1. Prepare the pork fillings : Heat oil in a wok over medium heat, add chopped red shallots and coriander root+garlic+peppercorn paste. Fry until fragrant and add minced pork. Stir until nearly cooked, then add sweet preserved radish and ground roasted peanut. Season with sugar and soy sauce. Stir fry until all mixed well. Remove from heat and set aside.
2. Put the tapioca pearl in clean water and leave it for 30 minutes. Drain and knead with hand until small tapioca balls sticked together. Then spoon the flour 1 tablespoon and shape into small patty, put the pork fillings on it and finally knead the flour to cover the fillings. Do it one by one, until finish all.
3. Put the balls in the steamer. Wait for 3-5 minutes (after boiling) or until the flour is cooked. (The flour will be clear or transparent and the fillings can be seen).
4. Transfer to a serving dish. Sprinkle on top with fried garlic and serve with fresh vegetables (coriander leaves, lettuces and chilies).