These Purple Rice Fan Tuan (Sticky Rice Rolls) are a textural masterpiece: chewy purple rice wrapping around crispy fried dough, savory pork floss, and rich salted egg yolk. It is the ultimate customizable breakfast or portable lunch.
Why This Recipe
My assistant, who grew up in Jiangsu province, recently lamented to me how difficult it is to find a proper Fan Tuan (rice roll) since moving away from home. That nostalgia is something I understand deeply. In the bustling streets of Shanghai, Taiwan, and Hong Kong, these warm, hefty rice rolls are a morning staple, often sold by street vendors steaming massive wooden barrels of rice.
I developed this recipe to capture that specific street-food magic at home. The key lies in the rice blend. While you can use plain white sticky rice, mixing black rice with white glutinous rice adds a nutty aroma and a stunning purple hue that makes this dish special. It’s simple, adaptable, and incredibly satisfying.
What Is Fan Tuan (Ci Fan Tuan)?
Ci Fan Tuan (糍饭团), or simply Fan Tuan, is a traditional Chinese breakfast food made from glutinous rice wrapped around a variety of fillings. It is particularly popular in the Jiangnan region (eastern China) and Taiwan.
Unlike the delicate Japanese onigiri or the neat Korean kimbap, a Fan Tuan is rustic, hearty, and often massive. The traditional filling usually consists of You Tiao (Chinese fried dough crullers), Zha Cai (pickled mustard tuber), and pork floss. My version incorporates salted egg yolk for a rich, umami punch that elevates the whole experience.
Why This Recipe Works
- The 1:1 Rice Ratio: Through testing multiple batches in my kitchen, I found that a 50/50 blend of black rice and white glutinous rice yields the perfect texture—chewy and sticky, but not mushy.
- Texture Contrast: The success of a good Fan Tuan relies on the interplay between the soft, warm rice and the crunch of the You Tiao and pickles inside.
- Customizable Filling: While this recipe uses a classic savory combination, the method is a blank canvas for whatever is in your fridge.
Key Ingredients & Substitutions
- Black Rice & Glutinous Rice: You need short-grain white glutinous rice (often labeled “sweet rice”) and black rice. Note: Black rice has a tough outer bran, so it requires soaking.
- Pork Floss (Rousong): This is a dried, fluffy meat product with a sweet and savory flavor. You can buy it at Asian grocers, or if you are feeling adventurous, try my Homemade Meat Floss or the quicker Microwave Meat Floss recipe.
- You Tiao (Fried Dough Stick): This provides the essential crunch. You can find frozen ones at Asian supermarkets (just toast them in the oven) or substitute with crunchy fried wonton skins.
- Salted Egg Yolk: Rich and creamy. If you buy them raw, steam them for 10 minutes before crushing. If you love this flavor profile, you might also enjoy my Tofu with Century Egg.
- Zha Cai (Pickled Mustard Tuber): Adds a salty, crunchy kick. If unavailable, you can substitute with Pickled Bamboo Shoots or even finely chopped kimchi for a fusion twist.
- Mayonnaise/Salad Dressing: Japanese Kewpie mayonnaise is the gold standard here for its richness.
Ingredients
The Rice Base
- 1 cup (200g) Black rice (sometimes labeled as purple rice)
- 1 cup (200g) White glutinous rice (sweet rice)
- Water for soaking and cooking
The Fillings
- 2 Salted egg yolks, steamed and crushed
- 2 slices Ham, cut into strips
- 1 Cucumber, cut into strips (seeds removed)
- ½ cup Pork Floss (Meat Floss / Rousong)
- 2 tbsp Pickled Bamboo Shoots or Zha Cai (preserved mustard tuber), chopped
- 1 You Tiao (Chinese fried dough stick), toasted until crispy
- 1 tbsp Mayonnaise (or sweet salad dressing)
Recipe Notes Before You Start
- Plan Ahead: Black rice is denser than white rice and must be soaked overnight (or at least 8 hours) to ensure it cooks through and blends well with the glutinous rice.
- Equipment: You will need a bamboo sushi rolling mat and plastic wrap (cling film).
- Rice Cooker: A standard rice cooker works perfectly for this. If steaming in a bamboo steamer, the texture will be even chewier (al dente).
Mise en Place
- Soak the Rice: The night before, mix the black rice and glutinous rice together. Wash them thoroughly, then cover with plenty of water and let soak overnight.
- Prep Fillings: Steam the salted egg yolks for 8-10 minutes until cooked, then crush them with a fork. Cut the ham and cucumber into long strips. Toast the You Tiao in an oven or air fryer for a few minutes to restore its crunch.
How to Make Purple Rice Fan Tuan
Step 1: Cook the Rice Drain the soaked rice. Place it in a rice cooker. Add fresh water. Pro Tip: Because the rice has soaked up water overnight, you need slightly less water than usual. A 1:0.9 ratio of wet rice to water usually works well, or fill to just slightly above the rice line. Cook on the “Sweet Rice” or regular setting. When done, fluff it and let it cool slightly (but keep it warm).
Step 2: Prepare the Work Surface Lay down your bamboo sushi rolling mat. Place a sheet of plastic wrap over it. Ensure the plastic wrap is larger than the mat so the rice doesn’t stick to the bamboo.
Step 3: Spread the Rice Scoop a generous amount of the hot purple rice onto the plastic wrap. Wet a spoon (to prevent sticking) and press the rice down into a rectangular shape, about ½ inch (1.2 cm) thick. It needs to be wide enough to encase the fillings.
Step 4: Layer the Fillings Spread a thin layer of mayonnaise down the center. Then, layer your ingredients based on size. Start with the You Tiao (the backbone of the roll), then nestle in the ham strips, cucumber, crushed salted egg yolk, pickles, and finally a generous handful of Homemade Meat Floss. Note: Be ambitious but realistic—if you overfill it, it won’t seal!
Step 5: Roll and Compress This is the critical moment. Lift the side of the bamboo mat closest to you and fold it over the filling, tucking the rice firmly against the ingredients. Lift the mat edge (so you don’t roll the mat into the rice) and continue rolling until the two edges of rice meet. Use both hands to squeeze the mat firmly along the length of the roll to compact everything. Twist the ends of the plastic wrap to seal.
Step 6: Serve Unwrap the plastic immediately to eat, or slice it in half (through the plastic wrap to keep it neat) to reveal the beautiful cross-section. Serve warm!
Tips for Success
- The Crunch Factor: If your You Tiao has gone soft, the Fan Tuan loses its soul. Re-crisp it in an air fryer at 350°F (175°C) for 3 minutes before assembling. If you don’t have You Tiao, the crispy wonton crackers used in Homemade Jianbing are a fantastic substitute.
- Rice Temperature: Assemble the rolls while the rice is hot. Cold glutinous rice becomes hard and difficult to mold.
- Vegetarian Option: You can omit the pork floss and ham. Use vegetarian meat floss (often made from soy) and add extra pickled vegetables or braised tofu.
Common Mistakes When Making Fan Tuan
- Under-soaking the rice: If the black rice feels gritty or hard in the center, it wasn’t soaked long enough. Black rice has a very tough hull compared to white rice.
- Overfilling: We all want a bite packed with goodies, but if the rice edges don’t touch, the roll will fall apart when you eat it.
- Soggy You Tiao: Putting the mayonnaise directly on the fried dough can make it soggy. Try to put the mayo on the rice or the meat floss instead.
Serving Suggestions
Fan Tuan is a heavy, carb-rich breakfast that keeps you full for hours. To balance it out, I love serving it with a beverage.
- Soy Milk: The classic pairing. Sweet or savory soy milk cuts through the density of the rice.
- Soup: For a comforting lunch, pair this with a light soup like Seaweed Egg Drop Soup.
- Pickles: A side of Smashed Cucumber Salad adds a refreshing acidity that contrasts well with the heavy sticky rice.
Food Safety & Storage
- Storage: Fan Tuan is best eaten fresh while the rice is warm and soft. If you must store it, keep it wrapped in plastic in the fridge for up to 2 days.
- Reheating: Do not eat cold glutinous rice straight from the fridge—it will be rock hard and indigestible. You must reheat it. Microwave the wrapped roll for 1-2 minutes until soft, or re-steam it.
- Rice Safety: Cooked rice can grow Bacillus cereus bacteria if left at room temperature for too long. According to the USDA, keep rice hot (above 140°F) or cool it quickly and refrigerate.
Authoritative References
- For more on the science of soaking rice and starch gelatinization, I recommend reading about starch retrogradation from ScienceDirect.
- Food safety guidelines regarding rice storage can be found at the National Health Service (NHS).
About the Author & Recipe Development
I’m Lin, and my culinary journey began in my family’s restaurant kitchen in Sichuan, peeling garlic and watching my father work the wok. I later professionally trained at the Sichuan Culinary Institute and spent over a decade working in commercial kitchens. This recipe was tested 4 times in my home kitchen to ensure the ratio of black rice to glutinous rice provided the correct “chew” without being too tough for a standard home rice cooker. I’ve adapted the traditional barrel-steaming method to work with modern electric rice cookers for ease of use.
Nutrition Information (Estimate)
- Calories: 580 kcal
- Carbohydrates: 85g
- Protein: 18g
- Fat: 18g
- Sodium: 850mg
- Fiber: 4g
- Sugar: 3g
(Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included. Actual values vary based on specific brands used.)
Purple Rice Fan Tuan (Salted Egg Yolk & Pork Floss Rice Rolls)
Equipment
- Bamboo Sushi Mat Essential for tight rolling
- Rice Cooker Or bamboo steamer
- Plastic Wrap To prevent sticking
Ingredients
The Rice Base
- 1 cup black rice Also known as purple rice; must soak overnight
- 1 cup glutinous rice Sweet rice/sticky rice
- water For soaking and cooking
The Fillings
- 2 salted egg yolks Steamed and crushed
- 2 slices ham Cut into strips
- 1 cucumber Cut into strips
- 0.5 cup pork floss Rousong / Meat Floss
- 2 tbsp pickled mustard tuber Zha Cai or pickled bamboo shoots
- 1 You Tiao Chinese fried dough stick, toasted
- 1 tbsp mayonnaise Japanese Kewpie preferred
Instructions
- Prep the Rice (Night Before): Mix black rice and glutinous rice. Wash thoroughly. Soak in plenty of water for at least 8 hours or overnight.
- Cook the Rice: Drain the rice. Place in a rice cooker with fresh water (approx 1:0.9 rice-to-water ratio). Cook on the ‘sweet rice’ setting.
- Prep Ingredients: Steam salted egg yolks for 10 mins and mash. Cut ham and cucumber into strips. Toast You Tiao until crispy.
- Setup: Place a sheet of plastic wrap over a bamboo sushi mat.
- Assemble: Spread hot rice into a rectangle on the plastic. Spread mayo in the center. Layer You Tiao, ham, cucumber, egg yolk, pickles, and pork floss.
- Roll: Lift the mat to roll the rice over the filling. Squeeze firmly to compact. Twist plastic ends to seal.
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