Instructions: Soak the sticky rice in 3 cups water, refrigerated, for at least 6 hours. Drain, then rinse and drain two more times.

Fill the bottom third of a wok with water (about 6 cups) and place a bamboo steamer with lid over it. Bring the water to a boil over high heat. Then place the damp cheesecloth over the bamboo rack, and spread the rice on it, leaving a 1-inch border all around to let the steam through. Fold over the cheesecloth, cover the steamer with the lid, and steam until the rice is tender but firm, about 25 minutes.

This recipe yields 2 to 4 servings.

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