Marinate glutinous rice with seasoning (A) and set aside.
Heat oil and sesame oil. Fry garlic and shallots till golden. Add wine and fry till fragrant. Stir in chicken and black mushrooms. Add seasoning (B) and mix. Dish out and set aside.
Fry the rice briskly with the sauce remaining in the wok. Dish out and set aside.
Fold two bamboo leaves into a cone. Put one tablespoon rice into the cone, add one tablespoon filling, one ginkgo nut and half a piece of salted egg yolk. Add another tablespoon of rice. Secure with hemp string and tie the individual bundles together to form a cluster.
Pressure-cook for 40 to 45 minutes or cook the traditional way.