Prepare the ingredients. Be sure to soak the dried shiitake mushrooms in water the night before.

Cut the ham and mushrooms into thin strips. Peel, wash, and cut the taro into chunks or shred it.

Gradually add water to the rice flour and mix until smooth. The batter should be slightly thick, not too runny.

Heat some cooking oil in a wok. Sauté the mushrooms, ham, and ground pork until fragrant.

Add the fried shallots, sakura shrimp, and taro. Stir-fry, then season with salt and white pepper. Add a little water and cook the taro until it's half-cooked.

Reduce to low heat and pour in the prepared rice flour batter. Stir constantly to prevent sticking and burning, as this will affect the flavor.

Line a steamer basket with cheesecloth or a steaming cloth, leaving some openings for steam to escape. If you don't have bamboo spacers, you can use a spoon instead. Do not use plastic tubes.

Transfer the cooked batter mixture into the steamer basket and spread it evenly.

Start with high heat. Once the water is boiling, reduce to medium heat.

Steam for about 40 minutes, then turn off the heat. The taro cake is ready.