Method

Steam the taro and sweet potatoes first. If not steamed, cut into small pieces. Dice all taro, sweet potatoes, ginger, green onions, celery leaves, carrots, and cabbage. Add oil to the hot pot, stir-fry briefly, add a little water (just spread a thin layer on the bottom of the pot), cover and steam. The taro and sweet potatoes are just soft and translucent. Taro and sweet potatoes are easier to cook on the bottom. Steam the ingredients, add salt, flour, and eggs and mix well. Raisins and coconut milk (powder) can be added to add taste and aroma. The consistency is about the consistency of a tablespoon. Scoop it up and slowly slide it down into chunks. Add too much water and add flour and mix well.

Pour oil into the hot pan and spread evenly on the bottom of the pan. (Any high-temperature oil can be used, I used chicken oil.) Start frying when the oil is hot enough to make a sound or when you put your hand over the pan and it feels hot. Use an appropriately sized spoon (depending on how many slices you want) to scoop a spoonful into the pan. Once the bottom of the cake is set, push it to one side and pour another spoonful into it, depending on your personal cake pan proportions. The bottom of the cake is caramelized and set, and it can be turned over by shaking the pan. Use a spoon to press the surface of the cake and stick it to the bottom. The bottom of the cake will be fragrant and set. Shake the pan to shake it and it is ready to serve. Dipping sauce: fish sauce + black pepper ~ dip while hot (can be changed according to personal preference)