XO Taro PuddingRecipe

Boil water and add taro. Cook for 10 minutes until a little water left. Stir-fry Chinese mushrooms, dried shrimps, Chinese sausages and preserved meat in 1 tbsp oil until fragrant. Stir into cooked taro. Stir seasoning mix into rice flour to form a smooth paste. Add rice flour paste to cooked taro and stir well. Put mixture onto oiled tin [20 cm] and steam over high heat for 1 hour. Sprinkle with chopped Chinese parsley, green onion and XO Sauce. Let cool and chill in refrigerator for 2 hours. How to serve : Cut into 1 cm slices and pan-fry in oil until golden yellow or steam until heated through.