Sticky rice boat, sometimes served as a hearty appetizer at restaurants, brings together popular ingredients – sticky rice, fried cruller, picked radishes and pork floss – as a sushi-like roll.
A recipe from mom for one of her favorite dishes.
Ingredients
Fried cruller – Also called You Tiao, Chinese fried crullers are a classic side/breakfast that are considered very difficult to make well. They can be eaten alone or more often slipped into a sesame flatbread (shao bing) or dipped into warmed soy milk. Frozen, pre-made fried crullers can be purchased from Asian supermarkets.
Pickled radishes – Preserved, pickled radishes also found at Asian supermarkets.
Pork floss (Rousong or meat floss) or fish powder – Available at Asian supermarkets, pork floss is used a variety of ways, such as a topping for pastry/dessert breads or a garnish for congee. In place of pork floss, we often use fish powder. Fish powder is similar in color to pork floss and has a great taste.
Sticky rice – About 2.5 cups uncooked sticky rice is needed to make 6 sticky rice boats for this recipe. See the post on making sticky rice in a rice cooker here.
Equipment needed
- plastic wrap
- bamboo rolling mat
Sticky Rice Boat
(No Ratings Yet)
Loading...Sticky rice boat, sometimes served as a hearty appetizer at restaurants, brings together popular ingredients – sticky rice, fried cruller, picked radishes and pork floss – as a sushi-like roll.
Ingredients
- ~5 cups cooked sticky rice cooled
- 1 fried cruller cut into 6 pieces
- pork floss or fish powder
- salted radish
- Japanese rice seasoning (optional)
- olive oil
Instructions
Wrap a bamboo rolling mat with plastic wrap. Lightly grease one side with oil.
Starting from one end of the mat, with the slats facing you horizontally, use wet fingers to spread a ¼” inch layer of sticky rice on the oiled side. Spread rice in the shape of a rectangle – width should be ½” longer than the cruller and height 3x the cruller’s thickness.
Sprinkle rice seasoning over the rice.
Spread sliced radish and pork/fish floss horizontally across the center, leaving a ¼” margin on the left and right. In the center place 1 piece fried cruller.
Taking the edge of the mat and holding the filling in place, roll into a tight log.
Unroll the mat. Pinch both ends of the log to close them. Add more rice if necessary.
Cover the log with plastic wrap to prevent drying. Repeat for the next 5 rolls.
