Golden Crunch Sticky Rice with Youtiao

Rinse and drain the soaked glutinous rice until the water runs clear. Spread in a steamer basket lined with damp cheesecloth. If using the mixed black and white rice, keep them in separate sections for a dramatic two-tone effect.

Steam the rice over high heat for 35 to 40 minutes until fully translucent, sticky, and tender. Sprinkle a tablespoon of water over the rice halfway through if it looks dry.

While the rice steams, crisp the youtiao: heat a dry skillet over medium heat and toast the youtiao, turning occasionally, until golden and crunchy all around, about 3 to 4 minutes. Cut each in half crosswise.

Fry the eggs in a bit of oil until the whites are set but the yolks are still a bit runny, or cook to your preference.

Lay a large sheet of plastic wrap on your counter. Scoop about 3/4 cup of hot sticky rice onto the wrap. With wet hands, press and pat the rice into a rectangle about 6 by 8 inches.

Drizzle a little soy sauce across the rice. Lay a piece of youtiao along the center. Top with 1 tablespoon pork floss, 1 tablespoon pickled radish, a sprinkling of crushed peanuts, and sesame seeds. Place a fried egg on top.

Using the plastic wrap, tightly roll the rice around the fillings, pressing firmly to compact it into a dense cylinder. Twist the ends to seal.

Let it rest for 1 minute, then unwrap one end and eat while warm. The contrast of chewy rice, crispy dough, and savory fillings is extraordinary.