This is a simplified recipe. For a detailed video, please visit: https://youtu.be/9oJ8fBspW8A

Soak the Chinese sausage in water to soften, then remove the casing. Rinse the shiitake mushrooms, dried scallops, and dried shrimp, then soak each in warm water for about 1 hour until softened. Reserve a total of 1/2 cup (125 grams) of the soaking water from the mushrooms and scallops for later use.

Slice the mushrooms and marinate with a little soy sauce, oil, and cornstarch for a few minutes. Steam the Chinese sausage, scallops, and marinated mushrooms over medium heat for 15 minutes. Dice the sausage and mushrooms, and shred the scallops. Set aside.

Peel and dice the taro. Divide the diced taro in half: one half will be cooked until soft, the other half will be kept in chunks for texture.

Heat 1 tablespoon of oil in a skillet over medium heat. Sauté the Chinese sausage, mushrooms, scallops, and dried shrimp until fragrant. Reserve a small amount of sausage and scallops for garnish.

Add the reserved mushroom and scallop soaking water to the rice flour and wheat starch, mixing until smooth with no lumps. Stir in 1 tablespoon of oil.

Add 1 tablespoon of oil to the skillet, then add all the taro and pan-fry until fragrant. Add the five-spice powder and stir-fry. Remove the taro chunks you want to keep whole and set aside; leave the rest in the pan.

Add the Chinese sausage, mushrooms, scallops, and dried shrimp to the pan with the taro. Stir-fry together, then add all the seasonings (except the five-spice powder) and pour in 1 1/2 cups (375 grams) of water. Cook for 10 minutes until the taro softens and breaks down. Add the reserved taro chunks and 1/2 cup (100 grams) of water, mixing into the taro paste.

Once boiling, pour the mixture into the prepared rice flour batter and mix well.

Grease a cake pan, pour in the batter, and smooth the surface. Steam over medium heat for 1 hour. Sprinkle the reserved sausage and scallops on top and steam for 1 more minute.