Taro Cake or Wu Tao Gou is a Chinese delicacy serve especially during Chinese New Year. It is made of taro, chinese sausage, dried shirmp and glutinous rice flour.
Heat the oil in a large pan over medium low heat. Add the Chinese sausage and pan fry for about 2-3 minutes.
Add the dried shrimp and stir-fry for another minute.
Add the spring onion and taro and cook for another 3 minute. Season with salt, pepper and sesame oil.
Pour 10 oz water, making sure all ingredients are evenly submerged. Cover and let it simmer for 8-10 minutes. Set aside and let it cool.
In a large bowl, combine glutinous rice flour and rice flour. Add 6 oz water and mix throughly until smooth and creamy. Mix the taro mixture until a thick paste forms.
Grease a 9-inch pan and pour the mixture. Spread evenly and make sure there is no air pockets.
Place in a steamer, cover it with a tea towel or cheesecloth and put the lid. Steam it for 45 minutes to an hour. Remove from the steamer and let it cool. Refrigerate for at least 5 hours before serving.
To serve the taro cake, slice it into rectangle and pan fry for about a minutes on each side or until golden brown. Serve with dipping soy sauce.