Chuk Bi Phng

First attempt of chuk bi phng after mum left us.. i thought it tasted ok.. but when i brought it to grandma's house to share, it got kinda dry.. not sure if that's normal.. didn't quite get a firm answer when i asked around.. if only mum's here..

here's the recipe to share:
INGREDIENTS
1 kg Thai glutinous rice
- soak overnight in a pot of water before use. no need to rinse rice before soaking.

120g - 140g groundnuts
- soak in a bowl of hot water for at least 3 hours. no need to rinse groundnuts before soaking.

75g chinese mushrooms
- rinse once and soack in a bowl of tap water.
- when soft, remove stalk and slice thinly.
- retain mushroom water.

60g dried shrimp
- rinse and mince.

5 cloves of garlic
- mince

pepper
1/4 cup oil

SEASONING
2 tbsp thick dark soy sauce
2 tbsp oyster sauce
1 tbsp sugar
1 tbsp salt
4 tbsp mushroom water
- mix all ingredients and combine in a bowl.

METHOD
1. Drain glutinous rice and groundnuts.
2. Use approximately 1/4 cup oil and stir-fry the minced garlic.
3. Add sliced mushrooms. Fry.
4. Add minced dried shrimps. Fry.
5. Add glutinous rice and fry for a few minutes till well combined.
6. Add seasoning to mixture and mix well.
7. Add groundnuts and pepper after all rice coated with seasoning.
8. Mix well and taste.
9. Transfer mixture to steaming tray and steam for 25 minutes.
Note: water must touch the bottom of the tray when steaming.
10. After 25 minutes, stir the rice in the tray. If too dry, sprinkle 1/2 cup of tap water (or mushroom water) onto the rice.
11. Cover and steam for another 20 minutes.
12. Taste to see if rice is cooked. If not, sprinkle approximately 1/2 to 1 cup of water over rice and steam for another 20 minutes.

Garnish with deep fried shallots, spring onions and red chopped chilli.