In a mixing bowl, combine together the flour and baking powder. Give it a quick whisk.
In a small bowl, add in the warm water, sugar and yeast. Give it a stir and let the yeast activate and become bubbly.
Pour in the activated yeast mixture into the flour and knead until the dough forms.
Add in oil and continue to knead until smooth and elastic.
Cover the dough and let it rest for about 20 minutes.
Divide the dough into 10 equal portions.
Use a rolling pin to roll out the dough into a disc, slightly thinner around the edges and thicker in the middle.
Add a scoop of taro paste to the centre of the dough and pleat the dough to seal the filling.
Place the bun seam-side down on a piece of parchment paper.
Repeat with the remainder.
Cover the buns and and let them rise in a warm location, until slightly puffy.
Place the buns into a steamer with boiling water (don't overcrowd) and steam over high heat for 12-15 minutes. Steam in batches if you need to.
Turn off the heat and let the buns remain in the steamer for 5 minutes. Do not open the lid at this time, or the buns may collapse.
Remove the steamer from the heat and crack the lid ajar to let the steam escape.
Once the steam has dissipated, open the lid and enjoy the buns immediately.