Rinse 1/2 cup glutinous (sweet) rice with water twice or until cleaned.
Soak glutinous rice in water for 5 hour or over night (to reduce cook time and preserve mineral)
In pot, add soaked rice with 1 cup of coconut juice and cook until all rice grains are soft and tender (about 20 minutes, or 10 minutes with pressure cooker).
Mash the cook rice (preserve the juice/liquid) and set aside.
Remove shelves, de-vein and mince all shrimps, chop liver.
Minced shallot onion
In a sauce pan on high heat, add 1 Tbsp of oil. Turn and lightly shake to have the sauce pan bottom fully coated. Remove excess oil.
When oil is hot (1-2 minutes), add minced shallot, stir till golden brown and starting to give off aroma
Add shrimp, stir for 3-5 minutes before adding ground meat and liver.
Keep stirring to prevent burnt until everything's fully cook (about 10 minutes)
Remove from heat and let's cool at room temperature.
When cool, transfer them into food processor and puree
Now add everything from the processor and the smashed rice with its juice back into sauce pan.
On medium/low heat, keep stirring while adding the remaining ingredients: 1/2 cup hoisin sauce, 1/4 tsp Annatto powder and 1 Tbsp peanut butter, 1/2 tsp Tamarind powder or 1/2 lime juice.
Simmering the mixture until thickening and season to taste (w/ sugar/honey depend on your coconut juice sweetness)
Serve as condiment for grilled meatball, top with some Sriracha if desire.