Ingredients: 1 Hokkaido Pumpkin ~1/2kg 140g glutinous rice, soaked for at least 4 hours, drained4 dried Shiitake mushrooms, softened & reserve the water¼ cup (approx 35g) roasted chestnuts¼ cup (approx 30g) raw peanuts (boil to soften)Oil for cooking
Seasoning and Sauce Ingredients1 tablespoons vegan 'oyster' sauce2 teaspoons soy sauce¼ teaspoon white pepperA pinch of Chinese five-spice powder1 teaspoons apple vinegar1/2 cup (approx 120g) of liquid (water + mushrooms water)A drizzle of toasted sesame oilMix all the sauce ingredients until well combined, then set aside;Instructions:*How to cook Sticky Rice1. 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 Sauce1. 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 Pumpkin1. 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.