IMG_1174ingredients (makes 4 rolls)

400g glutinous rice
2 tbsp oil * please read personal notes
2 chinese cruller (youtiao), cut into half * please read personal notes
preserved vegetable, as appropriate
meat floss, as appropriate

IMG_1182食材(可做 4条)

糯米饭 400克
油 2 大匙*请参考温馨小贴士
油条 2条,切半*请参考温馨小贴士
榨菜,适量
肉松,适量

Directions/做法

IMG_1156soak glutinous rice for at least an hour
糯米饭浸泡自少一小时

IMG_1159drain water away from rice, and drizzle in oil
米饭沥干水份,加入油

IMG_1160mix well
拌匀

IMG_1161spread rice evenly on steamer and steam over high heat for 30 mins (or till totally cooked)
米饭均匀扑到蒸锅上以大火蒸 30分钟(或至完全熟透)

IMG_1162spray tabletop with a thin coat of water and place a piece of cling wrap on top
桌面喷上少许水、贴上一张保鲜膜

IMG_1164spread a portion of rice onto the cling wrap
保鲜膜铺上一份蒸熟的米饭

lay preserved vegetables, followed by floss on the rice
放上炸菜、然后叠上肉松

IMG_1166lay one half of chinese cruller on top of floss
肉松上摆放一份切半的油条

IMG_1167pull cling wrap from both ends to wrap the rice together
swiss roll
保鲜膜两端拉起让米饭裹上馅料
将米饭紧紧卷起

IMG_1168twist both ends of cling wrap tightly
suggest eating after a few hours so the rice roll takes shape better
保鲜膜尾段卷紧
建议米饭定形后,约数小时,再享用

Personal notes/温馨小贴士:

IMG_1171– please refer to this post for homemade chinese cruller recipe
自制油条食谱可参考此食谱

– depending on the length of your cruller, you may need only one cruller for this recipe
油条份量需求在于您家油条的长短。有可能只需一条

– i used the oil from frying the chinese cruller to drizzle in the rice (as it will have a slightly eggy fragrant)
因炸了油条的油带着微微蛋香味儿,所以我用了这个(炸油条)油加入糯米饭

– if your cruller has gone soft, you can reheat it in the microwave for 1 minute to revive the crispiness
油条要皮了,可将它直接放入微波炉加热一分钟。加热后又脆又香哈

– personalised sticker information can be found in this post
标贴淘宝链接请参考此博文

IMG_1177

 

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