Jingpo Rice Balls, American Supermarket Ingredients (rare technique)

Ingredients

• 400 g Long Grain White Rice (dry weight; rinse before cooking)
• 100 g Beef Loin (trimmed, cut into small pieces for hand mincing)
• 0.5 tsp Coriander Seeds (toasted and ground)
• 10 g Douchibing (Fermented Soybean Cake) (toasted and broken up before grinding)
• 0.5 tbsp Chili Powder (toasted for extra heat)
• 2 cloves Garlic (finely minced)
• 1 tsp Fresh Ginger (peeled and minced)
• 2 Fresh Red Chili (seeded and finely minced)
• 30 g Cilantro (roughly chopped)
• 10 g Thai Basil (leaves torn)
• 5 g Culantro (finely chopped; may be found in Mexican or Asian markets)
• 5 g Laksa Leaf (Rau Ram) (thinly sliced; optional)
• 15 g Dill (fresh, chopped; used in Western adaptation)
• 10 g Sweet Basil (used in Western adaptation; substitute for Thai basil)

Instructions

1. Cook the Rice

   Rinse the 400 g of dry rice until water runs clear. Cook it in a rice cooker or pot with slightly less water than usual (about 1 part rice to 1.2 parts water) until the grains are firm but fully cooked.

   Time: PT20M

2. Toast Coriander Seeds

   Heat a dry wok over medium‑low heat. Add ½ tsp coriander seeds and stir‑fry until they turn a deeper amber and become fragrant, about 2 minutes.

   Time: PT2M

3. Toast Douchibing

   In the same wok, add the 10 g douchibing pieces. Stir‑fry until the surface darkens and tiny blisters appear, about 2 minutes.

   Time: PT2M

4. Grind Toasted Spices

   Transfer the toasted coriander seeds to a mortar and grind to a fine powder. Then grind the toasted douchibing separately to avoid clumping.

   Time: PT1M

5. Hand‑Mince the Beef

   Using a clean cutting board and knife, chop the 100 g beef loin into very small pieces, then mince by hand until the texture is pasty.

   Time: PT5M

6. Prepare the Herb Mix

   Finely mince garlic, ginger, red chilies, cilantro, Thai basil, culantro, and laksa leaf. Set aside.

   Time: PT5M

7. Season the Beef

   In a mixing bowl, combine the minced beef with the ground coriander, ground douchibing, toasted chili powder, and the entire herb mix. Mix thoroughly with hands or spatula until evenly coated.

   Time: PT3M

8. Incorporate Hot Rice

   Add roughly one‑third of the hot, fluffed rice to the seasoned beef. Press down with the spatula, fold, and repeat with the second and third thirds, mixing each time until the rice is fully integrated and the mixture cools.

   Time: PT5M

9. Shape the Rice Balls

   With dampened hands, scoop about 70 g of the mixture, cup it gently, and roll into a smooth ball. Repeat until all mixture is formed.

   Time: PT10M

10. Western Adaptation (Optional)

    Replace the hand‑minced beef with 200 g lean ground beef (90/10). Use 30 g cilantro, 10 g sweet basil, 15 g dill, and omit douchibing; increase soy sauce by 1 tbsp for umami. Follow steps 5‑9 using the ground beef.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g