220 gm white sticky rice, washed to remove excess starch (be careful not to break the grains), soaked overnight in 500 ml water (1 cup)

For sticky rice, rinse and drain rice and place in a steamer lined with a damp tea towel over a saucepan of boiling water so rice is slightly piled in the centre. Add 2 pandan leaves to the water to perfume the steam, then steam rice, covered, topping up boiling water as necessary, until rice is just tender (20-25 minutes; test grains from the centre for doneness).