350 g Sticky rice

Put the rice into a large bowl and fill the bowl with cold water. Leave the rice to soak for at least 6 hours, then drain, rinse thoroughly, and drain again. Fill a wok or heavy pan one-third full with water. Place a bamboo steamer, with the lid on, over the wok or pan and bring the water to the boil. Uncover the steamer and place a dampened piece of muslin (cheesecloth) over the rack. Tip the rice into the middle and spread it out a little. Fold the muslin over the rice, cover and steam for about 25 minutes until the rice is tender but firm.

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