Fan Tuan: Thai glutinous rice roll stuffed with eggs, vegetables and pork

Ingredients:

• 3 cups sticky rice (or sweet rice)
• 4 tbsp neutral vegetable oil
• 8 large eggs
• 4 strips of yu tiao (Chinese croutons), 12 cm long
• 1 and 1/3 cups pork floss (or rusong)
• 3/4 cup hot radish strips
• 2 green onions, thinly sliced
• Hot sauce, such as Sriracha, for serving

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with non-stick foil.
2. Place a steamer rack or basket in a large 6- to 8-quart pot or Dutch oven and fill with cold water to just below the rack. Cover and bring the water to a boil.
3. Place the rice in a medium, flat-bottomed, ovenproof bowl that fits in the steamer. Rinse the sticky rice. Drain the starchy water through a sieve and repeat this step twice. Return the rice to the bowl and toss with 2 tablespoons of oil. Pour 2 cups of cold water into the bowl, place it in the steamer, and steam until the rice is tender and the water is absorbed, about 35 minutes.
4. Heat a large nonstick skillet over medium heat, add 1 tablespoon of oil, and fry 4 eggs until the whites are set, about 3 minutes. Season lightly with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Flip the eggs and cook for another 1 minute. Transfer to a plate and let cool. Repeat with the remaining eggs and oil.
5. Bake the croutons until crispy, about 7 minutes. Set aside to cool slightly.
6. Place a 35 x 30 cm sheet of plastic wrap on a clean surface. Wet your hands to prevent the rice from sticking. Measure out 1 cup of cooked rice and spread it onto the wrap to form an even 17 cm square. Place two fried eggs side by side on top of the rice and evenly sprinkle the eggs with 1/3 cup of pork floss, 3 tablespoons of hot radish, and 2 tablespoons of green onions, being careful not to let the filling touch the rice. Place one crouton in the center.
7. To roll the fan tuan, lift the long edge of the film closest to you so that the two long edges of the rice touch. Using the film, seal the roll. Pinch both sides and roll the rice away from you to seal the edges more tightly. Place the roll in a warm steamer. Repeat with the remaining ingredients. Keep the fan tuan in the warm steamer until you have assembled all the rolls.
8. Cut the fan tuan in half crosswise and serve immediately with hot sauce.
   
   
   Note
   
   Rusong is a homemade dried soft piece of pork (or pork floss).
   
   Yu tiao are deep-fried strips of dough (or Chinese croutons) found in Chinese restaurants or in the frozen food section.
   
   Pickled hot radish (daikon) can be purchased in vacuum packaging in Asian supermarkets.