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Method :
1. Peel the
taro and cut into shreds. Soften the shrimps with water and chop slightly.
Dice the Chinese sausage. Use 3 tbsp of oil to stir-fry all the
ingredients, add seasoning.
2. Mix the rice
flour and wheat starch in the pan, add 5 cups of water, and heat into a
paste. Add the ingredients prepared in method (1) and mix thoroughly, pour
into the moulds and use oiled hands to pat and squeeze out the air
bubbles. Steam over high heat for 1 hour. Insert a chopstick to test. If
there is no rice paste sticking on the chopstick, it is cooked.
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