← Nouns Cooking · Chinese

Ingredients

• 300 g glutinous rice (white, or half purple)
• 300 ml water, for cooking the rice
• 2 youtiao (fried dough sticks), halved
• 60 g Pork floss (chà bông)
• 60 g zha cai or preserved radish, finely diced
• 1 tsp Sugar
• 1 tsp Toasted sesame oil
• 4 Eggs, boiled, peeled and halved (or soy-braised)
• 1 tsp Vegetable oil

Method

1. Rinse the rice and soak it for at least 4 hours or overnight. Drain, then cook it with the 300 ml water in a rice cooker, or steam it over boiling water for 25–30 min, until tender and sticky. Keep it warm and covered.
2. Stir-fry the diced zha cai in the oil with the sugar for 2 min, then mix in the sesame oil.
3. Re-crisp the youtiao in a 200°C (400°F) oven or air fryer for 4–5 min.
4. Lay a sheet of cling film on a clean tea towel and spread a quarter of the warm rice on it in a 15 x 18 cm rectangle, about 1 cm thick.
5. Down the middle, lay a piece of youtiao, a spoonful of pickles, a good pinch of pork floss and an egg half. Use the towel to lift and roll the rice tightly around the filling, twisting the ends of the film to seal it. Squeeze firmly so it holds its shape.
6. Repeat with the rest. Eat warm, peeling back the film as you go.

Tips

• The rice must still be warm when you roll, or it will not stick together.
• Contains wheat and egg. Swap pork floss for mushroom floss or chilli crisp for a vegetarian roll.

Sources

Written in our own words after cross-checking these recipes:

What To Cook Today Red House Spice