Cut the taro into small pieces. Dry-fry for a few minutes. Chop the shiitake mushrooms and add them to the pan to dry-fry as well. Shred the carrot and stir-fry briefly.

Mix the cooked ingredients from step one with the rice flour, cornstarch, and water. Add a little salt and stir until well combined.

Grease a glass container and pour in the mixture from step two. Steam in a rice cooker with 2 cups of water in the outer pot. When the switch pops up, let it sit for another 10 minutes.