Portion: 2 Total time: 1hr 10 minutes
Ingredients: 1 Hokkaido Pumpkin ~1/2kg 140g glutinous rice, soaked for at least 4 hours, drained 4 dried Shiitake mushrooms, softened & reserve the water ¼ cup (approx 35g) roasted chestnuts ¼ cup (approx 30g) raw peanuts (boil to soften) Oil for cooking
Seasoning and Sauce Ingredients 1 tablespoons vegan 'oyster' sauce 2 teaspoons soy sauce ¼ teaspoon white pepper A pinch of Chinese five-spice powder 1 teaspoons apple vinegar 1/2 cup (approx 120g) of liquid (water + mushrooms water) A drizzle of toasted sesame oil Mix all the sauce ingredients until well combined, then set aside; Instructions: *How to cook Sticky Rice 1. Soak glutinous rice overnight or as directed on package. 2. Cook the sticky rice, lay a damp cloth on the inner steamer rack. 3. Spread the Pre-soaked rice on top and steam over high heat for 20 minutes. *Seasoning and Sauce 1. Heat a non-stick pan with 1/2 tablespoon of oil and saute mushrooms until fragrant. 2. Add in the peanuts, chestnuts and season with the sauce ingredients (method 1 or 2). 3. Bring the mixture to boil, then lower heat to medium and cook for ~1-2 minutes. 4. Add in the steamed rice and toss by mixing the rice with spatula until all the sauce has been absorbed.
*Method 1: How to cook rice in Hokkaido Pumpkin 1. To prepare the Hokkaido Pumpkin, cut part of the top off and scoop out the seeds. 2. Preheat the oven to 446F (230 ℃) and prepare a baking sheet. 3. Spoon the cooked rice into the Hokkaido Pumpkin. Then, place the Hokkaido Pumpkin upside down on a baking sheet. 4. Bake for about 30 minutes or until the Hokkaido Pumpkin is fork-tender.(Adjust the temperature and time according to your own oven) 5. To serve, cut open the Hokkaido Pumpkin into wedges and serve warm.
