Fan Tuan (Stuffed Sticky Rice Roll, 饭团)

Method9 steps

1. 1

   Step 1: Rinse the 360 g dry glutinous rice until the water runs almost clear. Cover with fresh water and soak in the refrigerator for at least 6 hours, or overnight.

   Minimum rice soak · 360 minUses 360 g dry glutinous rice, divided between two rolls · Water, enough to rinse and soak the rice

2. 2

   Step 2: Drain the soaked rice from step 1 and discard the soaking water. Spread the drained rice over wet muslin or a clean natural-fibre tea towel inside a steamer basket. Fold the corners over to cover the rice completely.

   Uses Drained soaked rice, separated from the soaking water · A little clean water for the steamer cloth, hands and spatula

   
3. 3

   Step 3: Bring the steamer water to a full boil below the basket. Set the wrapped rice from step 2 over it and cover. Once steady steam resumes, maintain it over medium-low heat and steam for the first 15 minutes.

   Check steamer water halfway · 15 minUses cloth-wrapped soaked rice · Water for steaming, below the basket, with hot top-ups as needed

4. 4

   Step 4: Check the steamer water level and top up with hot water if needed. Cover and continue steaming for another 15–20 minutes, checking the rice after 15 minutes. It should be fully cooked but still springy. Continue if needed, then keep the cooked rice covered until assembly.

   Check sticky rice doneness · 15 minUses rice in the steamer · Hot water to top up the steamer if needed

5. 5

   Step 5: Have the two crisp ready Chinese doughnut sticks and the chopped scallion, pork floss and preserved mustard stem ready. Lay cling film over the work surface and sprinkle on ½ teaspoon of the toasted sesame seeds for the first roll.

   Uses ½ tsp toasted sesame seeds for the first roll

6. 6

   Step 6: Spread half of the cooked rice from step 4 over the sesame seeds from step 5. Flatten it into a square about the length of one doughnut stick on each side. Wet your hands or spatula with a little clean water to prevent sticking.

   Uses Half of the cooked rice, separated from its steamer water · sesame seeds on cling film · A little clean water for the steamer cloth, hands and spatula

7. 7

   Step 7: If desired, spread a little of the ready pickled chili garlic sauce over the rice square from step 6. Add half the chopped scallion, 25 g pork floss and 15 g preserved mustard stem.

   Uses first rice square · A little optional ready chili garlic sauce from the 2 tsp supply · Half the chopped scallion · 25 g pork floss for the first roll · 15 g preserved mustard stem for the first roll

   
8. 8

   Step 8: Place one ready doughnut stick across the filling from step 7, trimming its length if needed. Lift the two parallel sides of the cling film to bring the rice together over the fillings. Press firmly all around the roll and twist the film at both ends to seal its shape.

   Uses first rice square and fillings · 1 ready doughnut stick for the first roll

   
9. 9

   Step 9: Repeat steps 5–8 with the remaining cooked rice, ½ teaspoon sesame seeds, remaining chopped scallion, 25 g pork floss, 15 g preserved mustard stem and second doughnut stick; add a little optional sauce if desired. Halve both rolls to make four portions and serve immediately, removing the cling film as you eat. Refrigerate any leftovers promptly, within 2 hours, and use within 3 days. Reheat by steaming until hot throughout (74°C / 165°F); the doughnut sticks will soften.

   Uses first complete rice roll · Remaining half of the cooked rice · Remaining ½ tsp sesame seeds · Remaining half of the chopped scallion · Remaining 25 g pork floss · Remaining 15 g preserved mustard stem · Second ready doughnut stick · A little optional sauce from the remaining supply