Ci fan tuan
Ci fan tuan, from above
Non vegShanghai

Ci fan tuan

Sticky rice rolled around youtiao, pork floss and pickles. Shanghai's portable breakfast.

20 minTime
12 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 20 minutes come after.
Rice roll to go2 chapters · 1 min read

Make it your way

Grandma's wayShanghai sticky rice roll with youtiao, pork floss and pickles.
The original
458kcalsame
12 gproteinsame
3 gfibresame
20minutessame

Ci fan tuan.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Glutinous rice (sweet rice)¾ cup, soaked and steamed
Youtiao1 stick
Pork floss3 tbsp
Zha cai3 tbsp, chopped
Salta pinch

Method

4 steps
  1. 1Soak the glutinous rice overnight, then steam for 25 to 30 minutes until translucent and sticky.
  2. 2Lay a sheet of cling film on a towel and spread half the warm rice into a rectangle.
  3. 3Lay half the youtiao, pork floss and pickles in the centre.
  4. 4Use the towel to roll the rice tightly around the filling, squeezing into a log.
Serve it like this

Wrap in paper or cling film and serve with a bowl of soy milk. Eat in hand.

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Make it a meal

What goes with Ci fan tuan: a bread or rice, a side, something to drink and something sweet.

On the side Chinese steamed egg20 min
On the side Dry fried green beans25 min
A little snack Xiaolongbao120 min
To drink Doujiang40 min
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