Ingredients

Sticky Rice

• 500g glutinous rice
• 2 tbsp olive oil
• 2 tbsp oyster sauce or thick soy sauce

To Assemble

• 6 bannana leaves (available from East Asian Grocers) or foil

Wild Mushroom Mixture

• 25g dried mixed wild mushrooms
• 1 onion, finely chopped
• 150g wild mushrooms, brushed clean and sliced
• 100g oyster mushrooms, sliced
• 2 tbsp olive oil
• 2 cloves garlic, crushed

Method

1. Sticky Rice: Soak the rice in 2 litres of cold water overnight or in warm water for 2 hours.
2. Strain the rice and mix it in a bowl with the olive oil. Bring some water to the boil in a base of a steamer or in a wok. Spread the rice over the top half of the steamer or place it in a a large bamboo steaming basket and place it in the steamer or above the boiling water in the wok. Cover the steamer and cook the rice for 20 minutes until it is just tender.
3. Wild Mushroom Mixture: Place the dried mushrooms in a bowl and pour over 300ml boiling water and set aside for 15 minutes. Drain the mushrooms and reserve the liquid and set the mushrooms aside. Place the reserved mushroom stock in a saucepan and reduce it to 200ml, keep the stock warm until ready to use.
4. In a large saucepan pour in the olive oil and place over a moderate heat, add the onions and garlic, sauté for a couple of minutes. Add the mushrooms to the pan and sauté for a couple of minutes until the mushrooms are tender and just cooked.
5. To Assemble: Remove the rice from the steamer and place it in a bowl. Stir the mushroom stock, wild mushroom mixture and oyster sauce into the rice and stir it until well combined. Place the rice in 6 individual banana leaves brushed with oil or in foil. Seal the banana leaves with toothpicks and bake the rice in an oven preheated to 200°C for 10 minutes. Serve.