Prepare the ingredients: Soak the dried shiitake mushrooms in water until soft, squeeze out excess water, and slice into thin strips. Peel and mince the garlic. Wash and chop the green onion. In a bowl, mix together the rice wine, soy sauce, mirin, and water for the topping seasoning and set aside.

Add the minced garlic to the pan and sauté until aromatic. Add the ground pork and cook until golden brown.

Return the mushroom strips to the pan and stir-fry until fragrant. Add the white pepper and five-spice powder, then pour in the mixed seasoning. Stir-fry until the pork is evenly coated, cover, and simmer for 10 minutes. The pork topping is done (about 8.5 ounces/240 grams). Set aside.

Peel the taro and shred it. You should have about 12 ounces (350 grams) of shredded taro.

Mix the shredded taro with five-spice powder, white pepper, salt, and sweet potato starch. Stir well, then add 2 tablespoons of water and mix until sticky.

Prepare a heatproof bowl or plate for steaming. Line it with parchment paper or wax paper. Place the taro mixture into the bowl and press it down firmly with a spoon.

Place the bowl in an electric rice cooker. Add 2 cups of water to the outer pot and start steaming.

When the cooker switches off, test doneness by inserting a bamboo skewer into the cake. If it comes out clean and not sticky, it's done.

Remove the taro cake from the cooker and let it cool on a rack before cutting into pieces. This helps it hold its shape.

This traditional dish is full of color, aroma, and flavor. Serve and enjoy.

[Tips]
* Use a bamboo skewer to check if the cake is cooked through—if it comes out clean, it's ready.
* Serve the taro cake with sweet chili sauce for the best flavor.