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Crispy pan-fried taro cake with aromatic dried shrimp and mushroom is a savory breakfast treat. A protein-rich, family-friendly dim sum classic.
Peel and cut taro root into 1/2-inch cubes. Steam taro in a steamer over high heat for 20 minutes until just tender; avoid over-steaming.
Soak dried shrimp and mushrooms in warm water separately for 20 minutes. Mince shrimp; squeeze and finely dice mushrooms. Dice Chinese sausage into small pieces.
Heat 1 tbsp neutral oil in a pan over medium heat. Add sausage, shrimp, and mushrooms; sauté for 2-3 minutes until aromatic. Stir in half the scallions, then set aside.
In a large bowl, whisk rice flour, water, soy sauce, sugar, white pepper, salt, and sesame oil to make a smooth batter. Gently fold in steamed taro and sautéed mixture.
Pour mixture into a greased 8-inch square pan. Tap pan to remove large air bubbles. Steam over high heat for 50–60 minutes until set. Remove and cool completely before handling.
Once cooled, cut cake into 3/4-inch slices. Heat remaining neutral oil in a nonstick skillet over medium-high heat and pan-fry each side 2–3 minutes until crispy golden. Top with remaining scallions to serve.
