Sticky Rice and Chinese Sausage Balls

Soak the glutinous rice overnight. Spread on a damp cloth and place in the steamer for 1 hour. Sprinkle with water from time to time during cooking to stop a crust from forming. Chop up the reconstituted shiitake mushrooms, Chinese sausages and spring onions. Fry in the sesame oil for a few moments. Take the rice from the steamer and mix with the other ingredients. Add some chopped coriander and, if you like, chopped coriander roots. Form into small balls and serve with a soy dipping sauce.