Cut off the tough base of each lotus leaf. Trim away the rough edges and halve it. Cut each leaf into four equal portions.
Blanch lotus leaves in boiling water. Set aside to cool.
Add water to glutinous rice. The water level should be about the same height as the glutinous rice. Steam for 45 minutes.
Meanwhile, heat oil in a wok. Pan-frying sausage, dried shrimps and mushrooms until fragrant. Add braised peanuts and stir to mix briefly. Remove from heat and add to steamed glutinous rice.
Add seasoning ingredients to glutinous rice mixture and mix well.
Stir in spring onion and fried shallots. Divide into 16 portions.
Place each portion onto the centre of a sheet of lotus leaf. Bring both sides of the lotus leaf over the glutinous rice mixture, then roll up into a rectangular parcel. Repeat until all parcels are wrapped.
Steam for 5 minutes over medium heat.