Step 1

Heat a frying pan or wok on medium heat.

Step 2

Add the plain raw sticky rice (not rinsed) to the hot pan, and dry roast, slowly stirring continuously. After about 10 minutes, the grains of rice should begin to turn from milky white to golden yellow, and they should also start to smell like popcorn.

Step 3

Keep dry frying for about 15 minutes, until the sticky rice is golden in color, then remove from heat and set aside.

Step 4

To grind the sticky rice into powder, you can either do it by hand using a mortar and pestle, or you can grind it in a food processor or blender. You're looking for a course powder.

Step 5

Use the toasted rice powder immediately for best taste, or you can store in a bag or jar for later use (probably within 1 - 2 weeks is best).