I have been trying to replicate some sticky rice that I ate during my childhood. I know you have to rinse the glutinous rice several times and let it soak for a good period of time. I then used my rice cooker instead of my bamboo steamer and it did a pretty good job. (I am using calrose rice)
After removing from the rice cooker the rice is extremely sticky, I remember watching my friend's dad prepare this every morning and he would knead the rice in a substance on the counter top. I believe that it was rice flour. Any ideas on if this is what should be used to knead the rice in? I am not talking about sushi rice. I will make that some other time.
I have read all the posts on sticky rice on Seasoned Advice but have came up with nothing regarding this. (Also, searched the web)