To make the soup add all ingredients but the winter melon or daikon to a saucepan. Bring to the boil and reduce heat to a low simmer for 10 minutes. Add melon/daikon and cook another 10-15 minutes until vegetables are knife tender.
To make rice, heat oil in a saucepan to medium-high heat. Add the sliced shallots and fry until they begin to brown. Add garlic and coriander stems (or root). Cook, stirring often, for about 30 seconds. Add ginger and cook another 30 seconds. Tip the rice in and stir to coat all grains with oil. Add stock, leftover mushrooms from the soup (optional), ground shiitake (optional), soy sauce, sugar, and salt. Stir a few times until everything is evenly distributed. Toss the pandan leaf in the pot and poke it down into the rice. Bring to the boil and immediately turn to medium low, cover, and leave to cook for about 10 minutes. After 10 minutes turn the heat off but keep the lid on.
While the rice is cooking, make the dipping sauce. Grind the tao jeow and both kinds of sugars to a smooth paste using a pestle and mortar. Add remaining ingredients stir firmly with the pestle. You can also use a spice grinder for ease or use a store bought chicken rice sauce.
To make the steamed yuba: Bring a steamer to a rolling boil. Place the marinated yuba on plate and steam for 5 minutes. When finished you can drain any pooled liquid into the soup. Cut the yuba into slices.
To make the fried yuba: combine the water and tempura flour in a bowl. Coat the yuba evenly with the batter. Deep fry until golden and crispy. Shake off excess oil and cut the yuba into slices.
Divide the rice between 2 plates and place the yuba over or alongside the rice. Serve with a small ramekin of sauce, a bowl of the soup, a few slices of cucumber, and a sprig or two of coriander.