Steam the taro for 40 minutes. Mash the steamed taro into a smooth paste and mix well with the seasoning mix to form a dough. Shape it into tiny balls (80g each) and set aside.
Steam the pumpkin flesh for 20 minutes. Use a food processer to blend the softened flesh until smooth. Cook the purée by adding the seasoning mix until the texture becomes less thick.
Cook the baby spinach in boiling water and drain. Put the spinach in a round shape mould and place it on a plate.
Heat the wok and deep fry the taro balls until golden brown. Place the balls onto the spinach. Pour the pumpkin dressing around it, and sprinkle some goji berries to serve.
# If there is no baker’s ammonia, you can skip it.