250g white glutinous rice

250g purple glutinous rice (optional, or use extra white glutinous rice)

The Youtiao (Chinese Fried Dough Sticks)

300g plain flour

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

½ teaspoon sea salt

1 egg

150ml milk (approximately)

1 tablespoon vegetable oil, plus extra for coating and deep-frying

The Filling

100g pork floss

100g pickled mustard stems (or pickled radish), roughly chopped

1 tablespoon vegetable oil

Pinch of sea salt

4 eggs

To Serve

Fresh soy milk (doujiang), optional

PREPARATION

.1. Soak both the white and purple glutinous rice separately in plenty of cold water overnight. Drain until the water runs clear. Steam each rice in an even layer over simmering water for 20–30 minutes, until tender. Meanwhile, prepare the youtiao dough by mixing the flour, baking powder, bicarbonate of soda, salt, egg, milk and vegetable oil into a soft dough. Lightly coat with oil, cover and refrigerate overnight.

COOKING

2. Heat the vegetable oil in a frying pan over a medium heat.

3. Stir-fry the pickled mustard stems with a pinch of salt for 3–4 minutes, until softened. Set aside.

4. Fry the eggs until the whites are just set, gently breaking the yolks so they remain soft but not runny.

5. Roll the rested youtiao dough into a long rectangle and cut into strips. Stack two strips together, press down the centre with a chopstick, then gently stretch them.

6. Deep-fry the youtiao at 180°C, turning until puffed and golden brown. Drain on a wire rack.

7. Mix the steamed white and purple sticky rice together, if using both.

8. Lay a sheet of cling film or a clean plastic sheet on the work surface and spread the rice into a rectangle about 1cm thick.

9. Layer the softened pickled mustard stems, pork floss and fried egg along the centre.

10. Cut a youtiao to fit and place it on top of the filling.

11. Using the cling film, tightly roll the rice around the filling, sealing both ends completely.

12. Slice in half if desired and serve immediately with warm soy milk.

School of Wok Tips

 Soaking the glutinous rice overnight ensures it steams evenly and develops its signature chewy texture.

 Mixing purple and white sticky rice adds both visual contrast and a slightly nuttier flavour.

 Fry the eggs so the yolks are just set—runny yolks can make the roll difficult to wrap.

 Wrap the Fan Tuan tightly using cling film or a sushi mat so it holds together when sliced.

FAQs

What is Fan Tuan?

Fan Tuan is a traditional Chinese breakfast made from sticky rice wrapped around savoury fillings, most commonly crispy youtiao, pork floss and pickled vegetables. It's especially popular in Shanghai and across eastern China.

Can I use only white sticky rice?

Yes. White glutinous rice is the traditional choice. The purple sticky rice is a modern variation that adds colour and a deeper, earthier flavour.

What is pork floss?

Pork floss is dried, seasoned shredded pork with a light, fluffy texture. It adds a sweet-savoury umami flavour and is a classic filling for many Chinese bakery items and breakfast dishes.