in one direction for 2-3 minutes and then shape the pork into balls.
Place the meatballs into sticky rice and slightly press the surface to make sure the rice is well attached.
Place in steamer and steam for 30 minutes (I use high pressure cook with rice procedure, taking 20 minutes). Make some decoration and serve hot.
This batch can make around 10 balls and the Nutrition facts are calculated based on every single ball.