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Wash and soak rice the night before (cold water). When you're ready to make your meatballs, drain the washed sticky rice well and pour rice out onto a plate.
In a large mixing bowl, place all ingredients except the rice and mix well to combine.
Form small meatballs and roll each one in the drained sticky rice to coat - press gently to ensure the rice adheres evenly to the surface. Repeat until all meatballs are coated.
Place the meatballs on a parchment-lined steamer basket, leaving a bit of space between each one.
Steam over high heat for 35-40 minutes, or until the rice becomes translucent and the filling is heated through.
Sprinkle with black sesame seeds and fresh coriander.
Serve with a dipping sauce made with chilli oil, soy sauce, Chinese vinegar, sugar and sesame oil.