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1
Rinse the rice in a strainer under cold running water, raking it with your fingers, until the water runs clear.
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2
Drain the rice, and put it in cold water to cover.
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3
Let it sit for 1 hour, then drain it in a colander, pour it onto a tray or cookie sheet, and spread it out in an even layer.
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4
Wrap the tofu slabs in paper towels or a cotton towel, and set a heavy weight, such as a cast-iron skillet, on top.
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5
Let the tofu stand for 30 minutes to press out excess water; then, using a fork, mash it until smooth in a large mixing bowl.
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6
Shred the black mushroom caps by hand, or mince them in a food processor fitted with a steel blade.
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7
Blot the water chestnuts dry with paper towels and chop by hand or with a food processor fitted with a steel blade.
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8
Add to the mashed tofu the black mushrooms, 1 cup of the carrots, the water chestnuts, and the Seasonings.
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9
Stir vigorously to combine the ingredients.
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10
Add the egg, egg white, and cornstarch, and mix until smooth and sticky.
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11
Add a little more cornstarch if the mixture is too loose.
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12
Shape the tofu mixture into balls about 1 inch in diameter and roll each ball in the rice so that the outside is completely coated.
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13
Line a steamer tray with parchment paper or waxed paper and arrange the rice-coated balls in the tray.
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14
Alternatively, place the balls on an aluminum pie plate with holes on the bottom.
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15
Fill a wok or large pot with several inches of water and heat until boiling.
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16
Arrange the steamer tray or pie plate on a rack over the boiling water, cover, and steam for 20 minutes.
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17
Arrange the pearl balls on a serving platter and sprinkle on top the remaining grated carrots.
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18
Serve with soy sauce for dipping.
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19
To reheat, steam for 5 minutes until piping hot.
