Taro Pudding Recipe

Peel and shred the taro. Heat the oil in a wok and saute the taro until soft. Add the water and simmer for 15 minutes. Wash and soak the Chinese mushrooms and dried shrimps until soft. Dice the Chinese mushrooms, dried shrimps, bacon and Chinese sausages separately. Stir-fry each ingredient separately in a hot wok, then return all these ingredients into the wok and add the cooked taro and the seasoning. Sift in the flour and bind into a thick batter. Adjust the flavor to taste. Pour the batter into a greased cake mould, place in a steamer and steam over high heat for 1 hour. Remove, smooth the top with a greased spoon, then sprinkle on the chopped chives. Set aside to cool. Slice the taro pudding and shallow-fry in an oiled frying pan until both sides are golden brown. Serve hot with oyster sauce.