2 med taro (about 3 lbs), skinned and grated
2 1/2 cups  rice flour
1/2 cup cornstarch
4  2/3 cups boiling water or low sodium chicken broth
1 cup dried prawns, washed in hot water and pounded
1/2 cup fried onions
1/2 cup ground roasted peanuts
1/4 cup canola oil

Seasonings

2 T soy sauce
1 T sugar
1 t five spice powder
1/8 t black pepper
1 t salt

Garnishing ingredients

2 green onions, finely chopped
2 stalks of chinese celery, finely chopped
1/2 cup fried onions
1/2 cup ground roasted peanuts

Fry dried prawns till fragrant. Add fried onions, the taro and seasonings. Fry for 4-5 mins, dish up.
Put the rice flour and cornstarch in the saucepan. Gradually pour in the hot water and stir to mix well. Cook over low heat, stirring well until the mixture thickens slightly.
Stir in the taro mixture and the ground peanuts.
Grease 2 10-inch round baking pans and spread the mixture in them and smooth the top.
Steam for 45 mins.
Uncover the steamer and sprinkle the garnishing ingredients evenly over the tops of the cakes.
Steam for another 15 mins.
Allow to cool. Cut up and serve. If desired, can serve with sweet chili sauce.