A mat of sticky rice is stuffed with a sprinkle of pickled mustard greens, preserved radish, and a bit of pork floss to make this Taiwanese breakfast staple.
3 ounces pickled mustard greens 1⁄2 cup pork floss or fish flossWash the rice by rinsing it in several changes of water until the water is clear. In a large bowl, cover the sticky rice with water, and soak it for at least 4 hours at room temperature or overnight in the refrigerator.Drain the rice well in a fine-mesh sieve and spread it evenly inside a bamboo steamer basket lined with a wet cheesecloth.
of the oil. When the oil is hot, add the preserved radish, and cook, stirring constantly, until it’s dried out and fragrant, about 5 minutes. Transfer the radish to a plate and set aside for later. Add the remaining ½ tsp. oil to the wok. Add the pickled mustard greens and the sugar, and cook, stirring constantly, until the sugar has dissolved and the greens are withered and dried out, 5 to 7 minutes. Transfer the greens mixture to a plate and set aside for later.Now assemble the rice roll.
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