On Friday, November 3, 2017 at 10:28:23 AM UTC-10, Casa de los peregrinos wrote:
>
> So simple, so deceptively natural.
>
> Idea - what if you used sticky rice as a binder (instead of the masa
> we'd use) and splashed in a dash of ponzu sauce?

The Chinese, Thai, Filipinos, and others, will have rice (usually sticky mochi rice) steamed in leaves - banana, ti, or lotus. These are sometimes filled and sometimes not. I'll have to try some out the next time I see it served. I'm not a big fan of rice served this way but if I'm doing research, that's a good excuse, right?