You need glutinous (sticky) shortgrain rice for this recipe. If you can't get glutinous rice, you could substitute short-grain or pudding rice.
The rice should be calculated as 2½ fl oz (65 ml) per person.
Microwave method:
* Soak the sticky rice for 10 minutes in warm water in a bowl (it is imperative that the rice is soaked). The water level should be just above the rice, add about about 70ml water per seving. Remember to use a bowl that is microwave-safe.
* Cover the bowl with a dish and cook in microwave for 3 mins at full power.
* Stir and heat it for a further 3 minutes.
* When cooked, all the rice should be translucent. If it needs more cooking, re-heat and check every 3 minutes. How long it takes to cook depends on the wattage of your microwave.
Steaming/ traditional method:
* First rinse the rice several times until the water runs clear. Then put the rice in a bowl and cover with water. Let it stand overnight.
* Drain the rice and wrap it in muslin if possible. Put the wrapped rice in a steamer and cover. Steam over boiling water for about 45 minutes or until cooked. (Don't let the bottom of the steamer touch the boiling water!)