Sticky Rice Balls with Sausage and Dried Shrimp

Ingredients

• ¼ teaspoon freshly ground black pepper
• ½ teaspoon dark sesame oil
• Rice balls:
• 1 tablespoon lower-sodium soy sauce
• ¹/₃ cup lower-sodium soy sauce
• 1 cup coarsely chopped fresh cilantro
• ¼ teaspoon freshly ground black pepper
• + 35 more ingredients
• • ½ teaspoon granulated sugar
  • 1 teaspoon fish sauce
  • Sauce:
  • ¾ cup thinly sliced green onions
  • 4 cups water, divided
  • 2 tablespoons water
  • ¹/₃ cup lower-sodium soy sauce
  • 1 teaspoon sesame seeds, toasted
  • 1 teaspoon fish sauce
  • 2 tablespoons water
  • 1 teaspoon sesame seeds, toasted
  • 1 (8-ounce) can sliced bamboo shoots, drained and coarsely chopped
  • 2 cups uncooked short-grain glutinous rice
  • 4 cups water, divided
  • ¹/₃ cup dried baby shrimp
  • Rice balls:
  • 2 teaspoons brown sugar
  • ½ teaspoon dark sesame oil
  • ½ teaspoon chili garlic sauce (such as Lee Kum Kee)
  • 4 garlic cloves, minced
  • ½ teaspoon granulated sugar
  • 1 (1/2-ounce) Chinese sausage link
  • ½ teaspoon chili garlic sauce (such as Lee Kum Kee)
  • ¾ cup thinly sliced green onions
  • 4 garlic cloves, minced
  • 1 (8-ounce) can sliced bamboo shoots, drained and coarsely chopped
  • 2 ½ teaspoons dark sesame oil, divided
  • 1 cup coarsely chopped fresh cilantro
  • 1 tablespoon lower-sodium soy sauce
  • Sauce:
  • ¹/₃ cup dried baby shrimp
  • 2 cups uncooked short-grain glutinous rice
  • 1 (1/2-ounce) Chinese sausage link
  • 2 ½ teaspoons dark sesame oil, divided
  • 2 teaspoons brown sugar

1. To prepare rice balls, place rice in a sieve. Rinse with cold water; drain. Bring 3 cups water to a boil in a saucepan; add rice to pan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 10 minutes. Place rice in a large bowl; cool to ...

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