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Chinese Recipe : Pearl Balls


  • 150g glutinous rice (soak in water for 2 hours and let dry)
  • 2 pieces beancurd (400g)


  • 2 tbsp water chestnuts, finely chopped
  • 2 tbsp Chinese mushrooms, finely chopped
  • 1 tbsp celery, chopped
  • 2 tbsp cornstarch


  • 1 tsp salt
  • 1 tsp MSG (optional)
  • A dash of pepper
  • 1 tbsp sesame oil
  • 2 tbsp water
  • 1 egg
  • 1 thin cheesecloth


  1. Squeeze out excess water from the beancurd by wrapping them in a cheesecloth and putting a heavy weight on top of it for 10 minutes.
  2. Stir-fry 'A' lightly in 2 tbsp oil, add 'B' and the cornstarch; stir to mix and remove.
  3. Add the beancurd and 1 egg, and mix thoroughly to a sticky paste.
  4. Shape into balls 3 cm in diameter, and coat with the glutinous rice.
  5. Place a thin damp cheesecloth on a tray, arrange the balls on it and steam for 20 minutes; remove and serve.

Note: This dish can be served as a snack.

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Last Modified: 11/27/11.