Step 1

Soak the rice for at least 2 hours. I soaked mine overnight to speed up the steaming process. So the steaming time can be anywhere between 30 to 40 minutes depending on how long you soak your rice. After soaking, rinse through running water and then drain the liquid.If using shot grain rice, see notes below.

Step 2

Place the rice in a steamer OR bamboo steamer lined with some parchment paper (to prevent from sticking). Spread the rice and then cover.

Step 3

Steam for 30 to 40 minutes or until chewy and almost cooked through.

Step 4

If using a bamboo steamer, simply heat some water on your pan or wok. Make sure not to add too much water that it can reach the base of your bamboo steamer and soak the paper/rice! Leave the water to boil. Once the water boils, place the bamboo steamer on the pot.

Step 5

The cooked rice will turn translucent. You can simply try it to see if its chewy.

Step 6

Mix all the ingredients together. Adjust according to your desired taste. Set aside. Note that you can always add more soy sauce later on as needed.

Step 7

Prepare the tofu, mushrooms, and greens of choice (I used mustard greens) along with the chives, garlic, and ginger.

Step 8

Heat a large pan or wok over high heat.

Step 9

Add in the sesame oil.

Step 10

Once hot, sauté the garlic and ginger until aromatic, around 2 minutes.

Step 11

Add in the tofu and then pan-fry until lightly browned on all sides. Add in the wine and soy sauces. Sauté for 2 to 3 minutes.

Step 12

Sprinkle the sugar and then mix well to coat the tofu. Lower the heat to medium and leave the sugar to dissolve.

Step 13

Add in the sliced mushrooms and then mix well with the tofu.

Step 14

Cook the mushrooms for 2 to 3 minutes. Remove the tofu and mushrooms from the pan and then set aside.

Step 15

Sauté the vegetables, if using, in the same pan with some oil until cooked through.

Step 16

Set aside the vegetables as well.

Step 17

In the same pan or wok, add in the steamed glutinous rice.

Step 18

Over medium low heat, add in the tofu and mushrooms.

Step 19

Pour in the sauce.

Step 20

Leave the rice to simmer over medium low heat and then mix it well to coat the rice with the sauce. Add 1/4 to 1/2 cup water, as needed, to completely cook down the rice. You may need more or less depending on how chewy your rice is.

Step 21

Mix in the chopped chives.

Step 22

Cover the pan and leave the rice cook for 2 to 3 more minutes over low heat until the rice has absorbed the excess liquid and is completely cooked through.

Step 23

Afterwards, you can place the rice back into your bamboo steamer (if you used one) and serve. I placed mine back so I can easily cover it to prevent it from cooling too fast. You can also just place yours in a container with a lid to prevent from cooling too fast.

Step 24

OR you can also scoop the rice and place it in a bowl.

Step 25

Turn the bowl over on a plate to create a dome shape.

Step 26

Top your rice with chopped scallions and roasted peanuts. Enjoy!