1. In a medium bowl, soak the mushrooms in 1/4 cup cold water until softened (30 minutes). 2. In another bowl, mix flour and starch in water. 3. Heat 9-inch round pan with a little oil. 4. Stir-fry taro with shoyu, oyster sauce, and salt for a few minutes. 5. Mix taro into flour mixture. 6. Add pork. 7. Pour into oiled pan. 8. Drain and squeeze mushrooms dry. 9. Cut off and discard stems and mince the caps. 10. Top cake with garnishes. 11. Bring water to a boil over high heat in a covered steamer large enough to fit the pan without touching the sides of the steamer. 12. Carefully place the pan into the steamer, cover, reduce heat to medium-low, and steam just until cake is set and firm to the touch (45-60 minutes). 13. Cool and cut into slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
