VEGETARIAN LOH BAH (6 pieces)

Taro 150 grams
Chestnuts 70 grams
Chinese mushrooms 4 pieces
Five spice powder 1 tsp
White pepper 2 ml
Sugar 1 1/2 tsp
Salt 1 1/2 ml
Tofu skin (15cm x15cm) 6 pieces
Maizena (corn flour) 1 tsp

Cut taro into 1 cm sticks and steam for 10 minutes. Mix maizena with a little cold water thoroughly before pouring hot water a little at a time into it to make a sticky glue. Soak Chinese mushrooms with hot water for 20 minutes and slice them thin. Grate chestnuts and mix with five spice, pepper, sugar and salt in a bowl. Soak tofu skin in warm water for a few seconds, place skin on a clean surface and scoop a tablespoon of chestnut mix, 2 taro sticks and a few slices of mushroom onto the skin. Fold 3 corners, brush the open corner with starch made from maizena and roll the Loh Bah to seal it.
Heat up wok with enough oil for deep-frying. Loh Bah is then deep fried on medium heat until golden brown. Cool for 2 to 3 minutes minutes then cut into pieces. Serve with some sweet chilli sauce.