Fan Tuan (Stuffed Sticky Rice Roll, 饭团)
User Reviews
5
Fan Tuan (Stuffed Sticky Rice Roll, 饭团)
Description
Fan Tuan features steamed glutinous rice that is sticky and dense, shaped around fillings that typically include pork floss (a light, fluffy dried meat), preserved vegetables providing tanginess, and optionally spicy pickled chili garlic sauce. Toasted sesame seeds add nutty flavor and aroma. Inside, a Chinese doughnut stick (youtiao) is inserted, creating a crunchy component contrasting the softness of the rice.
The rice is rinsed, soaked, then steamed carefully to achieve the correct sticky texture needed for shaping without falling apart. The ingredients are layered and wrapped in cling film to mold the rice into compact square rolls suitable for handheld eating. Handling with wet hands or utensils helps prevent rice from sticking during assembly.
This preparation is a convenient and filling snack or breakfast food offering a combination of textures and savory flavors. It pairs well with soy milk or tea and can be customized by varying the sauces or substituting other types of meat floss or preserved vegetables for different flavor profiles.
Alternative cooking methods and ingredient substitutions allow some flexibility without sacrificing the characteristic sticky and savory qualities of the roll.
Ingredients
- 360 g sticky rice about 1¾ cup, see note 1, aka glutinous rice/sweet rice
- 1 teaspoon sesame seeds toasted
- 2 teaspoon pickled chili garlic sauce or other sauce of your choice (optional)
- 1 talk scallion finely chopped
- 50 g pork floss about ½ cup, see note 2, aka Rou Song/肉松
- 30 g preserved vegetable about ¼ cup, see note 3, aka Zha Cai/榨菜
- 2 Chinese doughnut sticks see note 4, aka Youtiao/油条
Instructions
Steam the rice (see note 5 for alternative methods)
- Rinse rice until the water becomes clear. Soak overnight (or at least 6 hours).
- Drain well then spread the rice over a piece of wet muslin cloth that’s laid inside a steamer basket (see note 6). Fold the corners to cover the rice completely.
- Bring water to a full boil then place the basket over the pot/wok. Cover and leave to steam over medium-low heat for about 30-35 minutes (Check the water level halfway through to avoid drying out).
- Keep the rice in the steamer (covered) until you’re ready to assemble.
Assemble the rolls
- Lay a piece of cling film (plastic wrap) over the work surface. Sprinkle half of the sesame seeds over.
- Place half of the cooked sticky rice on top. Using a spatula or your hand to carefully flatten it into a square shape (each side measures about the same length as a doughnut stick). To prevent sticking, wet spatula or hands with a little water when handling the rice.
- Spread some pickled chili garlic sauce over (optional). Then add half of the scallions, pork floss and preserved mustard stem.
- Place one doughnut stick in the middle. Lift the two sides of the cling film to join the rice towards the centre. Place pressure all over the roll to tightly wrap all the fillings.
- Repeat the procedure to make the second roll. Then halve each one and serve immediately.
Notes
- If sticky rice is unavailable, regular short-grain rice can be used though the texture will differ.
- Different types of meat floss, such as beef or chicken, can replace pork floss.
- Preserved radish or yard-long beans can be used instead of preserved vegetables.
- Store-bought frozen Chinese doughnut sticks may be used for convenience.
- A rice cooker with a sticky rice function can substitute steaming with a muslin cloth.
- Use a clean, natural-fiber tea towel if muslin cloth is unavailable for steaming.
User Reviews
Overall Rating
5
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