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Fan Tuan (Stuffed Sticky Rice Roll, 饭团)
5 from 42 votes

Fan Tuan (Stuffed Sticky Rice Roll, 饭团)

Fan Tuan is a stuffed sticky rice roll filled with flavorful ingredients like pork floss, preserved vegetables, and pickled chili sauce, wrapped in soft sticky rice and sprinkled with toasted sesame seeds. The roll commonly includes a Chinese fried dough stick for a contrasting crunchy texture inside. This traditional snack offers a balanced combination of savory, slightly spicy, and tangy flavors within a compact handheld form, popular for breakfast or as a light meal.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4 servings
Course: Breakfast
Cuisine: Chinese

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)
    Cup of Yum
  1. Rinse rice until the water becomes clear. Soak overnight (or at least 6 hours).
  2. 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.
  3. 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).
  4. Keep the rice in the steamer (covered) until you’re ready to assemble.
Assemble the rolls
  1. Lay a piece of cling film (plastic wrap) over the work surface. Sprinkle half of the sesame seeds over.
  2. 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. 
  3. Spread some pickled chili garlic sauce over (optional). Then add half of the scallions, pork floss and preserved mustard stem. 
  4. 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.
  5. 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.