Heat oil in a pan and sauté the dried shrimp and shallots until fragrant. Add the taro, cut into thin strips, and cook until softened.

Mix the rice flour, cornstarch, and seasonings together. Add water and stir until smooth. Cook the mixture over a double boiler until it thickens, then add the cooked filling and mix well.

Pour the taro batter into a container (such as a round or square aluminum pan). Lightly oil a spatula and smooth the surface. Place a steaming rack in the rice cooker to prevent burning the bottom!

Steam for about 30–40 minutes, then let it sit for 15 minutes. Insert a chopstick into the cake—if it comes out clean, it's done.