Steamed Chinese Sticky Rice (糯米飯) | Cooking with Mama Lin

Here is Mama Lin's Cantonese-style steamed sticky rice! She prefers to steam sticky rice rather than cooking it in the rice cooker because the cooked grains are more separated and less sticky.
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INGREDIENTS

9 to 10 cups glutinous rice
oil for frying ingredients

Seafood and Meat Mixture
oil
1/4 cup diced shallots
1/3 cup dried shrimp dried shrimp
1/4 cup dried scallops
2 links Chinese sausage
1/2 cup Chinese cured pork
1/4 teaspoon chicken bouillon powder
1 tablespoon soy sauce
1 tablespoon cooking rice wine

Vegetables
oil
1 carrot, peeled and diced
1/2 cup peas
1/4 teaspoon garlic salt

Taro
oil
1/4 cup diced shallots
3 cups peeled and diced taro
1/2 teaspoon five-spice powder
1/4 teaspoon chicken bouillon powder

DRIZZLING SAUCE (you can adjust this to your taste)

2 1/2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons cooking rice wine
(personally, I prefer using 1/2 teaspoon sesame oil over the rice wine)