Directions

To Make

1. Slice the beef thinly (around 5mm) against the grain. Soak in water for 10-15 minutes to remove blood and impurities. Drain and pat dry. Mix the beef with baking soda and let it rest for 10 minutes.
2. In a dry pan, toast jasmine and glutinous rice with aromatics until the rice turns lightly brown and fragrant. Remove from heat and discard the aromatics. Allow the rice to cool completely.
3. Pulse the rice in a food processor until achieve a coarse, sandy texture. Do not grind into fine powder.
4. Add in the remaining marinade ingredients to the beef except for cooking oil. Once everything is well combined, add in cooking oil to seal the marinade.
5. Gradually add the toasted rice powder to the beef, alternating with small amount of water. Mix until the beef is evenly coated and both are used up. Seal it with 30ml cooking oil.
6. Line a bamboo steamer with bamboo leaves. Spread sweet potato chunks evenly on the base. Arrange the marinated beef over the sweet potato layer. Then steam over medium heat for 50 minutes to 1 hour.
7. Garnish with fried minced garlic, chopped cilantro, and chopped spring onions.