这是一道不是太正宗的福州小吃。通常是没有加香菇和腊肠的。

粘米粉 2 杯

水4 杯

盐1 茶勺

五香粉2茶勺

干香菇 4 朵

腊肠1根

芋头丝1.5 杯 （松松的不压）

胡椒粉1/4 茶勺

鸡粉1/2 茶勺

香菇泡软与腊肠都切小丁。

香菇与腊肠 用一点油炒香备用。

把所有的材料放一大盆里搅拌均匀后放一不粘锅中用中火煮，不停的用勺子搅拌到成稠糊状大约8 分钟，停火。

拿一玻璃盆，四面八方刷层油后倒入芋头糊，面上倒1汤勺油拿把汤勺把面压平。

锅中加水烧开，放入芋头糊隔水蒸30分钟。放凉后放冰箱至少1个钟头后拿出切成三角形。

在一锅中放入可以漫过芋头糕一半的油高温加热到7-8成热后放芋头糕下去炸，每一面炸2-3分钟呈金黄色为止捞出放厨纸上吸掉多余的油。

Rice flour 2 cups

Water 4 cups

Salt-1 teaspoon

Five-spice powder 2 teaspoons

Dried shiitake mushrooms 4 pieces

Chinese Sausage 1 piece

Taro 1.5 cups (not tight)

White Pepper 1/4 teaspoons

Chicken powder 1/2 teaspoon

Mushrooms softened in cold water and dice both mushroom and sausage into very small pieces.

Stir fry both mushroom and sausage together with a little oil for 2 minutes and set aside.

Put all the ingredients in a large bowl mix well and pour everything in a non-stick pan cook with medium heat; stir constantly with a spoon until it forms a thick paste about 8 minutes, turn off the heat.

Take a glass bowl, brush oil in all directions then pour in taro paste, pour 1 tablespoon oil on the surface then flatten it with a spoon.

Add water to a big wok and bring it to boil, steam taro paste for 30 minutes. Cool and refrigerate for at least 1 hour then cut into triangles.

In a skillet pour some oil that is enough to cover half of the taro cake heat up to high heat then fry taro cakes 2-3 minutes each side or until golden brown, remove and put on kitchen paper towel to absorb excess oil.