Makes ½ cup
Bring a wok on a medium heat. Dry roast the 1/2 cup of sticky rice, 6 Kaffir lime leaves, and 2 lemongrass whites (finely chopped) for 8-10 minutes until very brown or if you want it smokier, allow it to reach a light grey colour. Ensure you keep the mix moving throughout the process.
Transfer to a mortar and pound to a fine powder. This can also be done in a spice or coffee grinder. It is best used fresh, but can be stored in an airtight container in a cool dark place for several weeks. Allow to cool before transferring to a container.