Step 1

Add glutinous rice to a bowl. Pour in water and leave to soak for at least 2 hours.

Step 2

Put minced pork into a mixing bowl along with salt, white pepper, cornstarch, light soy sauce, sesame oil, egg white, ginger and scallions (leave some for garnishing later).

Step 3

Stir in one direction until it becomes sticky. Add minced water chestnut and mix well.

Step 4

Place some meat mixture onto the palm of your hand (wear a kitchen glove if you wish).

Step 5

Gently close your hand into a fist while squeezing some mixture out through the opening between your thumb and index finger to form a ball.

Step 6

Scoop it off with a spoon. Repeat to shape more (I made 15 balls with each measuring about 4 cm/1½ inches).

Step 7

Drain the glutinous rice. Gently roll each meatball in the rice to get an even coating.

Step 8

Place slices of carrot onto a flat plate. Put meatballs over the carrot (see note 3 for alternative methods). Leave a little gap in between the balls.

Step 9

Bring water to a full boil. Put the plate over a steamer rack or into a steamer basket. Leave to steam for 15 mins.

Step 10

Garnish with scallions and serve immediately.