Fan Tuan (Taiwanese Stuffed Rice Roll)

⏱ 300 mins 🍽 ['4', '4 fan tuan'] 🌶 asian 🏷 Breakfast

This recipe details the preparation of fan tuan, a classic Taiwanese breakfast staple. It involves soaking and steaming a blend of glutinous rices, then toasting crullers and preparing fillings of pickled mustard greens, bean curd, and a thin egg sheet. The components are assembled by spreading the cooked rice on a wrap, layering the fillings, and rolling it into a portable, burrito-shaped log. The process requires about 5 hours, including soaking time, and yields four substantial rolls.

Fan Tuan (Taiwanese Stuffed Rice Roll)

Ingredients

  • 1 1/4 cup long-grain glutinous or sticky rice (10 1/2 ounces; 300g)
  • 1/2 cup purple or black glutinous rice (3 1/2 ounces; 100g)
  • 2 youtiao (deep-fried crullers), homemade or store-bought cut to about 6 inches (15 cm) long
  • 3 ounces (80g) pickled mustard greens
  • 3 ounces (80g) bean curd, diced
  • 1 1/2 teaspoons neutral oil, such as vegetable, divided
  • 1/2 teaspoon granulated sugar
  • 2 large eggs
  • 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Method

  1. Combine the long-grain and purple glutinous rice in a large bowl and cover with cool water. Swirl the rice with your hands for about 30 seconds until the water becomes cloudy. Drain through a fine-mesh strainer, discarding the water. Repeat this rinsing process until the water remains clear.
  2. Place the washed rice back into the bowl and add room temperature water to cover. Allow the rice to soak, uncovered, for a minimum of 4 hours or for up to 12 hours in the refrigerator.
  3. Drain the soaked rice using a fine-mesh strainer. Line a bamboo steamer with damp cheesecloth. Spread the rice evenly over the cheesecloth. Use your finger to poke holes throughout the rice to promote even cooking. Fold the cheesecloth edges over the rice and cover the steamer.
  4. Pour 2 inches (5 cm) of water into a large wok and bring to a boil. Place the covered bamboo steamer into the wok. Steam the rice until it is al dente and glossy, for about 30 minutes, adding more boiling water to the wok if necessary.
  5. Position an oven rack in the centre and heat the oven to 350ºF (180ºC).
  6. Rinse the pickled mustard greens under cold water. Squeeze out the water and pat them dry with paper towels. Mince the greens and set them aside.
  7. Slice the crullers in half lengthwise. Toast them on a rimmed baking sheet in the oven until they turn a dark golden brown, which should take 5 to 8 minutes.
  8. Heat 1 teaspoon of oil in a medium nonstick pan. Add the minced mustard greens, diced bean curd, and sugar. Cook while stirring constantly until the sugar dissolves and the greens appear withered and dry, for 5 to 7 minutes. Transfer this mixture to a plate.
  9. Whisk the eggs, salt, and 1 tablespoon of water together in a small bowl until smooth. Pass this mixture through a fine-mesh sieve into another clean bowl.
  10. Heat the remaining 1/2 teaspoon of oil in a medium nonstick skillet. Pour in the egg mixture and tilt the pan to create a thin, even layer. Cover the pan with a lid and cook until the egg is set, for about 1 minute. Turn off the heat and let the egg solidify completely for 30 seconds to 1 minute. Once cool enough, peel the egg sheet from the pan, roll it up tightly, and slice it into 1/4 inch- (6 mm–) thick strips.
  11. For assembly, fold a clean kitchen towel into a rectangle roughly 7 by 6 inches (18 by 15 cm). Place it on the counter with the long side facing you. Cover the towel completely with a sheet of plastic wrap.
  12. Dip a spoon in water and use it to spread approximately 1/4 of the cooked rice (about 6 ounces. 170g) evenly over the plastic, leaving a 1/2-inch border on all sides.
  13. Arrange a line of egg strips down the centre of the rice. Top with the bean curd and mustard green mixture, then place a piece of the toasted cruller vertically on top.
  14. Lift the towel and plastic wrap to roll the rice over the filling. Use your hands to gently press and shape the sticky rice into an oblong roll.
  15. Repeat the assembly process with the remaining ingredients. The fan tuan can be taken to go or enjoyed immediately after unwrapping.

Nutrition (per serving)

Sodium1036000 mg

Recipe details

CategoryBreakfast
Cuisineasian
AuthorClarissa Wei