by Morsels of Life | CJ Huang
Chewy sticky rice surrounding crunchy cracklins, shredded pork floss, and pickled veggies makes for some scrumptiously yummy, although not quite conventional sticky rice rolls.

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Servings: 6
Cuisine: Chinese
Category: snacks, breakfasts



Mass Weight Volume Number Material Notes
842 grams 29.75 ounces glutinous rice soaked at least overnight and then drained
100 grams 3.5 ounces 1 small package pickled vegetables (榨菜)
25 grams 7/8 ounce pork cracklins
1 ounce shredded pork floss (肉鬆)


  1. Gather all materials.
  2. Steam glutinous rice until kernels turn translucent. I like to use a bamboo steamer lined with cheesecloth or a flour sack towel.
  3. Place a layer of the sticky rice on plastic wrap. I like to place the plastic wrap on top of a bamboo sushi mat to help with step 4. Place some of each filling on top of the rice.
  4. Roll everything together, leaving the plastic wrap around the rice. You'll want to compress the roll at least a bit so it doesn't fall apart when you eat it. Serve with soy milk.

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Calories (Cal): ・ Sodium (mg): 15 ・ Fat (g): 2 ・ Protein (g): 12 ・ Carbs (g): 115 ・ Fiber (g): 4
Nutritional values are estimates only. See our full nutrition disclosure here.