To make the sticky rice, drain and rinse the soaked rice in cold water three times. Pour water into the bottom of your steamer and line the steaming section with muslin (cheesecloth). Place the rinsed rice on the cloth, cover with the lid and set on the stovetop over high heat. Steam for 15 minutes, then tip the rice over. Cook for another 5–15 minutes, or until the rice becomes translucent; take a small bite to check it is soft and chewy. (Sticky rice generally takes about 20–30 minutes of steaming all up.) Meanwhile, pound the shallot and lemongrass to a paste in a large mortar. Transfer the paste to a mixing bowl and add the remaining ingredients. Mix together well, then shape into 12 patties, about 6cm (2. inches) across and 2cm (. inch) thick.
Heat a barbecue chargrill or chargrill pan to medium-high. Cook the patties for 3-4 minutes on each side, or until browned and cooked through.
Serve the patties hot, with the sticky rice.