Method

• 1.
  To make the sticky rice, place the rice in a large bowl and cover completely with water. Stand overnight (see note).
• 2.
  For the chilli sauce, cook the dried chillies in a large wok over medium-high heat for 2-3 minutes until dark red and fragrant. Transfer to a mortar and pestle and grind to a powder (or use a small food processor). Transfer chilli mixture to a serving bowl and add remaining ingredients. Stir until sugar dissolves.
• 3.
  Drain the rice. Line a bamboo or metal steamer with a large sheet of baking paper (large enough to come up the sides). Using a skewer, pierce multiple holes in paper. Place rice in lined steamer. Place the steamer in a large wok and fill with boiling water (make sure base of steamer doesn’t touch the water). Cover wok and cook over medium-high heat for 15-20 minutes until rice is tender (make sure to check and replenish with boiling water every 5 minutes during steaming, as water evaporates quickly).
• 4.
  Heat a chargrill pan over high heat. Brush steak with oil and season with salt flakes. Chargrill for 2 minutes each side for medium-rare. Set aside for 5 minutes to rest. Thinly slice, drizzle with chilli sauce and serve with sticky rice.