1/3 cup (75 ml) uncooked sticky rice

4 lbs (2 kg) medium-lean ground pork

1/3 cup (75 ml) sugar

2 tablespoons (30 ml) rum

1 tablespoon (15 ml) baking powder

1 tablespoon (15 ml) fish sauce (nuoc mam)

1 tablespoon (15 ml) potato starch

1 tablespoon (15 m) honey

2 teaspoons (10 ml) salt

3 cloves garlic, finely chopped

32 disposable bamboo skewers, soaked in water for 30 minute

In a skillet, brown the rice while stirring. Let cool. In a coffee grinder, finely grind the rice.

In a bowl, combine the ground rice with the remaining ingredients. For each skewer, shape 60 ml (1/4 cup) of the meat mixture into a sausage and put on a stick by pressing the meat.

In an oiled ridged skillet or on the grill, grill the skewers on each side until the meat is cooked. Place in a serving dish.

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