40gdried shrimps(net weight after been soaked fig5)
40gshiitake mushroom(net weight after been soaked fig6)
Seasoning:
2tbspchicken powder(fig7)
1tbspChinese 5 spices powder(fig6)
2tspsea salt
2tbspsugar
¼tspground pepper
2tspsesame oil
Instructions
Dice all the fillings. Put them aside. Cut 600g of taro into thick slices. Dice the remaining 300g of taro.
Steam the 600g thick taro slices over high heat for 25 mins
Heat the pan with medium low heat without any oil Stir fry all the fillings and 300g of diced taro. Cover it with the lid. Turn off the heat and let it sit for 10 mins
In a large mixing bowl, combine all the starch mixture and seasoning. Add in 300 ml water and mix it until the mixture is smooth
Bring the remaining 1100ml to boil. Add into the starch mixture and mix it well
Mash the steamed taro. Add the mashed taro, and all the filling into the mixture. Mix it well
Add the mixture into the container. Steam over 60-75 mins over high heat. Store it in the fridge overnight.
Slice the taro cake. Pan fry it over medium heat until golden on both side. Enjoy
Video
Notes
Ingredients - Click to enlarge the imageTips and notesThe consistency of the mixture after adding the hot water won't impact the outcome. A watery mixture cannot hold the filling well. But that's about it. A thicken mixture will make it hard to have a smooth top. Just take extra time to smooth it before steam, and it will be fine