Add the sticky rice and black rice to a rice cooker. Rinse the rice several times until the water runs mostly clear.

Add enough water according to your rice cooker's instructions for mixed or white rice. Let the rice soak for about 30 minutes, then cook until tender and sticky.

Once cooked, let the rice rest for about 10 minutes before assembling.

Prepare the Chinese donut according to the package instructions. Set aside until ready to assemble.

For the best texture, the donut should be warm and crispy.

Crack the eggs into a bowl and season with a small pinch of salt. Whisk until combined.

Heat a lightly oiled nonstick pan over medium-low heat. Pour in the eggs and swirl the pan to create a thin, even layer.

Cook until set, then carefully flip. Remove from the pan and cut into strips or leave as one large piece.

Finely chop the pickled mustard greens.

Heat a small pan over medium heat and stir-fry the mustard greens for a few minutes. Add sugar to taste and continue cooking until the greens are fragrant and slightly caramelized.

Steam the Chinese sausage for 10–15 minutes, or until heated through.

Let it cool slightly, then cut it in half lengthwise.

Place a large sheet of plastic wrap (Saran wrap) on a cutting board.

Spread a layer of warm sticky rice over the plastic wrap to form a rectangle. Press the rice down firmly so it holds together.

Layer the fillings in the center:

Egg

Pickled mustard greens

Pork floss

Chinese donut

Chinese sausage halves on either side of the donut

Be careful not to overfill the rice roll, as this will make it harder to wrap.

Use the plastic wrap to help fold the sticky rice tightly around the filling.

Press firmly as you roll to compact the rice and keep the filling inside.

Twist both ends of the plastic wrap to tighten and shape the fan tuan into a firm roll.

Cut it in half.

Serve warm and enjoy!