• Grease a piece of parchment paper and place it into a 9" pan (square or round).

Pan-fry meat and vegetables:

• In a frying pan over medium-high heat, add in Chinese sausage, diced Chinese bacon (if using), and cook until lightly browned and the fat renders out.
• Add in the Chinese mushrooms and fry until fragrant, about 2 minutes. Remove and set aside.
• Remove the sausage, bacon and mushrooms, leaving the fat in the pan.
• Sauté the dried shrimp in the pan until fragrant. Remove the dried shrimp and set aside for later.

Prepare the taro:

• In a large bowl, add in taro, water and five-spice powder.
• Cover with a lid and microwave on high power for 8-10 minutes, stirring every 2 minutes, until the taro has softened.

Combine:

• In a very large heat-proof bowl, combine rice flour, all-purpose flour, tapioca starch, salt and black pepper.
• Make a well in the center.
• Pour the hot boiling water in the well and add in miso paste.
• Stir the mixture with a wooden spoon until it turns into a dough.
• Add in the par-cooked taro root, Chinese sausage, Chinese bacon (if using), Chinese mushrooms, and shredded carrot. Mix until well incorporated.
• Transfer the mixture into the prepared pan.
• Use a spatula dipped in cold water to press and smooth the surface of the mixture.

Steam:

• Place the pan into a steamer over boiling water on high heat, cover and steam for 40 minutes.
• Sprinkle reserved fried dried shrimp on top of the cakes and return to steam for another 2 minutes.
• Remove from heat, garnish with green onion and let cool completely before slicing.