Soak some dried mushrooms and shrimps with 500 ml of water until soft. Then strain them.Don’t throw out the water, we need that to cook the taro.
Peel the taro and cut it into half centimeter cubes.
Cut all the meat into small size.
Cut the mushroom into the same size too.
Have 3 ounces onion and 2 tbsp of minced garlic ready.
MAKE THE FLOUR MIXTURE:
Mix 400 grams of rice flour with a tsp of salt. Pour in 1 liter of water. Combine well and set it aside.
Heat up the wok a little bit. Add 3 tbsp of vegetable oil. Then add in the garlic and stir it until fragrant.
Throw in all the ingredients we prepared. Cook it for 3 minutes on medium heat. Taste it and decided if you need more salt.
Take it out and set it aside.
Directly add in all the taro into the wok along with 1 tbsp of sugar, 1 tbsp of soy sauce, 1 tsp of five spice and 1 tsp of salt.
Give it a mix and pour in the water that you soaked the shrimps and mushroom with.
Turn the heat to high, let it cook until the water is gone. It will take about 5 minutes.
STEAM AND FRY:
Put it in a big bowl. Add in all the ingredients we prepared and the flour mixture. Combine well. The last step is to steam it.
Put parchment paper into a container so the taro cake will be easier to take out later. Add the mixture into the container.
Bring the water to a boil and steam it on high heat for 30 minutes.
You can use a chopstick to check. If it is transparent, that means it is done.
Let it cool down to room temperature. Cut it into the size you like!
Fry it for few minutes so you can get a nice, crispy layer. Tastes so good.
We usually dip this with hot sauce or XO sauce. But trust me, this is so delicious that you don’t need a dipping sauce. You can serve this as a nice appetizer or eat it as breakfast, this is enough for 3-5 people.