3. Divide filling into 15 portions and roll each portion into a 1-inch ball. Roll each ball in soaked rice to completely coat surface. Line steamer with a damp cloth; place pearl meatballs 1 / 2-inch apart on the cloth and steam over high heat for 30 minutes.
3. 將肉餡擠成十五個丸子，分別放進糯米內粘滾，粘勻後置於蒸盤，放進蒸鍋內用大火蒸約卅分鐘，即可取出盛盤。