Soak the rice overnight. Just before you start cooking, drain it well and spread the grains out on a baking sheet.
Combine all the remaining ingredients except the sesame oil and dark soy sauce. Roll the mixture into 24 x 2 cm/¾in balls and then roll each meatball in the rice so that it is coated. Put the balls on a heatproof plate about 1 cm/½in apart. You will need to do a few at a time.
Put the plate in a steamer and cook in batches. They will need to steam for around 20 minutes until they are cooked through. You are waiting for the rice to soften and for the pork to cook through. When cooked, drizzle with the sesame oil.
Serve hot with the soy dipping sauce.
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