Steam taro for 10 minutes until softened.
Mash 100 g of steamed taro with fork, add in salt, sugar, pepper, five spice powder, chicken stock and water from soaking ingredients, mix well. Combine rice flour and wheat starch, sift into mixture, mix until well blended.
Add shallot to 150 g of cooking oil, bring to the boil, cook over medium heat until lightly browned. Off the heat, continue to stir until golden brown. Put fried shallot on a sieve to drain off the oil, set aside to cool.
Heat up 4 tbsps of oil, add in dried shrimp, cook over medium heat for 2 minutes. Add in mushroom and 200 g of steamed taro, cook for another 3 minutes until fragrant.
Add in mixture, mix until combined.
Cook over medium-low heat until thickened.
Pour batter into 9″ x 6″ rectangle baking tray (coat with oil and line with baking paper), smooth the surface with wet spatula.
Steam over medium heat for 40 minutes.
Off the heat, top with spring onion and chili, cover and let it sits for 5 minutes before removing from steamer.
Set aside to cool completely before unmoulding.
Garnish with fried shallot after unmoulding.