Add the rice flour to a large bowl. Pour in the 3 lb of water and stir until completely smooth. Set the rice-flour slurry aside.

Bring the 800 g of water to a boil in a large pot or wok.

Add the fish sauce, sugar, MSG or chicken bouillon powder, five-spice powder, and white pepper. Stir until evenly combined.

Add the shredded taro and stir-fry briefly, coating the taro evenly with the seasoned liquid.

Stir the rice-flour slurry again before using. Add it to the pot one ladleful at a time, stirring continuously after each addition to prevent lumps.

Continue adding and stirring until all the slurry has been incorporated and the mixture becomes thick, smooth, and sticky.

Transfer the mixture to a heatproof tray or dish. Spread it into an even layer and smooth the top.

Cover with heat-safe plastic wrap and use a toothpick to poke several small holes in the wrap.

Steam over boiling water for about 25 minutes, or until fully set.

Let the taro cake cool completely. Refrigerate for at least 4 hours, preferably overnight.

Remove it from the tray and cut it into triangles or any shape you prefer.

Heat the frying oil over medium heat. Carefully add the taro cake pieces in batches, leaving space between them.

Do not move or turn the pieces immediately. Let the outside set and become crispy first.

Once the first side is crispy and releases easily, turn the pieces and continue frying.

Fry for about 7-8 minutes total, depending on the size and thickness, until golden and crispy outside and soft and tender inside.

Remove and drain well before serving.