Peel and steam the taro for about 25 minutes until soft. Place it in a large mixing bowl, then add the granulated sugar, purple sweet potato powder, softened butter, heavy cream, and condensed milk.

Mash with a spoon or smasher until smooth and lump-free. Use a silicone spatula to mix until the taro paste becomes glossy and uniform.

Take a large mixing bowl and crack in the egg. Add the granulated sugar, then pour in the milk and corn oil. Continue whisking until the mixture is fully combined and smooth with no separation.

Add the glutinous rice flour and baking powder, whisking gently (avoid circular stirring) until there are no dry patches or lumps. The batter should be thick yet pourable.

Line or grease your baking pan (round or square both work well). Pour in half the batter and gently shake the pan to spread it evenly.

Layer on the taro filling, then sprinkle a generous amount of pork floss. Place the cheese slices on top (trim if needed to fit the mold).

Pour in the remaining batter, fully covering the filling. Tap the pan lightly to release any air bubbles.

Preheat the oven to 180°C (356°F) for 15 minutes.

Bake in the middle rack for 40 minutes or until the top is golden brown and slightly springy when touched.

If needed, extend baking time by 5–10 minutes depending on your oven. Be careful not to overbake — the rice cake should stay soft and chewy inside.

Remove the rice cake from the oven and place it on a cooling rack for about 5 minutes. This helps maintain its crisp crust while allowing the inside to settle.

Once slightly cooled, demold and cut into squares. Enjoy warm for the best flavor and that irresistible cheese pull.