Soak the glutinous rice in water overnight.

Pre-soak the dried scallops, dried mini shrimp, and dried shiitake mushrooms for about 4 hours or until soft enough to chop.

After soaking, make sure to set aside the water used for the mushrooms and dried scallops since you will need this in the stir-frying step.

Use the back of a knife to crush the dried scallops.

Prepare the sauce by mixing light soy sauce, oyster sauce, and sugar.

Heat the pan and stir-fry the chopped Chinese sausage and Chinese cured pork belly. I use a non-stick pan here, so there's no need to add oil since the fats from the meat will melt and become oily. If you are using a wok, add a tablespoon of cooking oil to stir fry.

Add the dried scallops and dried mini shrimp. Stir-fry until aromatic.

Add the shiitake mushrooms and stir-fry to enhance the aroma. Remove the stir-fried ingredients and set aside.

In the same pan with the leftover oil from the meat, add the soaked glutinous rice.

Stir-fry over medium heat while gradually pouring mushroom water. Stir well. Do not pour all of the mushroom water or you risk making it mushy. You want to do this gradually as you check the texture of the rice.

Cover and simmer on low heat for 1 minute.

Mix in more mushroom water and simmer for another minute. Check the texture and see if you need more or less mushroom water.

Repeat steps 10 to 11 about 3 to 4 times or until the rice is cooked. Always taste the sticky rice to check for the desired softness or firmness.

Give the sauce another mix and gradually add the sauce as you continue to stir-fry. Stir-fry the sauce until the rice has an even color.

Finally, garnish with chopped green onions and chopped coriander.

Serve while warm to enjoy this soft, sweet, and flavorful sticky rice. While waiting for the rice to be served, make sure to cover it to maintain its warm and moist texture. Do not leave it uncovered or you risk making the rice turn hard and super dry. Store it in an airtight container to preserve its moist and sticky texture.