Put 30 g Glutinous rice in a dry pan over medium heat and toast, shaking constantly, until the grains puff, turn pale gold and smell nutty, about 5 min. Tip out and cool completely. Grind the cooled toasted rice in a mortar or spice grinder to a coarse powder, some grains still whole. Set aside.

⚠ Walk away and it burns: keep the grains moving and pull the pan off the moment they colour.

• Glutinous rice