簡易好吃粢飯 💚 Sticky Rice Rolls | fantuan (EN | 繁 )

粢飯的由來 : 粢飯糰，最初盛行於上海，後來傳入香港台灣等地成為當地常見早餐。主要材料是糯米和油條。簡單又飽肚，其實很易做。煮熟糯米成糯米飯，放在保鮮紙壓平，加入油條、榨菜和紫菜肉鬆，捲起來再將上下的保鮮紙扭實，切開便可以吃了！

Sticky Rice Rolls 💚 粢飯

材料 : 二人份
200g 糯米 (1量杯) 小吃量的可將糯米減至160g
180-190 ml 水
1 茶匙 油
2 湯匙 (約22g) 肉鬆
1 湯匙 (約30g) 即食榨菜絲
1 條大油條
保鮮紙 (捲粢飯用)

想糯米稔身一點，可加多10-15%水和浸米2小時才按煮飯掣，煮好等15分鐘才取出。


Cífàntuán or fantuan is a glutinous rice dish in Chinese cuisine originating in the Jiangnan area of eastern China which encompasses Shanghai and surrounding regions. The cifantuan is a major breakfast food item in Shanghai, and is also popular in Taiwan and Hong Kong. It is made by tightly wrapping a piece of youtiao (fried dough) with glutinous rice, pork floss and sliced mustard tuber (zha cai). It is usually eaten as breakfast together with sweetened or savory soy milk in its native Jiangnan.

Ingredients (make 2 sticky rice rolls):
200g Glutinous rice (small eater reduce to 160g)
180-190ml water
1 teaspoon oil
2 tablespoons Pork floss with seaweed
1 tablespoon Sliced Mustard Tuber (zha cai)
1 piece Youtiao

Cling wrap (for wrapping)

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