📝 About This Recipe
Transport yourself to the bustling morning markets of Shanghai with this iconic breakfast staple. Ci Fan Tuan features a chewy, fragrant blanket of glutinous rice wrapped around a symphony of textures: a shattering-crisp fried cruller (You Tiao), savory pork floss, and piquant pickled vegetables. It is a handheld masterpiece that perfectly balances sweet, salty, and crunchy elements in every bite.
🥗 Ingredients
The Rice Base
- 2 cups Long-grain glutinous rice (sweet rice) (soaked for at least 4-6 hours or overnight)
- 1.25 cups Water (for steaming)
- 1/4 teaspoon Salt (to season the rice)
The Core Fillings
- 2 pieces You Tiao (Chinese Fried Crullers) (fresh or frozen and toasted until very crisp)
- 1/2 cup Pork Floss (Rousong) (savory-sweet dried meat wool)
- 1/4 cup Zha Cai (Pickled Mustard Tuber) (finely chopped)
- 1 tablespoon Dried Small Shrimp (soaked and lightly sautéed)
Sweet & Savory Enhancements
- 2 teaspoons Granulated Sugar (optional, for a traditional sweet-savory contrast)
- 1 tablespoon Black Sesame Seeds (toasted)
- 1 teaspoon Toasted Sesame Oil (for brushing the plastic wrap)
👨🍳 Instructions
-
1
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in plenty of water for at least 4-6 hours, or ideally overnight, to ensure even cooking.
-
2
Drain the soaked rice and place it in a steamer basket lined with cheesecloth. Poke a few holes in the rice with a chopstick to allow steam to circulate. Steam over high heat for 30-35 minutes until the grains are translucent and chewy.
-
3
While the rice steams, prepare the You Tiao. If using store-bought or frozen crullers, toast them in a 350°F (175°C) oven or air fryer for 5 minutes until they are exceptionally crunchy. Cut each long cruller in half.
-
4
Finely mince the Zha Cai (pickled mustard tuber). If it is too salty, rinse it briefly under cold water before chopping.
-
5
In a small pan, lightly sauté the soaked dried shrimp for 1-2 minutes until fragrant to deepen their umami flavor.
-
6
Once the rice is cooked, transfer it to a bowl and gently fold in the salt. Keep the rice covered with a damp cloth to prevent it from drying out while you assemble the rolls.
-
7
Lay a piece of plastic wrap (about 12 inches long) on a clean work surface or a bamboo sushi mat. Lightly brush the plastic with a tiny amount of sesame oil to prevent sticking.
-
8
Spread about 3/4 cup of the warm sticky rice onto the plastic wrap, flattening it into a rectangle roughly 1/2 inch thick. Sprinkle a few black sesame seeds over the rice.
-
9
Layer your fillings in the center of the rice bed: add a generous pinch of pork floss, a spoonful of pickled mustard tuber, and a few sautéed shrimp.
-
10
Place half of a crispy You Tiao horizontally across the center of the rice and fillings. If you like the traditional sweet-savory version, sprinkle a 1/2 teaspoon of sugar over the cruller now.
-
11
Carefully lift the bottom edge of the plastic wrap and roll the rice over the filling, tucking it tightly. Use the plastic wrap to shape it into a firm, neat cylinder, similar to a burrito.
-
12
Twist the ends of the plastic wrap like a candy wrapper to compress the roll and ensure it holds its shape. Let it sit for 1 minute to set.
-
13
Unwrap the roll or slice it in half through the plastic wrap (using a very sharp, slightly damp knife) to reveal the beautiful cross-section. Serve immediately while the rice is warm and the cruller is still crunchy.
💡 Chef's Tips
Soaking the rice is non-negotiable; skipping this will result in hard, unevenly cooked grains. Always keep the cooked rice covered; glutinous rice loses its elasticity and hardens very quickly when exposed to air. For the ultimate crunch, double-fry or extra-toast the You Tiao right before assembly. If you cannot find pork floss, you can substitute with finely chopped braised pork belly or even scrambled eggs for a vegetarian twist (omit shrimp too). Use a wet knife to cut the rolls to prevent the sticky rice from tearing or sticking to the blade.
🍽️ Serving Suggestions
Pair with a bowl of warm, sweetened or savory soy milk (Dou Jiang) for the quintessential Shanghai breakfast. Serve alongside a dish of crispy pan-fried dumplings (Sheng Jian Bao) for a decadent brunch spread. Enjoy with a side of chili oil or black vinegar for dipping if you prefer extra heat or acidity. Accompany with a cup of hot Jasmine or Oolong tea to cleanse the palate between savory bites.