To make filling
1. Heat the oil in a wok and fry the shallot over medium-low heat, fry till crispy and golden brown.
2. Add in dried shrimps and mushroom, stir fry until aromatic.
3. Add in the drained glutinous rice, and add in the seasoning. Stirring and mix well for 1 -2 mins.
4. Transfer the rice into a steaming tray, sprinkle water on top of the rice.
5. Steam for 45mins (fluff the rice for every 15mins, sprinkle water when necessary).
6. Add in chopped coriander, set aside to cool

To make the kueh
1. Mix flour and sugar in a mixing bowl
2. Add in red coloring into the hot boiling water and pour into the flour. Mix the flour quickly and knead till smooth dough, cover with a damp cloth and rest for 5min.
3. Divide the dough into 40g each and divide the filling into 35g each (use cling film to make into round ball).
4. Flatten the dough, place filling in the center, wrap the filling tightly. Form the shape of the kueh in the mold (brush the kueh mould with oil from time to time).
5. Grease the steamer, put in the kueh and steam for 10min using medium to high flame.
6. Serve warm or cool. Remaining kueh can be kept in the fridge, and pan-fry before serve