Peel and shred the taro. Dice the Chinese sausages and finely chop the dried shrimp.

Heat oil in a pan. Sauté the diced sausage and chopped dried shrimp until fragrant, then set aside. In a large bowl, combine the shredded taro with salt, sugar, five-spice powder, oyster sauce, and white pepper. Add the cooked sausage and shrimp, rice flour, and tapioca starch. Mix everything well, then add the water and stir until evenly combined.

Transfer the mixture to a steaming mold, press it down evenly, and sprinkle with white sesame seeds. Steam for 20 minutes. Remove and cut into pieces. When ready to serve, pan-fry the pieces in oil until both sides are golden brown. Garnish with chopped green onions and enjoy.