Soft and chewy glutinous rice balls that are immersed in tasty and hearty soup. It's a meal in a bowl. Takes less than an hour to make in an instant pot. See how to make these rice balls more interesting by adding color and patterns!
Slice the Chinese sausage in diagonal strips about 2-2.5" (5 - 6 cm) in length
Slice daikon, napa in diagonal strips about 2-2.5" (5 - 6 cm) in length
3 strips Chinese sausage, 454 g Chinese radish, 454 g napa cabbage leaves
Slice shitake mushrooms into ½" (~1 cm) thickness.
5 dried shitake mushrooms
Black sesame dough
Add the glutinous rice into a bowl and make a well in the center.
227 g glutinous rice flour
Heat / microwave one of the bowls of black sesame drink until bubbling, this should only take a few seconds.
90 ml black sesame drink
Pour the hot black sesame drink into the glutinous rice flour and mix with chopsticks or spoon.
Add the room temperature black sesame drink and mix.
90 ml black sesame drink
Stir mixture until all the the liquid is absorbed. This should appear crumbly and dry. Don't be tempted to add more water until after kneading by hands.
Using your hands, knead the dough for 2-3 minutes until well combined. Allow it to rest, covered, for about 10 minutes.
Orange dough
Add the glutinous rice rice into a bowl and make a well in the center.
227 g glutinous rice flour
Heat / microwave one of the bowls of black sesame drink until bubbling, this should only take a few seconds.
90 ml carrot juice
Pour the hot carrot juice into the glutinous rice flour and mix with chopsticks or spoon.
Add the room temperature carrot juice and mix.
90 ml carrot juice
Stir mixture until all the the liquid is absorbed. This should appear crumbly and dry. Don't be tempted to add more water until after kneading by hands.
Using your hands, knead the dough for 2-3 minutes until well combined. Allow it to rest for about 10 minutes.
Making the stiped pattern
On your work surface, roll with rolling pin or flatten by hand each piece of dough into a flat piece.
Place one piece on top of the other.
Roll dough into a swiss roll and continue to roll the dough into a long snake about 1-1.5" (2.5-4 cm) in diameter.
Cut dough into 1-1.5" (2.5-4 cm) pieces.
With both your palms, roll dough into balls.
Cooking the balls
Boil water in a saucepan.
Add balls to the pot while stirring the water to prevent the balls from sticking to the bottom.
When the balls float to the top, cook for an additional minute.
Using a slotted spoon, remove balls from water and add it to your soup.
Assemble the soup
Strain the pork stock through a sieve or colander.
Add the clear pork stock back into the instant pot.
Turn the instant pot to "saute" and add the rest of the ingredients.
5 dried shitake mushrooms, 454 g napa cabbage leaves, 454 g Chinese radish, 3 strips Chinese sausage
Season with salt and pepper to taste.
Pour your soup into individual bowls and top with the glutinous rice balls. Enjoy!