Sticky Rice Roll . 粢飯

Sticky Rice Roll . 粢飯

I like food made of glutinous rice very much, I really like the taste of it's succulent aroma and texture, and I especially like Sticky Rice Roll (Cī fàn).  Although I don’t eat Cī fàn often, but I feel satisfied whenever I have it.  In fact, I don't care if the food is from expensive restaurant or a small shop, the deliciousness is what I concern the most, and the taste, mood and satisfaction mean very much to me.

It does not cost much to buy sticky rice roll from shops, and it can be made at home at ease too.  While relaxing at home, you could even make your own dough sticks.

Bilingual Recipes of yóutiáo:

https://bymargk.blogspot.com/2018/07/everything-dough-7-deep-fried-dough.html

Bilingual Recipes of Fried Spicy and Chili Preserved Redish： https://bymargk.blogspot.com/2020/03/fried-spicy-and-chili-preserved-redish.html

Some people said that the best ratio of glutinous rice to white rice is 2 : 1, and some said 7: 3, but I think the best ratio is 9: 1, that is, nine servings of glutinous rice with one serving of white rice, and I love to use Japanese Pearl rice for that 10 percent.

I have tried many glutinous rice rolls in Hong Kong and other places in the world, and found only one in the market suits my appetite. Eventually I prefer to make it at home, which is more satisfying.

我很愛吃糯米製品，好喜歡那種煙韌香糯的口感，也特別愛吃粢飯。雖然我不常吃粢飯，但每次吃着都很滿足。其實好吃的東西不在價錢便宜或貴，而在味道及吃者的喜好、心情和滿足感。

吃粢飯花費不多，而且完全可以在家做。趁着在家的日子，還可連油條也自家製呢 !

油條中英文食譜:

https://bymargk.blogspot.com/2018/07/everything-dough-7-deep-fried-dough.html

麻辣炒菜脯中英文食譜：
https://bymargk.blogspot.com/2020/03/fried-spicy-and-chili-preserved-redish.html

有人說粢飯的最佳糯米和白米比例是 2：1, 也有說是 7：3，而我覺得最佳比例是 9 ： 1, 即九份糯米配一份白米，而我愛用的是日本種的珍珠米。

吃過香港及世界各地很多家的粢飯，市面上只有一家對我口胃；而在家裡做就完全能切合自家口味，可謂大滿足。

Sticky Rice Roll

Makes 4 rolls

Ingredients:

Glutinous Rice    270g

Pearl Rice    30g

Roasted Black Sesame  a little (optional)
Dough Stick   1 pair
Preserved Mustard Root, chopped  30g
Sugar  a little
Sesame oil  1/2 tsp
Fried Chili Preserved Turnip 30g (optional)
Meat Floss 20g
Sugar 1 tsp

Method:

1. Wash glutinous rice and rinse, soak for 2 hours; wash pearl rice and soak for half an hour
2. Spread the cheese cloth on a steaming dish(with holes), drain glutinous rice and pearl rice, mix them well, put the rice on the cheese cloth, spread it  thin, punch holes on rice, steam it in a steam oven or a wok for about 30 minutes or till fully cooked
3. Dice preserved mustard root, sauté it in a wok without oil till dry, add a little sugar and sesame oil, and mix well, set aside
4. Slight fry the preserved turnip till hot
5. Divide dough sticks into two singles, and cut each into 2 sections, reheat it in a pan or airfryer till crispy and cut lengthwise
6. Put a plastic cling on the counter top, take out the cooked glutinous rice,  mix well, divide into 4 portions, put a portion of glutinous rice on the plastic cling and spread it evenly, add mustard root, chili preserved turnip, dough stick and meat floss, sprinkle 1/4 tsp sugar on top, roll it into a tube like, wrap well on both sides. Serve hot.

Cooking Tips:

1. Reheat dough sticks before wrapping into glutinous rice, the crispy dough stick makes a good match to the rice roll

2. Sprinkle a little sugar on the savory ingredients brings out better flavor of the ingredients

3. Can make sticky rice rolls on a sushi mat 

粢飯

4 卷份量

材料： 

糯米270g
珍珠米 30g

烤黑芝麻  少許（可免）
油條 1 對
榨菜，切碎 30g
糖 少許
麻油 1/2 tsp
麻辣菜脯 30g (隨意，可免)
脆肉鬆 20g
沙糖 1 tsp

做法：

1. 糯米洗淨，加水淹過面，浸泡 2小時；珍珠米洗淨，加水浸泡半小時
2. 把濾布鋪在蒸盆上，糯米和珍珠米濾去水，用手拌勻，放在濾布上，盡量鋪薄，用手指在米上插孔，放蒸爐或鑊中蒸熟，約 30分鐘
3. 榨菜切粒，用白鑊炒透，加入少許糖及麻油炒勻，備用
4. 麻辣菜脯略為炒熱
5. 油條分開兩邊，再切成兩段，在白鑊或氣炸鍋翻熱至脆, 每段從中間直切開
6. 桌面鋪上保鮮紙，糯米飯熟後取出，拌勻，分成 4 份，在保鮮紙放上一份糯米飯鋪平， 均勻地加入榨菜、麻辣菜脯、油條和肉鬆，灑上1/4 tsp 沙糖，捲實，包好兩邊，即成

提示：

1. 油條翻熱至脆再包在香糯煙韌米飯裡，一脆一糯，口感更佳

2. 鹹粢飯灑入少量沙糖，更能帶出內餡風味

3. 也可放壽司蓆上捲