Step 1

Soak glutinous rice overnight or as directed on package.

Step 2

To cook the sticky rice, lay a damp cloth on the inner steamer rack.

Step 3

Spread the presoaked rice on top and steam over high heat for 20 minutes.

Step 4

Meanwhile, heat a non-stick pan with 1 tablespoon of oil and sautè mushrooms until fragrant.

Step 5

Then sauté shallots until they turn translucent.

Step 6

Add in the peanuts, chestnuts and season with the sauce ingredients.

Step 7

Bring the mixture to boil, then lower heat to medium and cook for ~1-2 minutes.

Step 8

Add in the steamed rice and toss by mixing the rice with spatula until all the sauce has been absorbed.

Step 9

To prepare the Kabocha squash, cut part of the top off and scoop out the seeds.

Step 10

Preheat the oven to 400F and prepare a baking sheet.

Step 11

Spoon the cooked rice into the squash. Then, place the squash upside down on a baking sheet.

Step 12

Bake for about 30 minutes or until the squash is fork-tender.

Step 13

To serve, cut open the squash into wedges and serve warm.

Step 14

Lay a damp cloth in the inner bamboo rack.

Step 15

Transfer cooked rice to the bamboo steamer and steam over high heat for another 15 minutes.

Step 16

Serve warm with chili sauce.