Peel the taro and cut 1/3 of it into chunks. Place in a pot and steam in a rice cooker with 1 1/2 cups water in the outer pot until cooked. Set aside.

Cut the remaining 2/3 of the taro into small cubes. Soak the dried shiitake mushrooms until soft, then slice thinly. Rinse the dried shrimp and chop finely.

Heat a little oil in a pan. Add the mushrooms, shrimp, and fried shallot sauce. Sauté over low heat until fragrant.

Add the taro cubes and stir-fry until well mixed.

Add a little water, cover, and cook until the taro is tender.

Mash the steamed taro chunks.

In a pot, mix the rice flour with 4 1/4 cups water (about 1000 ml) until smooth. Add the mashed taro and mix well.

Turn off the heat. Pour the batter into the pan with the cooked taro, mushrooms, and shrimp. Mix well, then turn the heat to low.

Stir constantly until the batter is half set. Do not let it fully set, or it will be hard to pour into the container.

Lightly oil a container with a paper towel. Pour in the batter, tap to remove air bubbles, and steam in a rice cooker with 2 cups water in the outer pot. When the rice cooker switches off, let it sit covered for 1 hour, then uncover and let cool.

Slice the finished taro cake and pan-fry both sides until golden and crispy.