Fan Tuan

Ingredients

• 2 cups glutinous rice
• Water, for steaming
• 1 tsp vegetable oil
• 4 youtiao (Chinese fried crullers)
• 1/2 cup pork floss (rousong)
• 1/3 cup preserved mustard stem (zha cai), diced
• 1 tsp oil, for frying the pickle
• Pinch of sugar

Before you cook

• Rinse the glutinous rice in several changes of water until the water runs mostly clear.
• Soak the rinsed rice in water for 4 hours, or overnight in the fridge.
• Dice the preserved mustard stem.

Steps

1. Drain the soaked rice well.
2. Line a steamer basket with cheesecloth or a steaming cloth.
3. Spread the rice evenly in the lined basket.
4. Steam the rice over boiling water for about 25 minutes, until tender and sticky.
5. Fluff the steamed rice with a fork while stirring in the teaspoon of vegetable oil so the grains stay separate.
6. Heat the teaspoon of oil for the pickle in a small pan over medium heat.
7. Fry the diced mustard stem with a pinch of sugar for 2 minutes, until fragrant, then set aside.
8. Warm the youtiao in a dry skillet or oven for 2 minutes so they turn crisp again.
9. Cut each youtiao into pieces about as long as the rice roll will be.
10. Lay a sheet of plastic wrap on the counter.
11. Spread about 1/2 cup of the warm rice into a rough oval on the plastic wrap.
12. Lay a piece of youtiao across the centre of the rice.
13. Scatter some of the fried pickle and pork floss over the youtiao.
14. Lift the edges of the plastic wrap to roll the rice tightly around the filling.
15. Twist the ends of the wrap and squeeze the roll into a firm, even log.
16. Unwrap the roll and slice it in half on the diagonal.
17. Repeat with the remaining rice and fillings.
18. Serve warm.