Homemade taro root cake is unsurpassed if the home cook doesn't skimp on the ingredients. Thick slices of taro cake, richly flavored with scallops, mushrooms, shrimp, Chinese bacon, and creamy taro are pan-fried until golden brown and fragrant. My Auntie Ivy's mother, Che Chung Ng, makes such a recipe and is famous in the family for both her Turnip Cake and Taro Root Cake. Every New Year, she cooks several cakes and gives them away as gifts to close family members. Nothing is measured exactly, and it is impressive to see her produce cake after cake, especially because she is over eighty years old. Spry and agile, she cooks with full energy and total intuition, never missing a beat. She kindly taught me this recipe and the one for Turnip Cake. Wear rubber gloves when handling taro, as some people can have an allergic reaction to touching it. Also use rice flour, not glutinous flour! See the introduction to Turnip Cake for how to serve and store this New Year's cake.