Bamboo Sticky Rice

Method

Rinse the sticky rice thoroughly under cold running water until the water runs clear, then drain well. Fill each bamboo section about three-quarters full with rice, then pour in the water mixed with salt until it reaches just above the rice level. Seal the open end of each bamboo tube with a piece of banana leaf or foil. Place the bamboo sections upright in a steamer basket or on a trivet in a large pot with a few centimetres of water, cover, and steam for 45-50 minutes until the rice is tender and has absorbed all the liquid. Remove from heat and let rest for 5 minutes before carefully splitting open the bamboo to reveal the cooked rice. Serve directly from the bamboo as a traditional presentation, or carefully push the sticky rice out onto a serving dish.