Sticky rice from the countryside with pork and mung beans

Method

1. Sauté the shallot in the oil over medium heat for 3–4 minutes, until soft and translucent. Remove from the heat and set aside.
2. In another pan, cook the spinach without any oil or water until wilted, then place in iced water to keep its colour. When cool, drain the spinach and squeeze out as much water as possible.
3. Drain the soaked mung beans and place in a bowl with the sautéed shallot, pork, pepper and 1/2 teaspoon of the salt. Mix well, then form into balls the size of golf balls. Set aside.
4. For the dough, put the pandan leaves in a mortar with the spinach and 2 tablespoons of the rice flour, then pound together until you have a smooth mixture.
5. Remove the spinach mixture from the mortar, then divide into six portions. Divide the remaining rice flour into six portions.
6. Return one portion of the spinach mixture to the mortar. Slowly add one portion of the rice flour and 1 tablespoon water. Pound until the mixture reaches the consistency of pasta dough. Form into a flat disc, set aside and repeat with the remaining spinach mixture and rice flour portions.
7. Take a dough disc and place a mung bean ball in the centre. Bring up the sides of the dough to seal the filling and form a ball. Repeat with the remaining dough and mung bean balls.
8. Drain the sticky rice and stir in the remaining 2 teaspoons salt. Place half the rice into a prepared steamer. Nestle the six mung bean balls into the rice and top with the rest of the sticky rice. Cover with the banana leaf, cutting it to size if needed, then cover with a tight-fitting lid. Cook for 45 minutes.
9. Remove the mung bean balls, covered in the sticky rice, and serve warm, with the peanut and sesame mix.