Rice cooker Zongzi: Sticky rice dumplings

Traditional Zongzi is wrapped in bamboo leaves and cooked by steaming or boiling, it's one of my favorite dishes since I was a child.

My father always made it every time that we came home, watching him wrapping the rice with a load of stuffing was fun for me. Since he's not in good health, we (my brother and sisters), don't have a chance to eat his Sticky rice dumplings again, and I really miss it. My sister, who lives in the UK feels the same, so I think about making Sticky rice dumplings in an easier way.
And the easiest way of cooking rice for me is using a rice cooker ^^. Because all you have to do is putting all the ingredients into the rice cooker and let it do the rest. 
You can use different kinds of stuffing for your Sticky rice dumplings, it's up to your liking so adjusting it to suit your taste. Both bacon and dried shrimp are varied in saltiness, you may need to use more or less of the seasoning. For dried shrimp, if it's too salty, try soaking it in hot water before using it.

Rice cooker Zongzi

Serve 4

540 ml .................... Thai Sticky rice (3 x180 ml cups)
4 cloves .................. Garlic
1 tbsp ..................... Rice bran oil
150 g ...................... Bacon, cut into pieces
5 ............................. Dried shiitake (soaked until soften before using), sliced
50 g ........................ Dried shrimp
120 g ...................... Boiled ginkgo nuts
2 ............................. Salted egg yolks, cut into pieces
790-810 ml ............ Water
Seasoning
1 tbsp ...................... Soy sauce
1 tsp ........................ Sesame oil
1 tbsp ...................... Oyster sauce
1/2 tsp .................... Pepper
1/4-1/2 tsp ............. Salt
1 tsp ........................ Sugar
1/2 cube ................. Bouillon

 I use This sticky rice.

 Soak the rice in water for 30 minutes.

 Drain the rice.

Put the soaked rice in a rice cooker bowl, crush the garlic and put into the rice.

 Place a frying pan over medium heat, pour oil into the pan.
Put the bacon into the pan, cook until fragrance.

 Put the shiitake into the pan.

 With dried shrimp, cook until fragrance.

 Pour into the bowl of the rice cooker.

 Put ginkgo nuts, salted egg yolks, and all the seasoning into the bowl.

 Pour the water into the bowl.

 Use standard cooking to cook the rice.

When done, lightly mix the cooked rice before serving.

Rice cooker Zongzi: Sticky rice dumplings