Soak dried shiitake mushrooms and dried shrimp in warm water until softened. Drain, then dice the mushrooms and finely chop the shrimp. Dice the Chinese preserved sausage, Chinese cured pork belly, and peel and mince the shallots. Peel and dice the taro into approximately 1.5 cm cubes.
In a large mixing bowl, combine rice flour, corn starch, and 450ml water (for batter). Stir well until no lumps remain and set aside.
Heat cooking oil in a large wok or pan over medium heat. Add diced Chinese preserved sausage and Chinese cured pork belly and stir-fry until fragrant and slightly crispy. Add minced shallots, dried shrimp, and diced shiitake mushrooms, continue to stir-fry until aromatic.
Add diced taro to the wok. Stir-fry for a few minutes. Then add 200ml water (for cooking taro), salt, sugar, white pepper, and five-spice powder (if using). Bring to a boil, then reduce heat, cover, and simmer until taro is tender and most water has evaporated, stirring occasionally.
Pour the taro mixture into the prepared rice flour batter. Mix thoroughly until all ingredients are well combined. The mixture should be thick but pourable.
Grease a 20 cm (8-inch) square or round steaming pan. Pour the taro cake mixture into the greased pan, spreading it evenly.
Bring water in a steamer to a rolling boil. Place the pan with the taro cake mixture into the steamer. Steam over high heat for 45-60 minutes, or until a skewer inserted into the center comes out clean. Ensure there is enough water in the steamer throughout the process.
Once steamed, remove the taro cake from the steamer and let it cool completely on a wire rack before slicing. For best texture and flavor, pan-fry slices until golden brown and crispy on both sides before serving.
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