The two most important ingredients to prepare black canarium sticky rice are sticky rice and black canarium. Wash the sticky rice and soak it in water for 6 - 8 hours. Then pour into a basket to drain, sprinkle with a hafl of teaspoon of salt and add a little cooking oil and mix well.

Choose fresh black canarium, wash it, put it in warm water at 80 degrees Celsius, cover until the canarium is soft, then take it out, split it in half, and remove the seeds.

When the sticky rice and fillings are both cooked, mix the two ingredients together.

This dish is often dipped in sesame salt or served with fermented meat.