Sticky glutinous rice dumplings (bachang or zongzi)

Singaporean style sticky Glutinous Rice Dumplings (Bachang or zongzi)

To make 35 rice dumplings, you will need: 

Ingredients
9-10 cups of glutinous rice (soaked overnight or at least 2 hours in warm water)
0.5 cup of winter melon (diced)
4 lap cheungs sliced (Chinese pork sausages)
18-22 small shiitake mushrooms (soaked overnight)
2 bags of chestnuts (or soak dried ones overnight)
1 cup of raw red peanuts with their jackets on (or soak them overnight)
1.3-1.5lbs of pork butt (needs some fat)
12-24 boiled quail's eggs (optional)
70-80 bamboo leaves (usually one bag will be sufficient)

Run the bamboo leaves under water and clean it with a brush. It will be dirty. Boil the dry bamboo leaves in a pot for 30 minutes. Leave in the pot while you prepare the other ingredients.

Stir fry the following:
1.5 Tbs oil
3 cloves garlic
2 pieces of ginger
Add pork and mushrooms, 3 Tbs light soy sauce, half cup of water, a pinch of salt and white pepper. Remove and leave the gravy in the pan.

Add peanuts to the remaining gravy to simmer for about 7-10minutes. Add 1 Tbs of sugar if you like them sweeter. Put aside.

Add all the soaked rice to the gravy mix and stir fry for about 5 minutes. Because you've soaked the rice, it will make the rice fluffy when you steam them later.

Folding the bamboo cones
Take two bamboo leaves and make them into a cone. Add rice, followed by each of the 5 ingredients: pork, chestnut, sausage, winter melon, and mushroom. (boiled quail's eggs if you have them) You can check youtube to find how to fold them here: https://youtu.be/mkdYFK4RchM)

Using an instant pot, I added enough water to half submerge the dumplings with the raised metal rack below. Adjust high on steam for 30 minutes for 10-12 dumplings.

This is the final result. A pyramid of yummy sticky goodness.