Chinese · Breakfast · Lunch · Snack
Fan Tuan (Taiwanese Sticky Rice Roll)
飯糰
A warm, chewy roll of white and purple sticky rice wrapped tightly around fluffy pork floss, tangy pickles, a ribbon of egg and a crisp piece of fried dough. It's a lighter take on the beloved Taiwanese breakfast-stand classic, with less fried dough and no extra oil for re-crisping.
- Prep
- 75 min
- Cook
- 40 min
- Total
- 115 min
- Serves
- 4
Calories come from: Carbs 69% · Fat 20% · Protein 11%
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Ingredients
For 4 servings- 3/4 cup150 gwhite glutinous (sticky) rice
- 1/2 cup100 gpurple (black) glutinous rice
- 1 1/4 cups300 gwater
- 1 stick60 gyoutiao (Chinese fried dough stick)
- 2 large100 geggs
- 1 tsp5 gcanola oil
- 1/2 cup, loosely packed40 gpork floss
- 3 tbsp chopped40 gpreserved radish (chai poh), rinsed
- 3 tbsp chopped40 gpickled mustard greens, rinsed and squeezed
Steps
- 1
Rinse the white and purple glutinous rice together until the water runs mostly clear, then drain.
- 2
Put the rice in a rice cooker pot or heavy saucepan with the water and leave to soak for 1 hour.
- 3
Cook the rice in the rice cooker on the regular setting, or bring to a boil in the saucepan, cover, and simmer on the lowest heat for 25 minutes.
- 4
Turn off the heat and let the rice rest, covered, for 10 minutes, then fluff gently.
- 5
While the rice cooks, heat the oven or toaster oven to 180 °C / 355 °F.
- 6
Cut the youtiao into 4 equal pieces and bake for 6-8 minutes until crisp, with no added oil.
- 7
Beat the eggs and brush a non-stick pan with the oil over medium heat.
- 8
Pour in the eggs to make a thin omelette and cook until fully set, about 2 minutes, then cut into 4 strips.
- 9
Rinse the preserved radish and pickled mustard greens, squeeze dry, and chop finely.
- 10
Lay a sheet of plastic wrap over a clean tea towel or bamboo mat and spread a quarter of the warm rice into a rectangle about 15 x 12 cm, pressing it firmly.
- 11
Scatter a quarter of the pork floss and pickles over the rice, then lay an egg strip and a piece of youtiao across the middle.
- 12
Use the wrap and towel to roll the rice up tightly around the filling, squeezing it into an oval log and twisting the wrap ends to seal.
- 13
Repeat with the remaining ingredients and serve the rolls warm, peeling back the wrap as you eat.
Swaps, storage and make-ahead
Swaps
- Use all white glutinous rice instead of the purple and white mix if purple rice is hard to find.
- Replace the pork floss with a mushroom-based or soy-based floss and leave out the egg for a vegetarian roll, choosing a youtiao made without animal fats.
- Swap the youtiao for crisp cucumber strips or baked tofu for a lighter, less fried filling.
- Use rinsed Chinese-style pickled cucumber or extra preserved radish if you can't find pickled mustard greens.
Storage
Fan tuan is best eaten fresh and warm, because the youtiao goes soft and the sticky rice hardens in the fridge. Refrigerate any leftovers, still wrapped, within 2 hours and eat within 1 day, reheating by steaming or microwaving until steaming hot all the way through; do not freeze assembled rolls.
Make ahead
Chop and squeeze the pickles and cook the omelette strips up to 1 day ahead and keep them covered in the fridge. Cook the rice and bake the youtiao just before rolling so the rice is warm and pliable and the dough stays crisp.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsSoySulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (209 g) | Per 100 g | |
|---|---|---|
| Calories | 338 kcal | 162 kcal |
| Protein | 9.4 g | 4.5 g |
| Carbohydrates | 57.4 g | 27.5 g |
| of which sugars | 1 g | 0.5 g |
| Fiber | 2.7 g | 1.3 g |
| Fat | 7.3 g | 3.5 g |
| of which saturated | 1.8 g | 0.9 g |
| Sodium | 142 mg | 68 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
