Savory Glutinous Rice Balls

For 4
Cooking Time:
55 mins
Radish 1 pc (750g) (Peeled and cut into pieces)
Dried Shiitake Mushrooms 8 pcs (stems removed)
Dace Fish Paste 250g
Swanson Pork Bone Broth 1L
Tianjin Pickled Vegetable (Dong Cai) 35g
Lettuce 100g (Shredded)
Dried Sakura Shrimp/ Dried Shrimp 20g
Oil 1 tsp
Diced Spring Onion 1 tsp
White pepper Dashes
Glutinous Rice Flour 180g
Hot Water 180-200ml
Soak the shitake mushrooms with ½ bowls of water and sliced into thin strips, keep the soaking water.
Prepare Glutinous Rice Ball: Mix the flour with hot water, knead until the dough is smooth and does not stick to your finger. Take a small lump of dough, and roll into bite-sized balls.
Heat the oil in a pot, sauté the shiitake mushrooms and pickled vegetable until fragrant.
Add Swanson Pork Bone Broth and mushroom soaking water bring to boil, add the radish and simmer for 15-20 minutes.
Heat the pan with oil, flatten the fish paste and pan-fried until cooked. Cut into strips.
Add glutinous rice ball and fish strips into the soup, and once the glutinous rice ball floats, add lettuce.
Sprinkle with dried Sakura shrimp and spring onion. Serve with white pepper.

  1. If you use dried shrimp, soak it and keep the soaking water. Add dried shrimp in step 3, sauté with the dried shiitake mushrooms and pickled vegetable. 
  2. If the glutinous rice ball dough is too dry add a little extra water but if it is too wet, add extra flour.