1. Rinse glutinous rice then leave it in water for approximately 15 minutes.
2. Chop each onion into 4 chunks.
3. Let oil boils in the heated pan then as soon as it boils, put the chunks of onions and the turmeric together into the pan.
4. when the onions turn into slightly reddish colour, put glutinous rice and stir then add desirable amount of sugar and salt upon your taste.
5. Stir thoroughly and when oil starts to evaporate, add water until it reaches about 2cm above the surface of glutinous rice then close the pan with the lid
6. Check the texture. Stir and flip it often in order for well-cooked rice. When water begins to evaporate, decrease the flame level for simmering.
7. Quit stirring when water is almost fully evaporated and rice is soft. Then even the surface
8. Move the pan left and right on the stove with the lowest flame level. It is for the rice to be evenly cooked and slightly stiff.
9. When rice is in shape and ready for flipping, use the spatula to flip so that other side will also be cooked. The hardest part is flipping. When rice is not well cooked and sticky enough, the grains may scatter and it becomes hard to flip as whole.
10. Leave it on the stove until it starts to form brown crispy parts on the surface.

Note you may also eat it with coconut flakes, sesame, the dried prawns, the fried small anchovies and the steamed peas.