粘米粉 2 杯
干香菇 4 朵
芋头丝1.5 杯 （松松的不压）
Rice flour 2 cups
Water 4 cups
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.