Sticky Rice in Kabocha - 南瓜糯米饭

By WoonHeng · 150 min

Ingredients

Instructions

1. Soak the glutinous rice overnight, or as the package says.
2. Lay a damp cloth on the inner steamer rack, spread the rice on it and steam over high heat for 20 minutes.
3. Meanwhile, heat 1 tablespoon of oil in a non-stick pan and fry the mushrooms until fragrant. Then fry the shallots until translucent.
4. Add the peanuts and chestnuts and season with the sauce ingredients. Bring to a boil, then lower to medium and cook for about 1-2 minutes.
5. Add the steamed rice and toss with a spatula until all the sauce is absorbed.
6. Cut off the top of the kabocha and scoop out the seeds. Preheat the oven to 400°F and prepare a baking sheet.
7. Spoon the cooked rice into the squash, set it upside down on the baking sheet and bake about 30 minutes, until a fork goes easily through the squash.
8. Cut the squash into wedges and serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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