Sticky Rice Rolls (飯糰)

Chewy sticky rice surrounding crunchy cracklins, shredded pork floss, and pickled veggies makes for some scrumptiously yummy, although not quite conventional sticky rice rolls.

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Ever since my mom made us some Fan Tuan (飯糰), or Sticky Rice Rolls, Bert has been asking me to make him some. If you're like most people, you probably don't know what I'm talking about. Fan Tuan are a part of Chinese cuisine made by compressing glutinous rice around you tiao (油條), also known as a Chinese cruller or Chinese doughnut, and translated as a Chinese oil stick or Chinese fried breadstick. I wanted to make the more traditional savory version of these sticky rice rolls, so I included zha cai (榨菜) or pickled mustard stems and rou song (肉鬆) or shredded pork floss. However, I deviated from the traditional and used pork cracklins instead of you tiao. They're a lot easier to find around these parts, for one. Plus, they still provide that nice crunchy texture like the you tiao would. I've also had some Fan Tuan made with crumbled tortilla chips as a healthier alternative. If you have the materials on hand, these sticky rice rolls are actually fairly quick and easy to make. Just spread some rice (like making sushi rolls) on a piece of plastic wrap and then place your fillings down the middle and compress it all into a roll. I used a sushi mat to help form the roll. Leave the plastic wrap on until eating time to prevent the rice from drying out and hardening as well as a mess! It's certainly not the most photogenic food, but it does make up for it in yumminess. Enjoy with a nice cup of soy milk!

What's an unphotogenic food that more than makes up for it in yumminess?

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Sticky Rice Rolls (飯糰)

by Morsels of Life | CJ Huang

Chewy sticky rice surrounding crunchy cracklins, shredded pork floss, and pickled veggies makes for some scrumptiously yummy, although not quite conventional sticky rice rolls.

 

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Servings: 6
Cuisine: Chinese
Category: snacks, breakfasts

 

Materials:

Mass	Weight	Volume	Number	Material	Notes
842 grams	29.75 ounces			glutinous rice	soaked at least overnight and then drained
100 grams	3.5 ounces		1 small package	pickled vegetables (榨菜)
25 grams	7/8 ounce			pork cracklins
	1 ounce			shredded pork floss (肉鬆)

Methods:

1. Gather all materials.
2. Steam glutinous rice until kernels turn translucent. I like to use a bamboo steamer lined with cheesecloth or a flour sack towel.
3. Place a layer of the sticky rice on plastic wrap. I like to place the plastic wrap on top of a bamboo sushi mat to help with step 4. Place some of each filling on top of the rice.
4. Roll everything together, leaving the plastic wrap around the rice. You'll want to compress the roll at least a bit so it doesn't fall apart when you eat it. Serve with soy milk.

Made this recipe? Tag @morselsoflife on Instagram and hashtag it #morselsoflife

Calories (Cal): ・ Sodium (mg): 15 ・ Fat (g): 2 ・ Protein (g): 12 ・ Carbs (g): 115 ・ Fiber (g): 4
Nutritional values are estimates only. See our full nutrition disclosure here.

Methods with Images:

	1. Gather all materials.
	2. Steam glutinous rice until kernels turn translucent. I like to use a bamboo steamer lined with cheesecloth or a flour sack towel.
	3. Place a layer of the sticky rice on plastic wrap. I like to place the plastic wrap on top of a bamboo sushi mat to help with step 4. Place some of each filling on top of the rice.
	4. Roll everything together, leaving the plastic wrap around the rice. You'll want to compress the roll at least a bit so it doesn't fall apart when you eat it. Serve with soy milk

Made this recipe? Tag @morselsoflife on Instagram and hashtag it #morselsoflife

Shared with: Full Plate Thursday, Artsy Fartsy Party, Over the Moon, Homestead Blog Hop, Your Whims Wednesday, Party in Your PJs