Fan Tuan Sticky Rice Roll

Ingredients

• 300g glutinous rice
• 100g short-grain white rice
• 500ml water
• 1 youtiao (Chinese fried cruller)
• 80g pork floss
• 80g pickled daikon (cai pu), finely diced
• 80g preserved mustard stem (zha cai), finely diced
• 2 tsp neutral oil
• 1 tsp caster sugar
• 1 garlic clove, minced
• 1 tsp sesame oil
• 4 eggs

Before you cook

• Rinse the glutinous rice and short-grain rice together until the water runs clear.
• Soak the rice in cold water for at least four hours, then drain it well.
• Rinse the diced pickled daikon and preserved mustard stem separately under cold water and squeeze them dry.
• Mince the garlic.
• Lay out four large squares of cling film or a sushi rolling mat lined with cling film.

Steps

1. Put the drained rice and the water in a rice cooker or heavy pan and cook until tender, about twenty-five minutes.
2. Leave the cooked rice covered for a further ten minutes so it steams through and turns properly sticky.
3. Heat one teaspoon of oil in a small frying pan over medium heat.
4. Add the pickled daikon, the sugar and the garlic and fry for three minutes until dry and fragrant.
5. Tip the daikon into a bowl and stir through half the sesame oil.
6. Add the second teaspoon of oil to the pan and fry the preserved mustard stem for two minutes.
7. Tip that into a second bowl and stir through the rest of the sesame oil.
8. Boil the eggs for eight minutes, cool them under cold water and peel and halve them.
9. Toast the youtiao in a dry pan or hot oven for three minutes until it crackles, then cut it into four lengths.
10. Spread about 150g of hot rice into a rectangle roughly 15cm by 12cm on a sheet of cling film.
11. Lay a piece of youtiao down the centre and pile on pork floss, both pickles and half a boiled egg.
12. Lift the near edge of the cling film and roll the rice over the filling, pulling the film tight as you go.
13. Squeeze the wrapped roll firmly along its length until it holds together as a solid cylinder.
14. Repeat with the remaining rice and fillings, then eat the rolls warm.