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Heat a pan or wok over medium heat. Once the pan is hot, add sticky rice and stir continuously until golden brown, about 15 minutes. Then, remove the rice from heat and let cool completely.
In a blender or food processor, pulse the toasted rice into a coarse powder. If using a mortar, pound the rice with a pestle in it. When done, there shouldn't be any large grains left, but the powder shouldn't be too fine either.
Use the powder immediately or store in an airtight container for up to 2 weeks.