If you’ve ever strolled through the streets of Taiwan in the early morning, you’ve likely seen the bustling breakfast carts selling freshly made Taiwanese classics. One of the most iconic items you’ll find is Fan Tuan (飯糰) — a sticky rice roll that’s definitely on my must-try list for Taiwanese eats.
What is Fan Tuan?
Fan Tuan (飯糰) is a classic Taiwanese breakfast made by wrapping sticky glutinous rice (white or purple) around a variety of savoury fillings. It’s hearty, comforting, and portable — perfect for eating on the go. Think of it as Taiwan’s answer to a breakfast burrito, but with rice!
Traditionally enjoyed in the morning, Fan Tuan is commonly sold by street vendors or local breakfast shops across Taiwan. Wrapped tightly in plastic wrap or paper, it’s designed to be handheld, making it a beloved quick bite for students, commuters, and early risers alike. However, you can also find Fan Tuan vendors at night markets!
Why You’ll Love Fan Tuan
Fan Tuan isn’t just filling — it’s a flavour bomb in every bite. The texture of the warm sticky rice hugs the crispness of fried dough, the umami of meat floss, and the tang of pickles. It’s a comforting and satisfying meal that delivers crunch, softness, saltiness, and a touch of sweetness all at once.
What Goes Inside a Fan Tuan?
While Fan Tuan fillings can vary based on personal taste, here are the classic ingredients typically found in a traditional Taiwanese sticky rice roll:
- You Tiao (油條)– Chinese Fried Dough Stick
Crispy on the outside and airy on the inside, You Tiao adds crunch and structure to the roll. It’s usually placed whole or torn into chunks, offering that satisfying contrast to the soft sticky rice.
- Rou Song (肉鬆)– Pork Floss / Fish Floss / Vegetarian or Vegan Floss
Rou Song is finely shredded dried meat (usually pork), cooked until fluffy, savory, and slightly sweet. It brings a rich umami flavour. You can also find fish floss or even vegetarian/vegan versions made from soy or seaweed.
- Pickled Vegetables (榨菜 or 蘿蔔乾) – Preserved Mustard Greens or Pickled Radish
These tangy, salty pickles help cut through the richness of the other ingredients, adding brightness and a bit of crunch to balance the roll.
- Egg – Soy-Braised Egg or Egg Pancake
Some variations include a soy-braised egg sliced into quarters or a rolled egg pancake for extra protein and flavour.
Easy Filling Alternatives (Outside of Taiwan)
If you’re living outside of Taiwan and can’t easily find traditional ingredients, don’t worry — there are plenty of tasty substitutes that work well and are easy to find in most Western supermarkets:
- Marinated tofu – a great protein-packed alternative with bold flavour
- Ham or frankfurters – easy to slice and heat for a quick savoury filling
- Crispy fried shallots – adds crunch and umami, just like the classics
- Crisps (potato chips) – surprisingly great for texture and fun to customise!
These swaps won’t replicate the traditional version perfectly, but they still capture the spirit of Fan Tuan — comforting, filling, and endlessly customisable.
How to Make Sticky Rice for Fan Tuan
Sticky (glutinous) rice is the heart of a Fan Tuan, and there are a few reliable ways to prepare it depending on the equipment you have. Here are two simple methods I’ve used:
- Rice Cooker Method
- Rice-to-water ratio: 1 : 0.6 (for example, 1 cup rice to 0.6 cup water)
- No soaking required.
- Add the sticky rice and measured water directly into the rice cooker.
- Cook as usual using your machine’s regular white rice or sticky rice setting.
- Once cooked, let it sit for 5–10 minutes with the lid on before using.
- Steamer or Cast Iron Pot Method
- Rice-to-water ratio: 1 : 0.6
- Soaking: Rinse and soak the sticky rice in water for at least 4 hours or overnight.
For cast iron or heavy-bottomed pot:
- Drain the soaked rice.
- Add the rice and water to the pot and bring to a gentle boil.
- Once boiling, cover with a lid and reduce to low heat to simmer for 7–8 minutes.
- Turn off the heat (keep the lid on) and let it steam with residual heat for 10 minutes.
- Check if the rice is fully cooked. If it’s still a bit firm, add a splash of hot water and cook on low heat for a few more minutes, then steam again with the lid on until done.
For steamer:
- Drain the soaked rice thoroughly.
- Spread it evenly on a damp cotton cloth or cheesecloth inside your steamer basket.
- Steam over high heat for 12-15 minutes, checking occasionally and adding water to the steamer base as needed.
How to Wrap Fan Tuan Like a Burrito
Wrapping Fan Tuan might look tricky at first, but with a bit of practice, it’s just like rolling a burrito! Here’s how to do it:
What You’ll Need:
- A large sheet of cling film (plastic wrap)
- A small towel underneath (optional, but helpful when the rice is hot!)
- A clean flat surface
Step-by-Step Instructions:
- Lay down your wrapping base : place a large sheet of cling film on a clean surface, with a towel if the rice is hot to handle.
- Spread the sticky rice : add some warm sticky rice onto the center of the cling film. Flatten it into a rectangular or oval shape using a spatul
- Add the fillings : lay your fillings (e.g. You Tiao, meat floss, pickled veggies, egg) in a horizontal line across the center of the rice.
- Fold and roll : hold the edge of the towel together with the cling film underneath the rice. Use both hands to lift and roll the rice over the fillings, using the towel to help guide and press the roll tightly as you go. Keep tucking and shaping to make the roll compact and even. (The towel acts as a barrier so you don’t burn your hands!)
- Seal the roll : once fully rolled, twist both ends of the cling film tightly (like a candy wrapper) to hold its shape. You can gently shape it into a firmer log using your hands or a mat.
Whether you’re recreating it at home or lucky enough to grab one from a street vendor in Taiwan, Fan Tuan is a satisfying and nostalgic dish that brings together the heart of Taiwanese breakfast culture. Let me know if you give it a try!
Taiwanese sticky rice roll ''Fan Tuan''
Ingredients
- 150 g sticky (glutinous) rice
- 90 g water for cooking
- Sesame oil for drizzling
- Rou Song (pork floss)
- Pickled mustard greens or pickled radish
- You Tiao (Chinese fried dough stick) you can use store bought frozen ones
- Spring onion egg sheet
Instructions
Sticky Rice Method 1: Rice Cooker (Quick & Easy)
- Rinse the sticky rice briefly, no soaking required.
- Add rice and measured water directly to the rice cooker. (use a 1:0.6 rice-to-water ratio)
- Drizzle a little sesame oil for aroma. (optional)
- Set your rice cooker to its standard white rice or glutinous rice setting.
- Once cooked, leave the rice to rest with the lid on for 3-5 minutes before using.
Sticky Rice Method 2: Cast Iron Pot
- Rinse and soak the rice in water for at least 4 hours, or overnight. Drain well before cooking.
- Add soaked rice and measured water to the pot.
- Bring to a gentle boil over medium heat.
- Cover with a lid, reduce to low heat, and simmer for 7–8 minutes.
- Turn off the heat and let it steam with the lid on for another 10 minutes.
- Check if the rice is fully cooked. If still slightly under cooked, add a splash of hot water and cook over low heat for a few more minutes, then steam again off heat until done.
Method 3: Bamboo Steamer
- Rinse and soak the rice in water for at least 4 hours, or overnight. Drain well thoroughly.
- Line a steamer basket with a wet damp cotton or cheesecloth.
- Spread the rice evenly over the cloth in the steamer. Use chopsticks to poke a few small holes in the rice to help steam circulate more evenly.
- Place the steamer over boiling water and steam on high heat for about 10 minutes. Then lightly sprinkle a small amount of warm water over the surface of the rice, cover again, and continue steaming.
- Repeat this step 1–2 more times to ensure the rice is fully cooked through
- Taste and Adjust : During steaming, you can taste a few grains of rice to check for doneness. If the rice is still firm, continue steaming a bit longer until soft and fully cooked.
Assemble Fan Tuan
- Placea large sheet of cling film on a flat surface. Add a towel underneath if therice is too hot to handle comfortably.
- Add some warm sticky rice into the centre of the cling film. Flatten it into a wide oval or rectangle using a spatula or damp hands.
- Layer your ingredients (e.g. You Tiao, Rou Song, pickled veggies, egg) horizontally across the centre of the rice.
- Hold the edge of the towel and cling film together. Gently lift and roll the rice over the fillings, pressing and tucking as you go. Use the towel to help shape and guide the roll without burning your hands.
- Twist both ends of the cling film tightly (like a candy wrapper) to secure the shape.Press gently to firm it into a log, or use a bamboo mat to help compact it.
Notes
