Rinse glutinous rice in water until it runs clear.
Simmer rice with 600ml water for 15 minutes until evaporated.
Heat peanut oil in a wok until smoking.
Stir-fry ginger, shallots, shrimps, and mushrooms for one minute.
Add pork belly and stir-fry until browned.
Stir in five-spice and rice wine, then add cooked rice once wine evaporates.
Season with soy sauce, sesame oil, salt, and pepper.
Pat lotus leaves dry and place half the rice mixture onto each.
Fold leaves into secure parcels and tie with string.
Steam parcels in a bamboo steamer for 10 minutes.
Stir-fry garlic, ginger, and chilli in a hot wok for one minute.
Add pak choi and stir-fry for one minute.
Add remaining liquid ingredients and stir-fry until pak choi wilts.
Serve parcels with pak choi and garnish with spring onion curls.