Photograph of the finished Fan tuan

China · Cơm nếp cuộn ruốc Fan tuan

Fan tuan

50 min Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 640 g
  • Photograph of Pork floss (shredded pork) Pork floss (shredded pork) 240 g
  • Photograph of Pickled mustard greens Pickled mustard greens 240 g
  • Photograph of Salted duck eggs Salted duck eggs 4
  • Photograph of Bread Bread 160 g
  • Photograph of Roasted sesame seeds Roasted sesame seeds 60 g
  • Photograph of Sesame oil Sesame oil 48 ml
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Soy sauce Soy sauce 60 ml

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.

Start cooking