Fan tuan

Method

1. 1 Soak glutinous rice for 8 hours, then steam it for 30 minutes until the grains are translucent and chewy.
2. 2 Fry the bread slices until crispy and dry to create a crunchy inner layer for the roll.
3. 3 Spread the hot sticky rice in a 1 cm thick layer on a damp cloth and press it down to make it stick together.
4. 4 The sticky rice must be hot when rolled; if it cools down, the grains will separate and the roll will fall apart immediately.
5. 5 Arrange the shredded pork, pickled mustard greens, salted egg, and crispy rice cracker sticks in a vertical row in the middle of the sticky rice.
6. 6 Wrap it tightly in a towel, then cover it completely and let it sit for 5 minutes to firm up before cutting.

With an appliance

• Pressure cooker 40 min

  Replace step 1: steam the glutinous rice at low pressure for 12 minutes, then release the pressure naturally for 5 minutes, and wrap while the rice is still hot; steps 2–6 remain the same.