Back to 4 servings Sticky Rice 300 g long-grain glutinous rice, about 1 1/4 cups; soaked 100 g purple glutinous rice, about 1/2 cup; optional, soaked with the white rice Filling 2 piece youtiao (Chinese fried dough sticks), homemade or store-bought, cut to about 6 inches (15 cm) 80 g pickled mustard greens, minced after rinsing 80 g firm bean curd, diced 1 tsp neutral oil, divided 0.5 tsp granulated sugar 2 large eggs, for the thin egg sheet 0.25 tsp fine salt, for the egg 20 g pork floss, about 1/4 cup; or use Chinese ham sausage, cooked Equipment parchment paper and plastic wrap, for wrapping
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1 Step 1: Wash the glutinous rice under running water, swishing and draining repeatedly, until the water is no longer cloudy. Cover with room-temperature water and let it sit at least 4 hours, or leave it in the refrigerator overnight.2 Step 2: Drain the soaked rice well. Line a bamboo steamer with damp cheesecloth, spread the rice evenly across it, and press a few small holes into the surface. Fold the cloth edges over the rice and put the lid on.3 Step 3: Set the steamer over a wok of vigorously boiling water and steam about 30 minutes, until the grains are tender but still slightly chewy and look glossy. Top off the wok with boiling water whenever it runs low.4 Step 4: Heat the oven to 350°F (180°C), with a rack positioned in the center. Slice each youtiao in half down its length, set the pieces on a rimmed baking sheet, and bake 5 to 8 minutes, until deep golden brown and crunchy, without any charred spots.5 Step 5: Rinse the pickled mustard greens, wring out as much water as you can, blot dry, and chop finely. Warm 1/2 teaspoon oil in a nonstick pan over low heat. Add the greens, bean curd, and sugar, and stir constantly for 5 to 7 minutes, until the sugar has melted and the mixture looks dry. Remove from the heat.6 Step 6: Beat the eggs with the salt and 1 tablespoon water, then pour through a strainer. Warm the remaining 1/2 teaspoon oil in a nonstick skillet over medium-low heat. Add the egg and swirl the pan so it spreads into a thin, even sheet. Put on a lid and cook about 1 minute, then switch off the heat and leave it covered 30 seconds to 1 minute, until the egg is fully set.7 Step 7: Slide the egg sheet out of the pan, roll it up firmly, and slice the roll into strips about 1/4 inch (6 mm) wide.8 Step 8: Wrap a folded kitchen towel in plastic wrap. With a moistened spoon, press about 6 ounces (170 g) of the steamed rice onto the plastic into a rectangle, keeping a 1/2-inch margin clear on every side.9 Step 9: Arrange egg strips in a line along the long side of the rice, then add the pork floss, bean curd, and mustard greens, and set a piece of toasted youtiao upright on top.10 Step 10: Use the towel and plastic to lift the edge of the rice and fold it over the filling, then squeeze lightly as you roll to form a compact oblong shape. Make the rest of the rolls the same way and serve right away.getsaucepan.com/r/82e124db-bffa-5a2b-bca0-e341166ca020
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