Prepare the rice powder by toasting ¼ cup jasmine rice on medium-low in a dry pan until golden brown, stirring often. Be careful not to burn the rice. Let cool completely and grind with a mortar and pestle or coffee grinder.

Toast chilis in the pan until darker and fragrant. Grind the same way as the rice.

Finely chop the shallots, spring onion, and cilantro. Set aside.

In a medium bowl, dissolve the palm sugar in the lime juice.

Mix in tamarind concentrate and fish sauce, and combine. Add chili flakes, spring onions, shallots, and cilantro, and stir. Taste test and add some water or more lime juice, sugar, or fish sauce as needed.

Lastly, stir in the toasted rice powder and mix again. Place in a serving cup and enjoy with grilled meats, fresh veggies, rice, or anything your heart desires!