• Steam the glutinous rice. See the post above for detailed instructions on steaming glutinous/sticky rice.

Prepare Fillings

• Toast the Chinese cruller and divide it into four pieces.
• Rinse and dice the preserved mustard stem. Then, heat some oil in a skillet over medium heat. Add the mustard stem, sugar, chili, and garlic. Cook until the mustard is dry and fragrant. Optionally drizzle in some sesame oil and set aside.
• Rinse and dice the pickled radish, and heat more oil in the same skillet. Then, add in the radish and sugar. Cook until the radish is dry and fragrant. Optionally drizzle in some sesame oil and set aside.
• Prepare any other optional fillings.

Assemble

• Spread 1/2 - 1 cup of sticky rice thinly on a piece of plastic wrap depending on how much filling you would like to have. Add one piece of youtiao, 1-2 tbsp each of preserved mustard stems and pickled radish, meat floss, and any other desired fillings on top.
• Use the plastic wrap to roll and squeeze all of the ingredients tightly into an oblong roll. You can also use a bamboo sushi mat to make the wrapping process easier.