Steps

1. Rinse 300g (2 rice cooker cups) of glutinous rice, soak in water for 1 hour, then drain for 30 minutes.
   🕒 00:42
2. Soak 2 dried shiitake mushrooms in water to rehydrate. Remove stems and thinly slice to 3mm thickness.
   🕒 00:51
3. Peel and finely julienne 1/4 carrot (50g).
   🕒 01:01
4. Rinse 100g of julienned bamboo shoots (water-packed) under water. If the smell is strong, parboil for about 2 minutes.
   🕒 01:10
5. Add water to the shiitake soaking liquid to make a total of 260ml.
   🕒 01:21
6. In a bowl, combine 1 tbsp each of soy sauce, oyster sauce, and cooking sake (rice wine), 1 tsp chicken bouillon powder, and 2 tsp sugar. Mix well.
   🕒 01:32
7. Heat 2 tsp of sesame oil in a frying pan over medium heat.
   🕒 01:50
8. Add 100g of ground pork to the pan and stir-fry until the color changes.
   🕒 01:58
9. Add the prepared bamboo shoots, rehydrated shiitake mushrooms, and carrot to the stir-fried ground pork and continue to cook.
   🕒 02:08
10. Add the prepared soaking liquid and the drained glutinous rice to the stir-fried ingredients.
    🕒 02:19
11. Mix everything thoroughly and bring to a boil over medium-high heat. Once boiling, reduce to medium-low heat.
    🕒 02:24
12. Continue to cook until the glutinous rice absorbs the liquid and it's no longer watery.
    🕒 02:39
13. Once the glutinous rice has absorbed most of the liquid, transfer the ingredients from the frying pan to a steamer.
    🕒 03:04
14. Steam over medium-high heat for 20 minutes.
    🕒 03:10
15. After 10 minutes of steaming, stir the mixture once, and continue steaming.
    🕒 03:19
16. The dish is done after 20 minutes of steaming. If there are still hard parts, adjust and continue steaming.
    🕒 03:42
17. Transfer the steamed sticky rice to a plate or storage container.
    🕒 03:55
18. Garnish with chopped green onions before serving, if desired.
    🕒 04:05