Rinse rice with water until the water turns clear, and soak overnight or up to 4 hours. Drain well before use.
In a heated non-stick pan with 1 tablespoon oil, sauté mushrooms until lightly browned then continue to cook shallots until they turn translucent.
Add in all the sauces and continue to cook by stirring continously until well combined then fold it with chestnuts.
Drizzle with toasted sesame oil and transfer the mixture into a bowl. Set aside.
Place drained glutinous rice in a heat-safe proof bowl and add 1 cup + ⅓ cup water.
Then, top rice with the mushrooms mixture and chestnuts.
Steam rice over high heat for 20 minutes.
Using a chopstick/fork, fluff rice by mixing mushrooms mixture until well combined. Season to your preference.
Then, steam for another 20 minutes or until the rice is fully cooked through. (Be sure you have enough water for steaming). Note: some brands have a softer rice texture, in that case, please adjust the cooking time accordingly.
Turn off the heat and let it cool off, top with fried shallots and chopped scallions before serving. I paired it with some sautéd Gai Lan.