Michelin Star Cured Meat Taro Cake

Heat a deep layer of oil in a wok, add 240g taro cubes and deep-fry over medium heat for about 2 minutes until they float and turn light golden yellow, then strain and drain.

Without extra oil in the pan, add 120g diced cured meats and 30g dried shrimp. Stir-fry over medium heat for 1 minute until aromatic and oil releases, then transfer out and reserve a small amount for garnish.

In a deep bowl, combine 150g rice flour, 30g water chestnut flour, 5g salt, 5g chicken powder, 15g sugar, 10g pepper powder, and 5g five-spice powder. Pour in about 300ml water and whisk into a smooth batter without lumps.

Pour the remaining 300ml water into the wok and bring to a rolling boil over high heat. Add the fried taro cubes, 30g cooking oil, and 15g sesame oil, then bring back to a boil.

Pour the boiling taro water mixture into the flour batter in two separate batches while stirring rapidly. Pour half first and whisk until partially cooked and thickened, then pour the rest and mix thoroughly until a smooth semi-cooked batter forms.

Add 10g cooked shredded scallops and about two-thirds of the stir-fried cured meats and dried shrimp into the semi-cooked batter. Mix well and pour into a steam-safe container, smooth the top, then sprinkle the remaining reserved meats and shrimp over the surface.

Place the container into a pre-heated steamer after water boils, cover with lid, and steam on high heat for 1 hour until a skewer inserted in the center comes out clean and the cake is fully set.