Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Be extra careful when using a cleaver to cut hard taro, hold it firmly to avoid slipping and cutting yourself.
Peel 900g taro, wash, and dry. Grate the outside into shreds, and dice the center part into small cubes.
Watch out
Hold the taro firmly while grating, otherwise you may scrape your fingers.
In a large bowl, mix 1 lb rice flour, 4 oz corn flour, and 8 cups water. Stir in 1.5 tsp chicken powder and 2 tsp salt until well combined.
Watch out
Add water gradually and stir thoroughly, otherwise the batter will form lumps that are hard to dissolve.
If ingredients have moisture when added to hot oil, it may splatter. Keep a safe distance to avoid oil splashes.
Heat the wok, add 2 tbsp cooking oil, and sauté 6 chopped shallots. Add 6 diced shiitake mushrooms, 75g dried shrimp, 2 diced Chinese sausages, and 0.5 strip cured pork, stir-frying on medium heat. Then add 0.5 tsp ground pepper, 0.5 tsp five spice powder, and 2 shredded conpoy, stir-fry for 20 seconds, and set aside.
local_fire_departmentMedium heatWatch out
Sauté shallots and cured meats on medium heat and stir evenly, otherwise the bottom will easily burn and turn bitter.
Add 1 tbsp cooking oil to the wok, stir fry diced taro for 3 minutes, then add shredded taro, followed by the previously cooked diced meats, and mix well.
local_fire_departmentMedium heatWatch out
Toss the taro evenly after adding to the wok, otherwise the hard diced taro will not heat through evenly.
Turn to low heat, pour the flour mixture into the wok. Stir continuously from the bottom up on medium-low heat until the mixture turns into a paste.
local_fire_departmentMedium-low heatWatch out
Must stir continuously from the bottom after adding batter, otherwise the starch will settle and instantly burn into lumps.
Put the paste into a container covered with foil, flatten the surface, sprinkle some chopped meat on top, and gently press down with your fingers.
Watch out
The taro paste is very sticky, press it firmly into the pan, otherwise the cake will have hollow gaps and fall apart.
When opening the steamer lid, a large amount of hot steam will release. Wear heat-resistant gloves and keep your face away to prevent severe steam burns.
Use high heat to boil water, place cake in wok, cover with lid. When steam comes out, turn to medium heat and steam for 75 min. Pierce cake with a bamboo stick; it is cooked if the batter on the stick is transparent. Use paper towel to absorb water on the cake surface.
local_fire_departmentHigh heat to medium heatWatch out
Do not open the lid midway through steaming, otherwise loss of steam will prolong cooking time or cause the cake to remain uncooked.
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