Fan Tuan / Chi Fan ( Sticky Rice )

This is my son's favourite, he can actually have it as his proper meal too. I often make lots so he can bring for school lunch.  Good to eat it warm or at room temperature too. Youtiao has to be pre-toasted so you get some crispy texture from the bite, I was very generous with the fillings this time, I added fried black sesame on the rice for aroma and nutrients.

For my Fan Tuan, I just wrapped it with free hand. I find it very easy to handle this way. You can to use sushi mat or a clean towel wrapped inside a plastic bag to support and wrap it up. The rice has to be warm when doing the wrapping. It does harden when it cools down.

Recipe and inspiration from here
Ingredients
( makes 8 rolls)

4 cups glutinous rice ( washed, soaked for 4 hours, drained)
6 beaten eggs ( mix in with salt and pepper, pan fry thinly)
1 cup shredded pork floss
4 tablespoons chopped salted dried radish (cleaned, drained, with a little cut chili and sugar, fry for a minute or 2).
2 Chinese fried cruller (youtiao), cut into 8 pieces, get it toasted in the oven til crispy.
Fried / toasted black sesame
some sesame oil

Use a shallow pan to ensure all rice evenly cooked.

you can use a sushi mat to wrap too

Methods
Place the rice in a shallow pan, mix well with 1/2 tsp salt. In rapidly boiling water, get it steamed for 20 minutes or, until it is cooked, stir the rice half way through. When it is done, mix in black sesame and combine well.
Wipe some sesame oil on the top surface of the cling wrap, place some rice on top of it, then top up  the rest of the ingredients (see pic).
Roll it up nice and firm.