A super savory, sweet, and delicate Taiwanese Sticky Rice Roll (Fan Tuan) covered in soft sticky rice, featuring a mix of Chinese donut, pork sung, egg, mustard greens, and scallion oil.
Cooking Sticky Rice:
1. Add the sticky rice to a mixing bowl. Fill it with water so that the water level is at least 3 inches above the rice and let rice expand. Soak for a minimum of 2 hours, ideally 6-24 hours.
2. Drain rice and add it to your rice cooker pot. Add water so it barely covers the rice. Cover and press cook.
Ingredient Prep:
1. Sauté your pickled mustard greens with a pinch of sugar and 1 tsp soy sauce on medium heat. set aside.
2. Air fry Chinese donuts at 400F for 4 min. Flip then airfry again at 400F for 1 min. set aside.
3. Chop scallions and mix with heated oil. set aside.
4. In a small pot bring water to a boil. Boil two eggs for 8min. Take out eggs and transfer to ice water bath. Once cool to touch, lightly crack, roll out, and peel your egg shell. Cut eggs in half. set aside.
Fan Tuan Instructions:
1. Place a plastic wrap over your sushi mat.
2. Spread your Mahatma Sticky Rice over the plastic wrap sushi mat evenly while keeping the layer thin enough to see a tiny bit of the mat.
3. On the 1/3 part of the sushi mat towards you, add in your filling ingredients: Chinese donut, pork sung, eggs, mustard greens, and scallion oil.
4. Carefully roll your roll to the end and squeeze lightly to contain the ingredients. Roll back the sushi mat and continue to roll your Fan Tuan til it looks like a burrito.
5. Cut in half or enjoy it fully intact!
