Fan Tuan Recipe

This Fan Tuan recipe is like a comforting hug wrapped in delicious glutinous rice; it brings together all my favorite savory flavors in one bite. I love the mix of textures, from the crunchy youtiao and pickled radish to the fluffy pork floss and creamy salted egg yolk, making every mouthful a delightful surprise!

Fan Tuan is a delicious rice roll that I love to have for breakfast. This recipe captures the perfect balance of textures and flavors, thanks to glutinous rice and the savory fillings that I believe are essential to a good fan tuan.

Youtiao adds a crisp touch; pork floss delivers umami richness. I enjoy the tangy contrast of pickled radish and crumbled salted duck egg yolks.

All of this is tightly wrapped in rice with just a hint of sesame oil and soy sauce.

Ingredients

This ingredient, glutinous rice, is a plentiful source of carbohydrates, giving Fan Tuan the required chewy texture.

Youtiao, or Chinese Fried Dough: Provides a crunchy, salty contrast, adding texture and richness.

Radish Pickle: Chopped finely to provide a deliciously tangy, crunchy contrast that enlivens each mouthful, it enhances the overall umami flavor of the dish.

Pork Floss: Delivers a light, airy, savory, and umami flavor that enhances the dish.

Duck Egg Yolks, Salted: Adds a rich and creamy texture with a depth of flavor that’s distinctly savory.

Ingredient Quantities

• 2 cups glutinous rice
• 1 cup water (for cooking rice)
• 100g Chinese fried dough (youtiao), cut into pieces
• 100g pickled radish, finely chopped
• 100g pork floss
• 2 salted duck egg yolks, cooked and crumbled
• 4 tablespoons soy sauce
• 2 tablespoons toasted sesame seeds
• 1 teaspoon sesame oil
• Nori seaweed sheets (optional, for wrapping)

Instructions

1. Wash the sticky rice in cold water until the water runs clear. You can do this in a bowl or a fine mesh strainer. Soak it for at least 30 minutes to 1 hour.

2. The soaked rice should be thoroughly drained before being placed into a rice cooker or pot along with 1 cup of water. The water should be at a rolling boil before adding the rice. Once the rice is added, reduce the heat to the lowest setting and cover.

3. As the rice cooks, ready the stuffings: chop the Chinese fried dough (youtiao) into small bits, chop the pickled radish into tiny fragments, break apart the salted duck egg yolks, and have the pork floss ready to roll.

4. In a bowl, combine the rice that has been cooked with soy sauce, toasted sesame seeds, and sesame oil. Stir well to combine evenly.

5. Place a sheet of plastic wrap on a flat surface, or use a bamboo sushi mat. Take about 1/7 of the seasoned rice and spread it over the wrap in an even layer, shaping it into a rectangle that is approximately 1 cm thick and 25 cm wide.

6. Take the rice and put a line of fillings down the middle: a couple of pieces of youtiao, a spoonful of pickled radish, some pork floss, and a few crumbles of salted duck egg yolk.

7. Lift the edge of the plastic wrap or mat very carefully, and begin to roll the rice over the fillings, pressing gently to form a roll that is tight but not too tight. Do not forget to roll it away from you. And if you have a partner, this is a good time for the two of you to work closely together.

8. When rolling is complete, form the Fan Tuan by gently pressing the sides and top. Unwrap and let it sit for a few minutes before serving.

9. If you would like, you can wrap the Fan Tuan with a strip of nori seaweed to enhance its flavor and make it more convenient to eat.

10. Cut the roll into small pieces or serve it whole. Relish it right away; this is when the texture and flavor are at their best.

Equipment Needed

1. Bowl or fine mesh strainer
2. Rice cooker or pot with lid
3. Measuring cup
4. Knife
5. Cutting board
6. Mixing bowl
7. Spoon or spatula for stirring
8. Plastic wrap or bamboo sushi mat
9. Optional: sharp knife for cutting
10. Optional: nori strip sheet for wrapping

FAQ

• Q: Can I use regular rice instead of glutinous rice?A: Using glutinous rice is optimal since it yields the sticky consistency that ensures the Fan Tuan holds together.
• Q: How do I cook the glutinous rice?A: Wash the rice thoroughly, then prepare it with 1 cup of water until the rice reaches doneness and achieves a sticky consistency.
• Q: Can I make Fan Tuan ahead of time?You can get a head start on your Fan Tuan, but he is most glorious when still fresh. If made ahead, they should be kept, as a tightrope walker does, on the path to balance—that is, in an airtight container that allows no air to enter or escape.
• Q: Are there any vegetarian alternatives for some ingredients?A: Vegetarian choices such as meatless pork floss can be used in this recipe, allowing for a vegetarian version of the dish without the use of salted egg yolks.
• Q: What is the purpose of using sesame oil?A: The Fan Tuan has an overall flavor that is enhanced by the addition of fragrant, nutty sesame oil.
• Q: How should I serve Fan Tuan?Fan Tuan can be served as a breakfast dish or a snack, and you can wrap them in nori sheets for added flavor.

Substitutions and Variations

Sushi rice can be used in place of glutinous rice to obtain a texture that is comparably sticky.
Crispy bacon can replace Chinese fried dough (youtiao) for a different kind of crunch and flavor.
Kimchi can be used in place of pickled radish for a spicier kick.
Shredded chicken or bits of beef jerky can be used as substitutes for pork floss, yielding different protein options.
If you prefer a lighter non-seaweed wrapper, you can use lettuce wraps instead of nori seaweed sheets.

Pro Tips

1. Rice Texture To achieve perfect texture in your glutinous rice, ensure it is not overcooked. Use slightly less water than usual and allow the rice to steam for a few minutes after cooking with the lid on, which enhances its stickiness.

2. Fried Dough Freshness To retain the crunchiness of the Chinese fried dough, add it to the filling right before rolling. This prevents it from becoming soggy due to moisture in the rice.

3. Salted Egg Yolks For deeper flavor, gently heat the salted duck egg yolks in a pan before crumbling. This brings out their richness and enhances the overall taste.

4. Even Filling Distribution Ensure the fillings are spread evenly across the rice to ensure each bite has a balanced flavor. Avoid overstuffing to keep the roll intact.

5. Rolling Technique Use a bamboo sushi mat for easier and more effective rolling. It provides better grip and control, resulting in more uniform rolls. Additionally, keep a little water on hand to dampen the plastic wrap or mat to prevent the rice from sticking.