我家廚房 Christina's Kitchen

(Fan-Tuan) Sticky Rice Rolls
繁體中文

(Black rice and glutinous rice mixed)

Ingredients

Black glutinous rice	1	cup
White glutinous rice	1	cup
Water	1-1/2	cup
Diced preserved radish	1/2	cup
Sautéed Suan Cai	1/2	cup
Pork floss	1/2	cup
Fried bread stick	1	stick (large)

Note 1：1 cup of rice = 0.75 rice cooker measurement cup of rice 1.5 cups of water = 2 rice cooker measurement cups of water
Note 2：Black glutinous rice can be replaced with white glutinous rice. Other popular fillings for rice rolls are soy braised egg and scallion egg.
Note 3：The fillings for Sweet Rice Roll is 1/4 stick of fried bread stick and 2 tbs. of sugar.

Instructions

1.	Mix the rice in a strainer; rinse then drain the water. Soak the rice with 1.5 cup of water for at least 2 hours.
2.	Place the rice with the water in a rice cooker. Cook the rice by following the instructions. If using a Ta-Tung rice cooker, place 2/3 cup of water (= 1 rice cooker measurement cup) outside of the pot. Let the rice sit for 30 minutes with lid on after the switch is off.
3.	Prepare the Sautéed Suan Cai .
	If the fried break stick is stale, bake it in a toast oven over 215°C/425°F or air fryer over 200˚C/400˚F for 2 minute.
	Wash excessive salt off the preserved radish and sauté in a dry pan until aromatic.
4.	Place a clean damp cloth on a bamboo mat or plate. Dip a rice cooker spoon into water then use it to spread ¼ of the rice on the damp cloth. Arrange 2 tbs. of preserved radish, 2 tbs. of sautéed Suan Cai, 2 tbs. of minced dried pork and 1/4 sticks of fried bread stick on the middle of the rice. Lift the cloth and wrap the rice over the fillings to form a football shape, round the two ends (see pictures below). Press the rice tightly. Repeat this step for the rest of the rice and fillings. You can make 4 rolls in total.
5.	For easily holding the rice roll, wrap it with a piece of plastic wrap after it cools a little. Cut it in half to serve.

紫米飯糰
ENGLISH

材料

紫糯米	1	杯
白糯米	1	杯
水	1-1/2	杯
菜脯丁	1/2	杯
炒酸菜	1/2	杯
肉鬆	1/2	杯
油條	1	根(大)

註1：1杯米=0.75電鍋量杯米 1.5杯水=2電鍋量杯水
註2：紫米可以由圓糯米取代。滷蛋和蔥花蛋也常被做為飯糰的內餡。
註3：甜飯糰的內餡就是1/4根油條和2大匙糖。

做法

1.	紫米和糯米混在一起洗乾淨後濾乾。加入1.5杯水浸泡至少2個小時。
2.	將米連水放進電鍋依照電鍋指示將米煮熟。如果使用大同電鍋，在外鍋放3/4杯水(=1電鍋量杯水)，煮完後再燜30分鐘。
3.	準備炒酸菜。
	如果油條已經疲軟，放進烤箱(215°C/425°F)或氣炸鍋(200˚C/400˚F)烤2分鐘。
	菜脯丁用水沖洗掉過多鹽份後濾乾，再用乾鍋炒香。
4.	將一塊乾淨的棉布浸濕扭乾後鋪在竹簾或盤子上。飯匙沾水後盛出1/4份的糯米飯，舖平再布上。將2大匙菜脯丁，2大匙炒酸菜，2大匙肉鬆平均撒在飯中間，再放上1/4條油條。提起布飯包住餡料呈橢圓球狀並壓緊壓實 (見下圖)。重複此步驟將剩餘的飯和餡料包完，共做4個。
5.	為了方便拿取，可將降溫後的飯糰用保潔膜包起來。食用時成兩半。