• Start off by washing and draining the glutinous rice 2 times. Then, soak in water for 1 hour. Drain.
• In a wide dish, brush vegetable oil all around the dish (this prevents the rice from sticking). Add in the drained rice, and mix it with the salt and vegetable oil. Pour in 200ml of water. Place in a steamer and steam for 30 minutes over high heat. Alternatively, you can also use a rice cooker. (Note: when the rice is done, cover the rice with heat proof plastic wrap when cooling to prevent it from drying out!)
• While the rice is cooling down to a slightly warm temperature, stir fry the preserved vegetable with the sugar. Set aside to cool.

Assembling:

• Place a large piece of plastic wrap on your work surface. Scoop out half of the rice onto the plastic wrap (always wet the paddle to prevent the rice from sticking), and flatten it to make a large rectangle.
• Sprinkle on half of the pork floss, and top off with half of the cooked preserved vegetables, half of the Chinese fried dough. Sprinkle on more pork floss on top. Roll it up tightly, like a burrito. Twist both the ends of the plastic wrap so the roll is packed like a log. Repeat for the other roll. Slice both of the rolls in half and enjoy!