Fan Tuan: Thai glutinous rice roll stuffed with eggs, vegetables and pork

Votes: 4

How to Make - Fan Tuan: Thai Sticky Rice Roll Stuffed with Eggs, Vegetables, and Pork

Time: 1 hour 15 minutes
Complexity: average
Servings: 4

Nutritional value per serving:

Calories 891, total fat 30 G., saturated fats 6 G., proteins 32 G., carbohydrates 119 G., fiber 1 G., cholesterol 400 mg, sodium 784 mg, sugar 1 G.

Fan tuan are sticky rice rolls popular in Taiwan, typically filled with pork floss, preserved vegetables, and yu tiao croutons. In Shanghai, these rolls are called chi fan. Fan tuan is a popular breakfast dish on the go, although it is also served with sweet or savory soy milk. This version includes two fried eggs and some green onions, making it a complete breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups sticky rice (or sweet rice)
4 tbsp neutral vegetable oil
8 large eggs
4 strips of yu tiao (Chinese croutons), 12 cm long
1 and 1/3 cups pork floss (or rusong)
3/4 cup hot radish strips
2 green onions, thinly sliced
Hot sauce, such as Sriracha, for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a baking sheet with non-stick foil.
Place a steamer rack or basket in a large 6- to 8-quart pot or Dutch oven and fill with cold water to just below the rack. Cover and bring the water to a boil.

Place the rice in a medium, flat-bottomed, ovenproof bowl that fits in the steamer. Rinse the sticky rice. Drain the starchy water through a sieve and repeat this step twice. Return the rice to the bowl and toss with 2 tablespoons of oil. Pour 2 cups of cold water into the bowl, place it in the steamer, and steam until the rice is tender and the water is absorbed, about 35 minutes.
Heat a large nonstick skillet over medium heat, add 1 tablespoon of oil, and fry 4 eggs until the whites are set, about 3 minutes. Season lightly with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Flip the eggs and cook for another 1 minute. Transfer to a plate and let cool. Repeat with the remaining eggs and oil.
Bake the croutons until crispy, about 7 minutes. Set aside to cool slightly.
Place a 35 x 30 cm sheet of plastic wrap on a clean surface. Wet your hands to prevent the rice from sticking. Measure out 1 cup of cooked rice and spread it onto the wrap to form an even 17 cm square. Place two fried eggs side by side on top of the rice and evenly sprinkle the eggs with 1/3 cup of pork floss, 3 tablespoons of hot radish, and 2 tablespoons of green onions, being careful not to let the filling touch the rice. Place one crouton in the center.
To roll the fan tuan, lift the long edge of the film closest to you so that the two long edges of the rice touch. Using the film, seal the roll. Pinch both sides and roll the rice away from you to seal the edges more tightly. Place the roll in a warm steamer. Repeat with the remaining ingredients. Keep the fan tuan in the warm steamer until you have assembled all the rolls.
Cut the fan tuan in half crosswise and serve immediately with hot sauce.

Note

Rusong is a homemade dried soft piece of pork (or pork floss).

Yu tiao are deep-fried strips of dough (or Chinese croutons) found in Chinese restaurants or in the frozen food section.

Pickled hot radish (daikon) can be purchased in vacuum packaging in Asian supermarkets.