1 kg Taro root
6 c Water
4 Dried shiitake mushrooms
250 g Flour
150 g Bacon
1/4 c Oil
60 g Dried shrimp
2 Chinese sausages
1 tb Chives; chopped
2 tb Sugar
2 ts Salt
1 ts Pepper
Peel and shred the taro.
Heat the oil in a wok and saute the taro until soft. Add the water and
simmer for 15 minutes.
Wash and soak the Chinese mushrooms and dried shrimp until soft.
Dice the Chinese mushrooms, dried shrimp, bacon, and Chinese sausages
separately.
Stir-fry each ingredient separately in a hot wok, then return all
these ingredients into the wok and add the cooked taro and the
seasoning.
Sift in the flour and bind into a thick batter. Adjust the flavor to
taste.
Pour the batter into a greased cake mould, place in a steamer, and
steam over high heat for 1 hour. Remove, smooth the top with a
greased spoon, then sprinkle on the chopped chives. Set aside to cool.
Slice the taro pudding and shallow-fry in an oiled frying pan until
both sides are golden brown.
