Peel the taro and divide it into two portions. Shred one portion and cut the other into 1/2-inch cubes.

Heat some oil in a pan. Sauté the shredded and cubed taro, season lightly, then add 1 cup of water and cook until the taro absorbs the liquid.

In another pot, combine the rice flour, cornstarch, 5 cups of water, white pepper, salt, and sugar. Mix well until smooth.

Pour the flour mixture into the pan with the taro. Cook over low heat, stirring, until the mixture thickens and becomes semi-solid.

Line a 9.5-inch (24 cm) steamer basket with parchment paper. Pour in the taro mixture, smooth the top, and place in a large steamer. Once the water is boiling, steam over medium-high heat for 40 minutes.

Remove from the steamer and let cool before slicing or pan-frying.