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Sticky rice rolls stuffed with crispy you tiao create a satisfying textural breakfast. A family favorite with fresh ingredients and comforting carbs.
Rinse the glutinous rice thoroughly and soak in water for at least 6 hours or overnight; drain before cooking.
Steam the soaked glutinous rice over high heat for 30–35 minutes until fully translucent and sticky, turning the rice over halfway through for even cooking.
While the rice steams, slice the you tiao in half crosswise and then split each half lengthwise to form four short sticks.
Prepare a clean surface (like a plastic wrap or bamboo sushi mat); spread a 1/2-cup layer of steamed rice into an 8-inch square, using wet hands to prevent sticking.
Lay one stick of you tiao along the center, then evenly place pickled mustard greens, pork floss, and cucumber alongside the dough stick. Drizzle with soy sauce, a touch of sesame oil, and a sprinkle of white pepper.
Using the mat or plastic, roll up the rice tightly around the fillings, pressing gently to shape a compact log. Leave for 2–3 minutes to set.
Repeat the rolling process with the remaining ingredients to make three more rolls.
Let each roll rest for an additional 3 minutes to help moisture distribute evenly before slicing into 2–4 pieces and serving warm.
