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Start with bags labeled “long-grain sticky rice,” “sweet rice” or “glutinous rice.” If it isn’t on the shelves of your local grocery, check the ethnic foods section. If it’s not there, visit a nearby Asian or international grocer. Still no luck, here is a link from Amazon. CLICK HERE
Sticky rice gets its stickiness from starch; that is amylopectin (not so much amylose) While it does contain a little bit of amylose, it’s an insignificant amount. It’s the amylopectin, that creates the stickiness of sticky rice.
- Cook short grain sticky rice
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- Decide what will be in the center of your balls:
- Salmon: Sear 8 salmon strips for 30 seconds per side. Sprinkle with salt.
- Plums: Pit 8 plums
- Sausage: Cook Smokey Links
- Put 1 1/2 TBL rice in the center of your palm
- Create a hole in the center
- Fill the hole with your filling
- Form into a ball, enclosing the filling
- Shape into a triangle (for appearance)
- Tightly press to hold the shape, but not too tight
- Put a strip of wet seaweed around the ball – shiny side out
Serve with soy sauce