Fan Tuan (Taiwanese sticky rice roll) is the ultimate grab-and-go breakfast—comforting, satisfying, and packed with layers of flavour and texture. This recipe makes it surprisingly easy to recreate at home with just a few ingredients and simple steps!
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.