Soak mushrooms and shrimp in water until tender. Set aside.
Mix chicken powder, salt, sugar, spice powder, white pepper and a dash of sesame oil in a small bowl. Combine with rice powder.
Heat oil in a skillet and add taro. Saute 3 to 4 minutes. Add in 2 cups of boiling water and let taro boil for ten minutes. Don’t let water evaporate. Leave some water in and remove from heat.
Then add sausages, mushrooms and shrimp. Fold into rice powder batter.
Pour the batter into an 8 inch round greased pan. Use a spatula to even out the surface.
Steam for 60 minutes checking half-way through to make sure the water hasn’t run out. If it has, replenish it.
After steaming, insert a toothpick to determine if the cake is cooked through. Sprinkle with chopped scallions and serve hot or refrigerate for four hours and then fry in a pan with oil on medium heat until both sides are golden brown.