Soak the pork liver in milk, then rinse well, drain, and cut into small pieces. Add the ground pork and liver to a blender and blend until smooth. Heat 1 teaspoon annatto oil in a pan, add the minced garlic and sauté until fragrant, then add the blended pork and liver mixture and stir well.

Add 1 cup water to the pan and stir to break up the pork and liver. For a smoother texture, you can blend the mixture again until very fine.

In a separate pot, combine 2/3 cup water (150 ml) with 1 tablespoon glutinous rice flour (12 grams). Stir well and cook over medium heat until the mixture turns clear and thickens, then remove from heat and let cool.

After blending the pork and liver mixture, return it to the pan. Add the cooked glutinous rice mixture and stir to combine. Cook over medium heat, stirring constantly so the glutinous rice, liver, and pork blend together. Add another 1 cup water (250 ml) to the pan and bring to a boil. Season with 2 teaspoons fish sauce, 1 1/2 teaspoons sugar, 1 teaspoon MSG, 1 tablespoon peanut butter, and 1 tablespoon hoisin sauce. Stir until everything is well combined.

Add 2 tablespoons crushed roasted peanuts, then turn off the heat and let the sauce cool.