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Wash the rice by rinsing it in several changes of water until the water is clear. In a large bowl, cover the sticky rice with water, and soak it for at least 4 hours at room temperature or overnight in the refrigerator.
Drain the rice well in a fine-mesh sieve and spread it evenly inside a bamboo steamer basket lined with a wet cheesecloth. Poke evenly spaced holes into the rice mound with your finger; this will help the rice cook uniformly. Fold the flaps of the cheesecloth over the rice and cover.
Partially fill a large wok with water and bring to a rolling boil over high heat. Cover and lower the bamboo steamer basket into the wok. Steam for 30 minutes, replenishing the bottom of the wok with boiling water if needed. The cooked rice will be al dente and shiny. Cover to keep warm.
Preheat the oven to 350°F.
Rinse the preserved radish and pickled mustard greens under running water. Put the preserved radish and pickled mustard greens into separate small bowls, cover with water, and soak for 10 minutes. Drain, squeeze out the excess water, and pat dry with paper towels. Mince the radish and mustard greens finely, keeping them separated still, and set aside for later.
Cut the crullers in half and toast them in the oven until they are a dark golden brown, 5 to 8 minutes. They should be very crispy, but not burnt.
In a wok over low heat, swirl in ½ tsp. of the oil. When the oil is hot, add the preserved radish, and cook, stirring constantly, until it’s dried out and fragrant, about 5 minutes. Transfer the radish to a plate and set aside for later. Add the remaining ½ tsp. oil to the wok. Add the pickled mustard greens and the sugar, and cook, stirring constantly, until the sugar has dissolved and the greens are withered and dried out, 5 to 7 minutes. Transfer the greens mixture to a plate and set aside for later.
Now assemble the rice roll. Take a clean hand towel and fold it in half so that it forms a rectangle, roughly 7 by 6 inches. Keep the towel in the landscape orientation and lay a sheet of plastic wrap on top of the towel so that it’s covered completely.
Dip a spoon in water and use it to scoop out ¼ of the cooked sticky rice. Spread it on the plastic wrap to form a thin 6 by 5-inch horizontally oriented rectangular mat on top of the towel. The long side of the rectangle should be facing you. Sprinkle a line of pork floss vertically down the middle of the rice rectangle, add the preserved radish and pickled mustard greens on top, and then finally add a chunk of the fried cruller lined up vertically on top of everything. Gently lift up the towel and with your hands, then gently squeeze and shape everything together so that the sticky rice is formed into an oblong-shaped rice roll. Repeat with the remaining ingredients. Enjoy immediately.