Monday, July 8, 2013


When I went to Hongkong last year, I forgot to try this popular local street food. So, when I came across the recipe posted by,  I was piqued to try it especially anything with glutinous rice.

This is the cruller bought from the market.  It is not crispy, but  chewy and hard and look how  skinny it is! Always price increase but quality decrease too. Tear the cruller into half lengthwise. Carefully slice along the cruller as I wanted to stuff chicken floss into the cruller as well.

Soak the rice overnight.  Drain the rice and steam over high heat for around 25 minutes.
Towards the end of the steaming, I mixed in a few tablespoons of santan (coconut milk) seasoned with a pinch of salt. This is optional, but I like the combination of the sticky rice with santan. 

I omitted the pickled mustard. Spread the rice on cling wrap and then sprinkled the chicken floss over the rice.

Place the stuffed cruller on top and using the cling wrap to help you, roll up the rice tightly securing both ends. 

This is tasty snack. Enjoy it best when warm but equally good after being chilled.


  1. Good afternoon Elaine...

    I loves this, but never make before...

  2. Good morning Sharon
    This is very easy to make and it is so tasty too!

  3. Hi Elaine, thank for sharing this recipe, it look delicious.
    Will try this when I next make the Chinese cruller.

    Best regards.