Step 1

Peel of the skin of the taro. Cut it into small cubes.

Step 2

Deep-fry the shallot until golden brown. Drain and keep the shallot oil.

Step 3

Cut the Chinese sausage and cured meat into small cubes.

Step 4

Soak the dried shiitake mushroom, then cut it into small dice.

Step 5

Soak the dry shrimps, drain, and have a few rough chops.

Step 6

Fry all the savory ingredients with the shallot oil until aromatic.

Step 7

Add the taro and ingredient B. Mix and set aside. Reserve one quarter as the topping of the cake.

Step 8

Combine all the ingredients C to form a batter. Cook over low heat until it turns into a thick paste.

Step 9

Combine the fried ingredients with the rice paste.

Step 10

Transfer it to a greased mold. Spread the remaining quarter of the sausage, curd meat, and dried shrimps on top of the taro cake.

Step 11

Cover with aluminum foil.

Step 12

Steam for 35 minutes.

Step 13

When it is done, store in the refrigerator for a few hours.

Step 14

Removed and cut into small pieces.

Step 15

Top with fried shallots, and chopped scallions. Served.