Taiwanese Fan Tuan (Rice Rolls) with Pickled Radish and Dried Tofu

Ingredients

• 2 cups Glutinous rice
• 2 cups Water
• 0.5 cup Dried radish (菜脯)
• 4 pieces Dried tofu (豆干)
• 0.25 cup Pork floss (optional)
• 0.25 cup Pickled mustard greens (optional)
• 1 cup Soy milk (unsweetened)
• 1 tablespoon Vegetable oil

Instructions

1. 1Measure the 2 cups of glutinous rice into a bowl. Rinse the rice under cold running water until the water runs clear, then soak the rinsed rice in 2 cups of water for at least 4 hours or overnight. Drain the rice thoroughly before cooking.
2. 2Place the drained glutinous rice in a steamer basket lined with cheesecloth or parchment paper. Steam the rice for 30 minutes, or until it is tender and cooked through. The rice should be sticky and easily mashed.
3. 3While the rice is steaming, prepare the fillings. Rinse the 0.5 cup of dried radish (菜脯) if it seems very salty. Cut the 4 pieces of dried tofu (豆干) into thin strips, about 1/4-inch wide.
4. 4Heat 1 tablespoon of vegetable oil in a medium skillet over medium heat (about 350°F or 175°C). Add the cut dried tofu and sauté for 3-4 minutes until lightly browned. Add the 0.5 cup of dried radish and sauté for another 2-3 minutes until fragrant.
5. 5Lay a large piece of plastic wrap or parchment paper on a clean, flat surface. This will be used to roll the fan tuan.
6. 6Spread about 1/2 cup of the hot, cooked glutinous rice evenly over the plastic wrap, leaving a 1-inch border at the top edge. The rice should be about 1/4-inch thick.
7. 7Arrange a portion of the sautéed dried radish and dried tofu mixture along the bottom edge of the rice. If using, sprinkle some of the 0.25 cup of pork floss and 0.25 cup of pickled mustard greens over the radish and tofu.
8. 8Using the plastic wrap to help you, carefully and tightly roll the rice and filling into a compact cylinder. Press firmly to ensure the roll holds its shape. Repeat steps 5-7 to make 4 fan tuan in total.
9. 9Serve the 4 Taiwanese Fan Tuan warm, accompanied by 1 cup of unsweetened soy milk.

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