Taro cake

Method

1. 1 Peel the taro while your hands are dry to avoid itching, then cut it into 1 cm cubes.
2. 2 Sauté the potatoes in pork fat for 6 minutes until the outer surface is slightly browned; sautéing the potatoes beforehand will help them retain their shape in the pancake instead of dissolving into a powder.
3. 3 Sauté the Chinese sausage and dried shrimp, then mix with five-spice powder and pepper.
4. 4 Mix the rice flour with 150 ml of warm water, stir everything together, then pour into a mold with a thickness of 4 cm.
5. 5 Steam for 45 minutes, sprinkle with fried shallots and green onions; let cool for 20 minutes before cutting to prevent the cake from breaking.

With an appliance

• Pressure cooker 55 min

  Replace step 5: steam the taro cake mold under high pressure for 20 minutes, then release the pressure naturally for 10 minutes, and then let it cool for another 20 minutes before cutting.