Fan tuan is a sticky rice roll usually filled with pork floss, preserved vegetables and Chinese fried crullers (or you tiao) typically found in Taiwan. In Shanghai, the roll is called ci fan. Fan tuan is a popular on-the-go breakfast item, though it is also enjoyed at the table with sweet or savory soy milk that is served hot or cold. Our adaptation includes two fried eggs and some scallions to make it a complete meal.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 1 hr |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 3 cups sticky rice (or sweet rice)
- 4 tablespoons neutral oil, such as vegetable or canola oil
- 8 large eggs
- Kosher salt and freshly ground black pepper
- Four 5-inch you tiao (Chinese fried crullers; see Cook’s Note)
- 1 1/3 cup pork floss (or rou song), lightly packed
- 3/4 cup salted spicy radish strips (see Cook’s Note)
- 2 scallions, thinly sliced
- Hot sauce, such as Sriracha, for serving
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil.
- Place a steamer rack or basket into a large stock pot or 6-to-8-quart Dutch oven and fill with cold water just below the steamer rack. Cover with a lid and bring the water to a boil.
- Using a flat-bottomed medium heatproof bowl that fits into the steamer, rinse the sticky rice by filling the bowl with cool water and massage some of the starch out of the rice. Strain out the starchy water through a mesh strainer. repeat this step two times. Return the rice to the bowl and stir in 2 tablespoons of the oil. Fill the bowl with 2 cups cold water, place inside the steamer and cook until the rice is tender and the water has been absorbed, about 35 minutes (see Cook’s Note).
- Heat a large nonstick skillet with 1 tablespoon oil over medium heat and fry 4 of the eggs until the whites are set, about 3 minutes. Lightly season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Flip the eggs and cook for 1 minute more. Transfer to a plate and let cool. Repeat with the remaining eggs and oil.
- Bake the Chinese fried cruller until crisp, about 7 minutes. Set aside to cool slightly.
- Place a 14-by-12-inch sheet of plastic wrap on a clean surface. Wet your hands to keep the rice from sticking. Using a measuring cup, measure 1 cup of the cooked rice and spread it in a 7-inch flat, even square on the plastic wrap. Place two fried eggs side by side on top of the sticky rice and evenly sprinkle 1/3 cup of pork floss, 3 tablespoons of salted spicy radish and 2 tablespoons of scallions over the eggs, making sure the filling doesn’t touch the rice. Place one Chinese fried cruller in the middle.
- To roll the fan tuan, lift the long edge of the plastic closest to you away until the two long edges of the sticky rice meet. Tuck the plastic wrap underneath and seal the sticky rice roll. Pinch the two sides and roll the sticky rice away from you to tighten the sides. Place the sticky rice roll in the warm steamer. Repeat the same filling and rolling process with the remaining ingredients. Keep the fan tuan in the warm steamer until they are all assembled.
- Cut the fan tuan in half across and serve immediately with hot sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 891 |
| Total Fat | 30 g |
| Saturated Fat | 6 g |
| Carbohydrates | 119 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 32 g |
| Cholesterol | 400 mg |
| Sodium | 784 mg |
| Serving Size | 1 of 4 servings |
| Calories | 891 |
| Total Fat | 30 g |
| Saturated Fat | 6 g |
| Carbohydrates | 119 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 32 g |
| Cholesterol | 400 mg |
| Sodium | 784 mg |