Grandma's Style Taiwanese Meatballs (Ba-wan) Made in a Rice Cooker

Craving those old-fashioned Taiwanese meatballs (Ba-wan) from the night market? You don't need to go out to get them! You can steam crystal-clear, chewy, and delicious Ba-wan right at home using your rice cooker! Ingredients: Wrapper: Rice flour 100g, Tapioca starch (or sweet potato starch) 30g, Water 350ml, a pinch of salt Filling: Minced pork 150g, Diced bamboo shoots (or water chestnuts) 50g, minced garlic Seasoning: Soy sauce 1 tsp, Five-spice powder a pinch, White pepper a pinch, Sugar a pinch Instructions: Mix the Filling: In a bowl, combine the minced pork, diced bamboo shoots, minced garlic, and all the filling seasonings. Stir in one direction until sticky. Divide into small balls and set aside. Prepare the Batter: In a bowl, mix the rice flour, tapioca starch, salt, and water until smooth. Strain to remove any lumps. Partially Cook the Batter (Key Step): Pour the batter into a pot and heat over low heat (or microwave for a few seconds), stirring constantly until the batter thickens and becomes a translucent paste. Remove from heat. Assemble the Ba-wan: Prepare small bowls or dishes and lightly grease the insides. Pour a layer of batter into the bowl, place a ball of filling in the center, and cover with another layer of batter to enclose the filling. Steam in the Rice Cooker: Place the assembled Ba-wan into the rice cooker. Add 1.5 cups of water to the outer pot and press the start button. Once it pops, let it steam for 10 minutes, or until the wrapper becomes translucent. Enjoy with sweet chili sauce or garlic soy sauce for an amazing taste!