Lingkan Reang
Soak glutinous rice for 4 hours and mushrooms in warm water.
Stir fry chye poh and mushrooms with seasoning, then let cool.
Stir fry rice with seasonings for 5 minutes, then let cool.
Use 2 leaves to form a cone, layer rice, filling, and beans, then pack tightly.
Boil water, place zongzi in the pot, and pressure cook for 1 hour.
Alternatively, boil zongzi for 2-3 hours until rice holds together, then cool for 24 hours before eating.