Chrysanthemum-leaf sticky rice balls

Directions

1. Rinse the sticky rice and soak it in warm water for 10 hours; soak the mung beans. ⏱ 10 hr
2. Cook the beans until tender, then mash them into a puree. ⏱ ≈ 10 min
3. Blanch the bacon and cut it into small pieces; if using pork belly, brown it with the finely chopped shallots. ⏱ ≈ 10 min
4. Mix it with the mashed beans, season generously with salt and pepper, and form small patties. ≈ 10 min
5. Blanch the chrysanthemum leaves, reserve 150 ml of the hot cooking water, and then press them. ⏱ ≈ 10 min
6. Combine the two flours with the oil, a pinch of salt, the chopped herbs, and hot cooking water, and knead for about 10 minutes until a smooth, green dough forms. ≈ 4 min
7. Wrap each ball of filling in a piece of dough, roll it into a ball, and immediately place it in the drained sticky rice, so that it adheres well. ≈ 10 min
8. Spread a thin layer of sticky rice at the bottom of the steamer, place the balls spaced apart, without overlapping them, and cover with another layer of rice. ⏱ ≈ 10 min
9. Steam the rice: when the rice is cooked, the balls will also be cooked. ⏱ ≈ 18 min