Taiwanese sticky rice

Rinse and rub the glutinous rice, discarding the water, 3 to 5 times until it runs clear.

Soak the rice in clean water at least 2 hours; soak the dried shiitake and dried shrimp about 2 hours as well.

Drain the rice completely and spread it on a damp cheesecloth in the steamer.

Set the steamer over a pot of cold water, bring to a boil on high, then steam on medium 30 minutes once steam appears.

Squeeze and thinly slice the mushrooms; lift out the shrimp, keeping the soaking liquid; slice the pork belly thinly.

Stir the pork belly in a dry wok over medium low about 5 minutes until much fat renders and the slices are golden brown.

Push the pork aside and saute the garlic, shrimp and mushroom in the fat for a few minutes.

Add the cooking wine, soy sauce, dark soy sauce, sugar, five spice and white pepper; stir, add the fried shallots and stir a minute.

Pour in about half a cup of the mushroom soaking liquid, keeping the rest to adjust later.

Add the steamed rice and mix until no white rice shows; turn off the heat as soon as the sauce is absorbed or it will stick.

Drizzle in sesame oil.

Line the steamer with a lotus leaf, add the rice, poke holes through for steam circulation, and steam over medium 20 minutes.

Top with a little fried shallot and garnish with cilantro.