Archive for the ‘Taiwanese Gluten Rice Rolls 台式糯米飯糰’ Category

The first time I had gluten rice rolls was when Richard and I visited Taiwan 8-9 years ago. Back then we didn’t eat the rolls fresh hot (we were busy eating many other local snacks!) and saved it later when we boarded the plane back home… Even it was cold but it was still very delicious.

This is the second time I made sticky rice rolls at home. Unlike the first time, I used half sushi rice and half gluten rice, so that it is easier to digest for my stomach. The fillings is very versatile, but typically includes eggs, pork floss, fried Chinese donuts, saute preserved turnips, saute preserved mustard green etc… I prepared the fillings ingredients while the rice was cooking so everything was ready to be wrapped when the rice is cooked. The rolls are individually plastic wrapped thus making it very convenient to eat during a road trip, just keep the rolls in a thermos to keep warm. Oh, these rolls are very fulfilling as well.

Taiwanese Gluten Rice Rolls

Taiwanese Gluten Rice Rolls

Taiwanese Gluten Rice Rolls Recipe (makes 6 rolls)
1 1/2 cup uncooked glutinous rice
1 1/2 cup uncooked sushi rice
pork floss–available in Asian grocery stores
1 Fried Chinese donuts– see note below.
3 stewed eggs– see note below.
1 cup saute sweet preserved turnip (chye por)– recipe follows
1 cup spicy preserved mustard green– recipe follows

  1. Combine glutinous rice and sushi rice in a bowl, wash and rinse 2-3 times. Cook the rices in the rice cooker (follow rice cooker instructions for gluten rice).
  2. Pull Chinese donuts apart into 2 sticks, cut each stick into 3 portions and then cut in half lengthwise for each portion. Toast in oven to make them crispy. Set aside.
  3. Slice the stewed eggs into small wedges– 1 eggs into 6 wedges.
  4. Stir the rice to loose up when it is cooked. Divide into 6 portions. Scoop 1 portion of rice and spread it on a piece of plastic wrap. Arrange the fillings (3 egg wedges, 2 donuts sticks, 1 heap tbsp each of saute turnip and spicy mustard green, sprinkle of pork floss) in the middle of the rice and roll it up tight like a sushi roll and wrap with the plastic wrap. Serve hot.


  • Chinese donuts– fresh donuts are available in certain Chinese restaurants serving breakfast. Frozen packaged ones can be found in Chinese grocery stores in frozen food section.
  • I happen to have stewed egg leftovers. If you don’t have stewed eggs, you can substitute with 3 thin egg omelet then cut into strips.

Saute Sweet Preserved Turnip ‘Chye Por’:
1 cup sweet preserved turnip ‘chye por’ 甜菜脯/箩卜干 — coarsely chopped
1 clove garlic– finely chopped
salt and sugar to taste

Method: Saute garlic until aromatic, add turnip, salt and sugar and saute until the flavor of turnip comes out. Dish out.

Spicy Preserved Mustard Green:
1 cup preserved mustard green– julienne
6 Thai hot peppers
1 clove garlic– finely chopped

Method: squeeze wash and rinse julienne mustard green in a bowl 2 times then squeeze dry. Saute garlic and peppers until aromatic, add mustard green and saute for a few more times. If it tastes a little bland add just a little of salt. Dish out.

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