Fill a pot with water; Bring to the boil over a high heat; Add the red beans in a stainless-steel colander in the boiling water; Cook over a high heat for 5 minutes; Turn off the heat; Remove and drain the red beans.
Pour 12 cups of water into a pot; Add the red beans; Bring to the boil over a high heat; Turn to a low heat; Cook over a low heat till the red beans are soft (about 30 minutes); Turn off the heat; Remove the red beans with a fine-mesh strainer; Sieve the cooking water with the strainer for later use.
Add the glutinous rice into an electric rice cooker; Pour the red bean cooking water into it; Leave it for 1 hour.
Rinse chestnuts under running water; Drain them; Make a small incision in the skin with a paring knife to avoid their explosion; Fill a deep pan with water; Bring to the boil over a high heat; Add the chestnuts; Cook over a high heat for 6 minutes; Remove them with a wire skimmer; Turn off the heat; Leave them to cool a bit; Peel off the tough shells and the papery thin skin underneath while the chestnuts are still hot; Cut them into pieces.
Add all the remaining ingredients into the rice cooker; Switch on the rice cooker and leave it to cook till it turns off (about 20 minutes); Leave it for 5 minutes; Stir seasonings into it; Arrange it in serving plates; Ready to serve.