Shanghai Sticky Rice Breakfast Rolls

Rinse the soaked glutinous rice until the water runs clear, then drain well. Spread it evenly in a steamer basket lined with cheesecloth or a silicone steamer mat.

Steam the rice over high heat for 35 to 40 minutes, sprinkling a few tablespoons of water over the rice halfway through if it looks dry. The rice is done when it is fully translucent and sticky.

While the rice steams, warm the youtiao in a dry skillet or toaster oven until crispy on the outside, about 3 minutes. Cut each youtiao in half crosswise so you have 4 pieces.

Lay a large sheet of plastic wrap on your work surface. While the rice is still hot, scoop about 3/4 cup of sticky rice onto the plastic wrap. Using wet hands or the back of a wet spoon, press and spread the rice into a roughly 6-by-8-inch rectangle, about 1/3 inch thick.

Across the center of the rice, lay a piece of youtiao. Sprinkle 1 tablespoon pork floss, 1 tablespoon chopped preserved vegetables, 1 tablespoon crushed peanuts, and a pinch of sesame seeds alongside the youtiao. Add half a boiled egg if using.

Using the plastic wrap to help you, roll the rice tightly around the fillings, starting from the long side, tucking as you go to create a compact log. Twist the ends of the plastic wrap to seal.

Let it rest for 1 minute so the rice sets, then unwrap one end and eat immediately while the rice is still warm and the youtiao is still crunchy.