Wash the sticky rice briefly with clear water and then soak it in cold water for at least 3 hours, preferably overnight.
Drain the water and steam the rice for about 15 minutes. It is best to place the finished rice on a board and let air into the rice with a wooden spoon so that it does not get mushy.
The rice has a dry, sticky, grainy consistency and is shaped into balls with your fingers and dipped into the sauce.
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