Wu kok (wu kok)

Instructions

1. Peel the taro, cut it into cubes and steam for 15 minutes until tender, then mash finely.
2. Mix the mashed taro with the rice flour, cornstarch, water, salt and sugar to form a smooth dough.
3. Sauté the chopped shallots and mushrooms, then add the pork and cook until browned, with the pepper and soy sauce.
4. Pour the dough into an oiled mold, spread the filling over the top and smooth the surface.
5. Steam for 30 minutes, then let cool completely before cutting into squares.
6. Fry the squares in oil heated to 180°C until golden and crisp at the edges.
7. Serve hot with sweet chili sauce.