As the recipe is just way too long, I break them down into two parts.  Here I am sharing the detail recipe of Part 1:

Part 1 – Glutinous Rice Fillings for 12 Png Kueh

1. 300g glutinous rice, rinse & soak 4 hrs

2. 50g peanuts, rinse & soak 4 hrs

3. 4 dried mushrooms, rinse, soak in hot water for 1 hr

4. ½ Chinese sausage, take out skin & chop into small pieces

5. 40g dried shrimp, rinse & soak for 30 mins

6. 40g shallot, slice

7. 6 tbsp hot boiling water

8. 1 tbsp oyster sauce

9. 1 tsp fish sauce

10. 2½  tsp salt

11. 1 tbsp white pepper

12. ½ tsp 5 spice powder

13. ½ tsp black soya sauce (for color only)

14. Chopped parsley

15. 4 tbsp peanut oil

Braising the Peanuts

1. Add peanuts with soaking water into a small pot

2. Add 1 tsp of salt & bring it to a boil

3. Lower fire & simmer for 30 mins

4. Drain water & set aside

Steaming the Glutinous Rice 

1. Place steaming rack in a wok & bring water to a boil (sufficient water for 30 mins steaming)

2. Lower fire, spread muslin cloth over rack (make sure cloth do not touch the sides of the wok to prevent burning the cloth)

3. Drain water from rice, add 1 tsp salt & mix well

4. Add & spread rice on muslin cloth

5. Steam rice for 15 mins over high fire

6. Lower fire, uncover & sprinkle 6 tbsp hot boiling water all over the rice

7. Cover & steam for 25 mins over high fire

8. Off fire & transfer rice to a plate & set aside

Cooking the Fillings

1. While rice is steaming, chop mushrooms, sausage, dried shrimp & shallot (retain & mix soaking water from mushrooms & dried shrimp)

2. Heat oil in wok to sauté shallot till fragrant & golden brown. Set aside

3. Off fire & add dried shrimp to sauté till fragrant & slightly crisp (fire is off to prevent oil splatters) On fire again if there is no more heat.

4. Add & mix mushrooms, sausages, peanuts & cook for a min.

5. Add glutinous rice & mix with two spatulas over low fire. Monitor the fire. If too hot, off fire to continue mixing.

6. Add ½ tsp of salt, oyster sauce, fish sauce, pepper, 5 spice, black soya sauce & mix until evenly incorporated.

7. Do a taste test & add more seasoning if preferred.

8. Off fire, add shallot & parsley & mix well (parsley last to add without fire to prevent bitterness).

9. The glutinous rice can now be eaten with sambal chilli.

10. If it is to be used as the fillings for png kueh, transfer to a bowl & set aside for wrapping.

#autumnjanekitchen

Part 1 recipe link: https://www.instagram.com/p/CcAWIj7Pg1T/

Part 2 recipe link: https://www.instagram.com/p/CcFFdSMJZnF/