Clean and peel the skin of the taro.

Slice the taro into thin shreds using a knife. You can also use a grater to make finer and smaller cuts.

In a non-stick pan, stir-fry the minced meat, sausage, and dried shrimp. There is no need to add oil as the meat will release its fat to serve as oil.

In a bowl, put the shredded taro along with the cooked meat.

Season with salt, white sugar, and Chinese five-spice powder. Adjust the seasoning to taste.

Then, add a large bowl of rice flour and half a bowl of water.

Mix the ingredients thoroughly.

Next, take your tray and grease it to make the cake easier to unmold.

Place the shredded taro mixture into the tray and flatten it.

Sprinkle white sesame seeds on top.

Steam for 30 minutes on high heat. You will know the cake is cooked using the toothpick test.

After 30 minutes, let it cool before cutting the cake into small pieces. When the cake cools down, it will become more firm for cutting.

As an optional step, heat a little bit of oil in the pan and pan-fry the taro cake on both sides. Pan-fry until each side is golden brown and crispy. Follow this optional step if you prefer an extra crunch.

Top it with chopped green onions, fried shallots, or fried garlic and enjoy it with your preferred dipping sauce.