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This classic Taiwanese rice roll combines chewy glutinous rice with black rice, stuffed with crispy fried dough sticks (you-tiao), savory-sweet pork floss, crunchy dried radish, and stir-fried pickled mustard greens, topped with a freshly pan-fried scallion egg. It offers a rich, layered texture and is a highly satisfying, beloved traditional Taiwanese street-style breakfast.
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Cook the black rice, long-grain glutinous rice, and white rice according to the ratio, then fluff and fold to release excess moisture. → Prepare the fillings: scallion egg, stir-fried pickled mustard greens, and chopped dried radish. → Re-heat the fried dough sticks (you-tiao) in an air fryer or oven until crispy. → Spread the rice onto plastic wrap, layer the fillings, and roll tightly. → Use firm pressure through the plastic wrap to compress and shape the rice roll to finish.
Cook the black rice, long-grain glutinous rice, and white rice according to the ratio, then fluff and fold to release excess moisture. → Prepare the fillings: scallion egg, stir-fried pickled mustard greens, and chopped dried radish. → Re-heat the fried dough sticks (you-tiao) in an air fryer or oven until crispy. → Spread the rice onto plastic wrap, layer the fillings, and roll tightly. → Use firm pressure through the plastic wrap to compress and shape the rice roll to finish.
This classic Taiwanese rice roll combines chewy glutinous rice with black rice, stuffed with crispy fried dough sticks (you-tiao), savory-sweet pork floss, crunchy dried radish, and stir-fried pickled mustard greens, topped with a freshly pan-fried scallion egg. It offers a rich, layered texture and is a highly satisfying, beloved traditional Taiwanese street-style breakfast.
【Black Rice】 Mix and wash the black rice, white rice, and long-grain glutinous rice. You can adjust the ratio based on your preference for color intensity.
Add water, a little oil, and salt, then cook using the 'white rice' setting on an electric rice cooker. After cooking, use a rice paddle to fluff and fold the rice to release excess moisture, ensuring the grains remain distinct.
【White Glutinous Rice】 Wash the long-grain glutinous rice, add water at a ratio of 1:0.7, add a few drops of oil and a pinch of salt. Cook, then fluff and fold well before setting aside.
Place the fried dough sticks into an air fryer or oven to reheat until crispy, ensuring they won't get soggy when wrapped in the rice roll.
Prepare the dried radish by chopping it; if using store-bought radish, soak in water to remove excess salt, then stir-fry with pepper, salt, and sugar until fragrant.
💡 When cooking glutinous rice, adding a little white rice improves the texture and reduces bloating.
💡 After the rice is cooked, it is essential to 'fluff and fold' it so excess moisture can escape, ensuring the rice remains chewy and not mushy.
💡 The fried dough stick must be processed until extremely crispy (old style) so it doesn't turn soft quickly from the moisture of the rice.
💡 If the rice layer is too thin and leaves holes while assembling, simply patch it with a small amount of extra rice.
💡 You must press firmly while wrapping so the rice roll does not fall apart when eating.
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