Ingredients
3 cups sweet rice (round grain type) - soaked in water for minimum 1 hour or overnight
2 stick regular Chinese sausage - cut into small pieces
1 half pound of regular minced pork
6 pieces of dried shitake mushrooms, soak in water for minimum 1 hour or overnight
1 half cup dried shrimp - soak in water for minimum 1 hour or overnight
3 pieces shallot onions - chopped
2 pieces garlic - chopped
Dark soy sauce
Chinese cooking wine
White pepper
3 stalks spring onions - chopped
4 stalks coriander leaves - chopped

Soak sweet rice, mushrooms, and dried shrimp in water for minimum one hour (over night is best). Marinate minced pork with 1 tsp pepper, 1 tbsp each of soy sauce and wine for 15 minutes. Cut soaked mushrooms into small pieces.

Put sweet rice into steamer inset and in the 3 quart saucepan add just enough water so as it is not touching the inset. Bring water to a boil, cover with lid, turn heat to low and cook for 30 minutes. Using 11" skillet, preheat on medium for 5 minutes, add chopped sausage - stir fry for 1 min; add shallot and garlic - stir fry for 1 min; add minced pork - stir fry for 1 min; add mushrooms and shrimp. Stir fry for 2 min, add 2 tbsp each of dark soy sauce and wine. Combine cooked ingredients into cooked sweet rice and mix well. Bring water to a boil again and turn heat to low and cook for another 10 minutes. Just before serving, mix in spring onions and coriander leaves.