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I have looked extensively and it seems that whether to boil or steam is determined by region and it is as subjective as the fillings used. See below from this page . Other variations include using black instead of white glutinous rice, or precooking the rice and filling, or steaming instead of boiling, or even wrapping into a cylindrical shape or a flat ...


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I have this rice cooker, although it's branded "National", not "Panasonic". It has a perforated platform that you can put in after the rice and water, and it sits about an inch above the bottom of the pot. Perfect for steaming salmon filets. It's not a deep fryer nor a slow cooker.


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Yes, there is something like a slow cooker which will double as a steamer and a deep fryer, as well as cook rice. NOT all at once, obviously, but a really good quality, heavy-bottomed large stainless steel pan + lid + a steamer inset + a rice ball like this: should fulfil all your requirements without too many gadgets or "stuff" cluttering your kitchen ...



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