1. Put the oil in the pot, add the diced sausage, fry a little oil, add the diced taro and seasonings, stir fry for a fragrance, and serve.
2. Add water and salt to the sticky rice noodles, mix well until a paste, then pour in boiling water to make a raw and cooked paste.
3. Put water in the steamer and bring to a boil. Brush the steaming pan with a thin layer of oil, scoop a layer of rice milk into the steaming pan, put in the diced taro, add some rice milk, and steam on high heat for about 15 minutes.
4. Pour in the remaining rice milk to cover the diced taro and steam on high heat for about 20 minutes until cooked.
5. Take out the steamed taro cake, let it cool slightly, and sprinkle with chopped green onion and roasted (fried) peanuts.
6. Cut into pieces, ready to eat, or after frying, or with seasoning, as you like.
Tips:1. Do not mix too thinly or too thickly. The finished product will be very sticky when it is thin, and it will be hard when it is thick, which will affect the taste. When mixing the rice milk, use a whisk to lift it up, and the rice milk can slowly flow down.
2. To check whether the taro cake is cooked, use a chopstick to poke the rice cake into it. If the rice milk is not taken out, it will be cooked.
3. The time required for steaming is appropriately adjusted according to the size of the container and the thickness of the rice cake.
