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1
Peel the taro. -
2
Cut into long strips. -
3
Ingredients: sausage, dried shrimps, peanuts. -
4
Mix rice flour and corn starch together. -
5
Add water to make a yogurt-like consistency. -
6
Heat oil in a pan, add diced sausages and stir-fry until fragrant. -
7
Add in dried shrimps and stir-fry until fragrant. -
8
Add shredded taro and fry until soft. -
9
Add salt, sugar, thirteen spices and chicken essence. 
10
Mix well and add flavor.-
11
Turn to low heat and pour in the slurry. -
12
Stir until solidified and turn off the heat. -
13
Sprinkle in peanuts and mix well. -
14
Prepare a square stainless steel basin, put oil paper on the bottom for demoulding, or brush it with oil. -
15
Pour all into the basin and press until smooth. -
16
Put water into the pot and steam for 40 minutes. If you use a shallower pot, the time can be shortened. -
17
Time is up. -
18
Sprinkle with cooked sesame seeds and let cool completely before unmoulding. -
19
Unmold and cut into small pieces, which can be eaten directly or heated and fried. -
20
Fry until the surface is slightly brown and more fragrant. -
21
Finished product. Make a pot of tea and serve it with taro cake. Plain and simple days are the most beautiful.