For key visual steps on how to fold and wrap the sticky rice dumplings, refer to the body of the post.

*Best to prepare ingredients in advance over a few days.*

Prepare the pork:

• Marinate the pork pieces in 2 tablespoon soy sauce, 1 tablespoon dark soy, ½ cube red bean curd, 2 teaspoon granulated sugar, ½ teaspoon 5-spice powder, ½ teaspoon black pepper and 1 teaspoon Shaoxing wine.
• Cover with a lid and place into the fridge overnight.

Marinate mushrooms:

• Cut Chinese mushrooms into thick slices and season with 2 tablespoon soy sauce, 1 teaspoon of sugar and 1 teaspoon sesame oil.

Season peanuts:

• Grind the roasted peanuts add in 1 teaspoon salt, 1 teaspoon sugar and 1 teaspoon 5 spice powder.

Cook chestnuts:

• Cook the chestnut with 2 teaspoon of sugar and just enough water to cover.

Prepare the bamboo leaves:

• Wash bamboo leaves and trim of the stem.
• Fill a very large pot with water and ½ teaspoon lye water.
• Boil the leaves for 20 minutes.
• Drain and wash each leaf again under clean running water.

Prepare glutinous rice:

• Soak the glutinous rice for 1 hour. (After soaking, do not thoroughly drain).

Cook the ingredients:

Stir fry the dried shrimps:

• In a wok over medium heat, add 2 tablespoon vegetable oil and add in the dried shrimps.
• Stir fry until very fragrant and transfer to a small bowl.

Fry the aromatics:

• Add in another 2 tablespoon of oil and add in minced shallot. Fry until almost golden brown.
• Add in garlic and continue to fry until golden in colour.
• Remove about ⅔rd of the garlic and shallot to a separate bowl.

Braise the pork:

• With the remaining ⅓rd garlic and shallot, add in the marinated pork and braise with just enough water to cover.
• Cook until the sauce is evaporated. Transfer to a separate bowl and cool.

Cook the mushrooms:

• Using the same wok, add in the Chinese mushrooms and cook for a few minutes to soak up any remaining sauce.

Par-cook the glutinous rice:

• Add in 2 tablespoon vegetable oil, add in 2 tablespoon ground coriander, 2 tablespoon ground fennel and add in the glutinous rice (that isn't too well-drained).
• Next, add in the reserved fried shallot and garlic and add ½ teaspoon of salt.
• Stir fry the rice for 10-15 minutes until the rice is partially cooked, almost crumbing (not dry, but not sticky) together.
• Add in the fried shrimps and combine together with the rice.
• Let the rice cool.

Assemble:

• Line the floor with clean newspaper. Place all dishes on the floor.
• Hook the cotton strings on a chair.
• Take 2 bamboo leaves with the tail ends, stacked over top, overlapping each other.
• Curve the leaves into a cone shape with about ⅓rd length on the right and the left side being slightly longer.
• Fill the cone with 1 very large spoonful of rice, spreading the rice upward.
• Place all the filling ingredients in and cover with another large spoonful of rice.
• Bend the leaves to cover the rice and wrap it with a cotton string.
• Squeeze the finish dumpling a little so that all the ingredients are compacted, being careful not to burst the leaves.

Boil the sticky rice dumplings:

• Fill a large pot with ⅔rds water in it for boiling.
• Place dumplings in the boiling water, add a handful of coarse salt and 10 pieces of star anise (optional).
• When the water is at a rolling boil, reduce to lower heat and cook dumplings for 2 hours, or until cooked through. Add extra boiling water when water is depleted.
• Remove dumplings out of the water and let cool completely on a large plate before serving.